Sweet Potato Pecan Muffins Recipes
SWEET POTATO MUFFINS WITH PECAN STREUSEL
Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 205.3 mg, Sugar 14.7 g
SWEET POTATO PECAN MUFFINS
Super healthy muffins perfect for freezing and reheating for daily breakfast. These are a great way to use up excess sweet potato puree leftover from jarred baby food or garden bounty. Nutrient packed but super tasty!!
Provided by Meghan
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs, brown sugar, vanilla, sweet potato puree, and milk.
- Stir in dry ingredients until incorporated. Fold in chocolate chips.
- Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.
Nutrition Facts : Calories 188.6, Fat 8.2, SaturatedFat 1.2, Cholesterol 32.4, Sodium 198.8, Carbohydrate 25, Fiber 3, Sugar 2.3, Protein 5.3
SWEET POTATO PECAN MUFFINS
Make and share this Sweet Potato Pecan Muffins recipe from Food.com.
Provided by Shirl J 831
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F
- Spray muffin tin with spray.
- In medium bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg.
- In large bowl with mixer at medium speed, beat potatoes, corn syrup, oil, eggs and vanilla.
- Stir into flour mixture till well blended.
- Stir in nuts.
- Spoon into muffin cups.
- Bake 20 minutes till light brown and firm to touch.
- Cool in pan on wire rack 5 minutes, then remove.
Nutrition Facts : Calories 292.6, Fat 13.6, SaturatedFat 1.6, Cholesterol 35.2, Sodium 206.8, Carbohydrate 40.7, Fiber 2, Sugar 12.7, Protein 4
CANDIED PECAN SWEET POTATO MUFFINS
Sweet potatoes provide a flavorful addition to these warm nutty muffins made using Gold Medal® all-purpose flour - a tasty bread recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
- In large bowl, mix flour, sugar, baking powder, baking soda, orange peel, ginger, salt and nutmeg. Stir in mashed sweet potatoes, butter, vanilla and egg. Divide batter among muffin cups. Sprinkle evenly with pecans.
- Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 37 g, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg
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