If you’re looking for a bake that’s part cozy sweater, part autumn hug, and absolutely bursting with flavor, let me introduce you to these Sweet Potato Muffins with Cinnamon Pecan Streusel. Each bite is a perfect marriage of warmly spiced sweet potato, tender crumb, and a crowning glory of buttery, crunchy streusel packed with cinnamon and pecans. Whether you’re craving a morning treat with your coffee or need a comforting little snack, these muffins are seriously irresistible and sure to become a forever favorite.

Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Sweet Potato Muffins with Cinnamon Pecan Streusel is refreshingly simple, but don’t let that fool you—each part plays a crucial role in creating that signature taste, pillowy texture, and incredible aroma. Here’s how everything comes together:

All-purpose flour: The foundation for a tender, moist crumb—ideal for perfect homemade muffins.
Baking powder and baking soda: This dynamic leavening duo lifts your muffins sky-high for a bakery-worthy texture.
Salt: Just a touch balances the sweetness and wakes up all those cinnamon-y notes.
Ground cinnamon, nutmeg, and ginger: Spices that infuse each muffin with a warm, cozy flavor and lovely fragrance.
Unsalted butter (melted for muffins, cold for streusel): Melted butter keeps muffins rich and moist, while cold butter ensures the streusel gets those irresistible crumbly bits.
Granulated sugar and light brown sugar: White sugar sweetens, while brown sugar adds gentle molasses notes and extra moisture.
Large eggs: Eggs bind everything together and tenderize the final bake.
Vanilla extract: Just a splash to enhance and round out the muffin’s flavor profile.
Mashed cooked sweet potato: The star of the show! Sweet potato keeps things ultra-moist and adds gorgeous color.
Buttermilk: Adds a lovely tang and tenderizes the crumb—don’t skip it!
Chopped pecans: These provide little pops of nutty crunch in both the muffin and streusel topping.
Streusel topping ingredients: Extra flour, brown sugar, cold butter, cinnamon, and pecans—get ready for that magical, crunchy finish!

How to Make Sweet Potato Muffins with Cinnamon Pecan Streusel

Step 1: Prep Your Oven and Muffin Tin

Begin by preheating your oven to 350°F. While it heats up, line a standard 12-cup muffin tin with paper liners for easy removal—and less cleanup! This little bit of prep sets the stage for those gorgeous, bakery-style muffins.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Blending these ensures the spices and leaveners are evenly distributed—no surprise pockets here, just even flavor and rise throughout every muffin.

Step 3: Mix the Wet Ingredients

Grab a large mixing bowl and whisk the melted butter, granulated sugar, and brown sugar until everything is silky smooth. Beat in the eggs one at a time, add the vanilla, and stir in your mashed sweet potato. You’ll see the batter turn a beautiful golden orange at this step—a sign of delicious things to come!

Step 4: Combine and Add Pecans

Now, alternate adding the dry mixture and buttermilk to the wet ingredients, mixing gently between each addition. This helps keep your muffins light and moist—avoid over-mixing! Finally, gently fold in the chopped pecans for a bit of crunch in every bite.

Step 5: Fill Muffin Cups

Using a scoop or spoon, divide the batter evenly among the muffin liners. Aim for almost full cups to get those lovely domed tops. Trust me, they’re going to look spectacular even before baking!

Step 6: Make the Cinnamon Pecan Streusel

In a small bowl, combine flour, brown sugar, cinnamon, and cold cubed butter. Use your fingers or a fork to work the butter in until you’ve got coarse, crumbly pieces. Stir in the chopped pecans. This streusel is the magic touch for your Sweet Potato Muffins with Cinnamon Pecan Streusel—don’t skimp on it!

Step 7: Top and Bake

Generously sprinkle the streusel topping over each muffin, pressing it in just a little so it sticks. Slide the pan into the oven and bake for 20 to 24 minutes. The muffins should be puffed, golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.

Step 8: Cool and Enjoy

Let the muffins cool in the tin for a few minutes, then transfer to a wire rack. Enjoy your Sweet Potato Muffins with Cinnamon Pecan Streusel warm for the ultimate treat—trust me, with a little pat of butter, it’s pure bliss!

How to Serve Sweet Potato Muffins with Cinnamon Pecan Streusel

Garnishes

For a gorgeous finish, you can dust the tops with a little extra cinnamon or powdered sugar. A thin pat of butter, a swipe of maple cream cheese, or even a drizzle of honey will take your Sweet Potato Muffins with Cinnamon Pecan Streusel totally over the top.

Side Dishes

Pair these muffins with a creamy Greek yogurt parfait or some fresh fruit for a satisfying breakfast spread. They’re also wonderful alongside a mug of spicy chai or classic black coffee for a cozy afternoon pick-me-up.

Creative Ways to Present

Arrange the muffins on a pretty platter with a scattering of pecan halves and autumn leaves for a brunch-worthy centerpiece. Or, wrap muffins in parchment and tie with twine for the sweetest hostess gift—everyone adores a homemade treat like Sweet Potato Muffins with Cinnamon Pecan Streusel!

Make Ahead and Storage

Storing Leftovers

Transfer completely cooled muffins to an airtight container and store at room temperature for up to three days. For best texture, add a paper towel below and above the muffins in the container to help absorb excess moisture.

Freezing

Sweet Potato Muffins with Cinnamon Pecan Streusel freeze like a dream! Once cooled, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to two months, perfect for stashing away a taste of fall whenever you crave it.

Reheating

Pop a muffin in the microwave for 15 to 20 seconds, or warm in a 300°F oven for about 5 minutes. This brings back that fresh-from-the-oven magic—especially lovely if you add a little butter once they’re warm.

FAQs

Can I use canned sweet potato puree instead of fresh?

Absolutely! Just make sure to use plain, unsweetened sweet potato puree, not the pre-seasoned pie filling. It streamlines the process and still gives you perfect, cozy Sweet Potato Muffins with Cinnamon Pecan Streusel every time.

What if I don’t have buttermilk?

No worries—mix 1/2 cup of milk with 1 1/2 teaspoons of lemon juice or vinegar, let it sit for five minutes, and you have a perfect homemade substitute that will keep your muffins wonderfully tender!

Can I make these muffins nut free?

You sure can! Simply leave out the pecans from both the batter and streusel, or replace them with pepitas or sunflower seeds for a similar crunch without the nuts.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs (not wet batter), they’re ready to come out. The tops should also feel springy to the touch and be beautifully golden brown.

Can I double or halve this recipe?

Definitely! These Sweet Potato Muffins with Cinnamon Pecan Streusel scale up or down very well. Simply adjust the ingredients proportionally and keep an eye on the bake time—smaller batches may bake a minute or two faster, larger ones may take just a touch longer.

Final Thoughts

I can’t recommend these Sweet Potato Muffins with Cinnamon Pecan Streusel enough—there’s something about the combination of comforting spices, buttery pecan streusel, and sweet potato that just hits the spot every time. Give them a try and let them become a part of your cozy, delicious kitchen traditions!

Sweet Potato Muffins with Cinnamon Pecan Streusel Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 42 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Sweet Potato Muffins with Cinnamon Pecan Streusel are the perfect blend of cozy flavors for breakfast or a snack. Moist sweet potato muffins topped with a crunchy cinnamon pecan streusel, they are a delightful treat for any time of day.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Wet Ingredients:

1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup mashed cooked sweet potato
1/2 cup buttermilk
1/2 cup chopped pecans

Streusel Topping:

1/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, cold and cubed
1/4 cup chopped pecans

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Instructions

Preheat oven: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix Wet Ingredients: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Beat in eggs, vanilla, and mashed sweet potato. Stir in dry ingredients alternately with buttermilk until just combined. Fold in pecans.
Make Streusel Topping: In a small bowl, combine flour, brown sugar, cinnamon, and cold butter for the streusel. Mix until crumbly, then stir in pecans.
Fill Muffin Cups: Divide batter evenly among muffin cups. Sprinkle streusel evenly over muffins.
Bake: Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Cool slightly before serving. Enjoy!