These tall, tender muffins bring together the best flavors of fall. Mashed sweet potato adds natural sweetness and moisture, while applesauce keeps them soft without being heavy. A cinnamon-sugar pecan topping gives each bite a sweet crunch that pairs beautifully with the warm spice of the muffins. Perfect for serving with hearty autumn soups, they’re equally wonderful as a breakfast treat or an afternoon snack with tea. Bake a batch to enjoy fresh, and freeze extras for quick grab-and-go goodness all season long.
INGREDIENTS:
Muffins:
1 cup steamed and mashed sweet potato (1 medium sweet potato)*
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup milk
2/3 cup brown sugar
1/3 cup vegetable oil
1/2 cup applesauce
Topping:
1/2 teaspoon cinnamon
1/3 cup turbinado or raw sugar
1/3 cup pecans, finely chopped
METHOD:
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a small bowl, mix the topping ingredients together until well combined. Set aside.
In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
In a separate bowl, whisk eggs, milk, brown sugar, mashed sweet potato, oil, and applesauce until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle the topping mixture evenly over each muffin.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer muffins to a wire rack to finish cooling. Serve warm or at room temperature.
Storage: Keep in a sealed container for up to 4 days, or freeze up to 3 months.
*How to Steam Sweet Potatoes:
Fill the bottom of a double boiler with water just below the steamer basket and bring to a boil. Add medium sweet potatoes and steam 25–35 minutes, until tender. Let cool slightly, then peel and mash.
