Sweet Potato Muffins with Pecan Streusel
Recipe by Pam Cooking Spray from allrecipes.com
Snack,Dessert 40 Mins.
Ingredients
12
12 servings
- •PAM® Original No-Stick Cooking Spray
- •1 medium sweet potato
- •¾ cup firmly packed brown sugar, divided
- •½ cup chopped pecans
- •5 tablespoons Pure Wesson® Vegetable Oil, divided
- •1 ½ cups all-purpose flour
- •2 teaspoons baking powder
- •½ teaspoon salt
- •½ teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •½ cup almond milk
- •1 egg
Instructions
- Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
- Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
- Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
- Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.
Nutritional Facts
Per 12 servings
- Calories: 217
- Carbohydrate: 31g
- Fat: 10g
- Fiber: 2g
- Protein: 3g
- Sugar: 15g
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