Irresistible Sweet Potato Muffins with Crunchy Pecan Topping

Ingredients

• Cooking spray for a non-stick experience by PAM®
• A medium sweet potato
• Brown sugar, firmly packed and divided into three-fourths of a cup
• Chopped pecans measuring half a cup
• Pure Wesson® Vegetable Oil, divided into five tablespoons
• All-purpose flour, one and a half cups
• Baking powder, two teaspoons
• Salt, half a teaspoon
• Ground cinnamon, half a teaspoon
• Ground nutmeg, half a teaspoon
• Almond milk, half a cup
• One egg

Step 1

Begin by preheating your oven to 375 degrees F. Take a 12-cup muffin pan and generously coat it with cooking spray, then set it aside for later use. Take a sweet potato and puncture it with a fork 6 to 8 times. Next, place it in the microwave and cook on HIGH for about 5 minutes or until it becomes tender.

Step 2

While the sweet potato is cooking, prepare a delightful topping by combining 1/4 cup of brown sugar, pecans, and a tablespoon of oil in a small bowl. Mix until the ingredients are moistened and crumbly, then set this mixture aside. In another small bowl, combine flour, the remaining 1/2 cup of brown sugar, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside for later use.

Step 3

Once the sweet potato is cooked, carefully scoop out the flesh and discard the skin. Place the sweet potato flesh in a blender along with almond milk, an egg, and 4 tablespoons of oil. Blend until the mixture is smooth. Add the dry ingredients from the small bowl to the blender, and blend until just combined, remembering to scrape down the sides as needed.

Step 4

Evenly distribute the batter into the prepared muffin cups. Top each muffin with the pecan mixture. Bake in the preheated oven for about 20 minutes or until a wooden pick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.