Cinnamon Sweet Potato Mini Muffins

Tiny, tender sweet potato mini muffins with a crunchy pecan cinnamon streusel. These little muffins are perfect for a snack or breakfast on the go. These are also great for packed lunches for the kiddos!

Course Breakfast, Snack

Cuisine American

Prep Time 30

Cook Time 10

Servings

Calories 162kcal

Author Lauren

Cost $5

Equipment

Ingredients

For the Topping:

2 tablespoons Flour
¾ cup brown sugar coconut brown sugar can be substituted
1 teaspoon ground cinnamon
3 tablespoons melted butter or coconut oil
½ cup pecans chopped small

For the Muffins:

1 pound sweet potatoes**
1 ¾ cups all-purpose flour
1 teaspoon ground cinnamon
¼ tsp. freshly grated nutmeg
2 tsp. baking powder
½ tsp. salt
2 eggs
½ cup sugar
½ cup olive oil or melted butter
½ cup milk or nut milk
1 teaspoon orange zest (optional)

Instructions

PREPARE: Preheat the oven to 350˚F. Grease a mini muffin pan with butter or cooking spray.
MAKE THE STREUSEL TOPPING: In a small bowl, mix the flour, brown sugar, and cinnamon and pecans with your hands or a back of a fork and set aside.
COOK THE SWEET POTATOES: Fill a medium saucepan half full with water and bring to a boil. Add the sweet potatoes and continue to cook over medium heat 15 to 20 minutes or until the potatoes are tender when pierced with a fork. Drain in a colander and rinse with cold water. Set aside and allow to cool.
COMBINE DRY INGREDIENTS: In a bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt.
PUREE THE POTATOES: Transfer the potatoes to a food processor and pulse until slightly fluffy. Set aside.
COMBINE WET INGREDIENTS: In another bowl, combine the eggs, sugar, oil, milk and orange zest and beat with a stand mixer or handheld electric mixer on medium speed for 1 minute. Add the mashed sweet potatoes and beat on medium-low until completely blended.
COMBINE TO COMPLETE THE BATTER MIXTURE: Slowly add the flour mixture into the sweet potato mixture until just combined. The batter will be slightly lumpy.
FILL MUFFIN TIN: Spoon the batter into the prepared muffin cups using a tablespoon to fill them only halfway. Sprinkle each mini muffin with 1 teaspoon of pecan streusel topping.
BAKE until a toothpick inserted into the center comes out clean, 9 to 12 minutes. Allow the muffins to cool for about 3 minutes and remove from the muffin tin. Transfer the muffins to a wire rack to cool completely.

Notes

If you would rather use a large can of cooked sweet potatoes, you can, just drain well before cooking. You can also use baked sweet potatoes.

Nutrition