Sweet Potato Muffins

Sweet potato muffins are perfect muffins for fall. Slightly sweet muffins made with mashed sweet potatoes then topped with a pecan streusel topping.

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Course: Breakfast, Side Dish

Cuisine: American

Keyword: Sweet Potato Muffins

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: serving

First, peel, chop and boil the sweet potatoes until they are soft. Be sure to measure them after you they have been cooked, not before. You're baking so the measurements are important.
Once they are soft, mash them up and allow them to cool.
Now, for the wet ingredients combine the eggs, water, vegetable oil, granulated sugar and the mashed sweet potatoes together. Blend until everything is combined and smooth.
Next, in a separate bowl add in the flour, cinnamon, baking soda, baking powder, salt.
Preheat the oven to 350℉.
Make the pecan topping by mixing all the ingredients together. After you've done that, combine the wet and dry ingredients until everything is mixed well, but do not over-mix.
Place the muffin cups in the muffin pan. Fill the cups slightly under 3/4 of the way. Then sprinkle some of the pecan topping over each muffin.
Place in preheated oven for 20 minutes. When done, if you press them they bounce back or a toothpick will come out clean.
Allow them to cool 5 minutes before removing them from the muffin pan. Place on a cooling rack and allow them to cool fully. That should take no more than 20 minutes. Lastly, enjoy!