Vegan Sugary Food Potato Muffins with Pecan Streusel


Vegan Sugary Food Potato Muffins with Pecan Streusel

Vegan sweet potato muffins with pecan streusel are a comfortable reward that’s completely sweet. Made with spelt flour, maple syrup, and roasted sweet potatoes.

A head on shot of vegan sweet potato muffins with pecan streusel, sitting on top of a black cooling rack with a white background.A head on shot of muffin ingredients on a wood butcher block counter with open shelving and white subway tile in the background.An up close, overhead shot of a split open baked sweet potato on a white plate.An overhead shot of pecan streusel being made in a grey bowl. In the bowl, there is: chopped pecans, coconut sugar, and 3 big cubes of vegan butter.

I like a seasonal and gently sweet muffin to have with coffee and because we’re up until now out of regional fruit, it’s got ta be these vegan sweet potato muffins with pecan streusel. I made them with a base of light spelt flour (I utilize this one from Flourist), roasted and mashed sweet potatoes, maple syrup, coconut oil, and a lot of other goodies.

The topping is held together with vegan butter (I have actually preferred this one that’s made in Ontario recently) and coconut sugar. It’s so crispy with the ideal level of salted and sweet. If you’re seeking to replace the spelt flour or you wish to make this as a loaf, I offer some recommendations for you in the dish keeps in mind!

This muffin advises me a little a coffee cake with the cinnamon and crispy topping. However then there’s that included relaxing and satisfying goodness of the sweet potato therein. It makes these muffins wonderfully orange and certainly a breakfast superhero;-RRB-. I have great deals of excellent mouth-watering sweet potato dishes too.

I likewise like that this one is a strong 10-ish active ingredients. Super easy if you pre-roast sweet potatoes at the start of your week like me! I like to have them on hand for fast lunches, to contribute to deals with like this, and even to chuck into my day-to-day shake.

More Sugary Food Potato Goodness:

  • Spiced Sugary Food Potato Granola with Pecans
  • Crispy Baked Sugary Food Potato French Fries with Roasted Garlic Tahini Dip
  • Grilled Sugary Food Potatoes with Chile Lime Tahini Sauce
  • Sugary Food Potato Radicchio Salad with Roasted Shallot Dressing
  • Ginger Sugary Food Potato and Coconut Milk Stew with Lentils & Kale
  • Sugary Food Potato Cake Patties with Lemony Slaw

Hope you provide these charming little muffins a shot! I likewise hope that you’re all hanging in there and keeping well.

AN overhead shot of finished pecan streusel in a grey bowl on a white background.A 3/4 angle shot of sweet potato purée being poured into a glass bowl with dry ingredients for muffins. The purée is bright orange.An overhead shot of a hand applying pecan streusel to sweet potato muffin batter in a muffin tin.A side angle shot of baked sweet potato muffins in a muffin tin. The tops are domed, the muffins are slightly orange-hued, and the pecan streusel is golden brown.An up close, overhead shot of a split vegan sweet potato muffin on a white plate with a little bit of vegan butter smeared onto the cut side. There is a butter knife perched on the plate as well.

Vegan Sugary Food Potato Muffins with Pecan Streusel

Vegan sweet potato muffins with pecan streusel are a comfortable reward that’s simply sweet enough. Made with spelt flour, maple syrup, and roasted sweet potatoes.

PREPARATION TIME 20 minutes COOK TIME 20 minutes OVERALL TIME 40 minutes

Course Breakfast, Dessert, Treat Diet Plan Vegan, Vegetarian

Servings: 10 Muffins

Author: Laura Wright

Devices

  • Mixer (optional)

Components

Streusel

  • 1/2 cup(* )pecan halves, sliced 5
  • tablespoons coconut sugar ( or brown sugar) 1/2
  • teaspoon ground cinnamon pinch
  • great sea salt 3
  • tablespoons cold vegan butter Sugary Food Potato Muffins

2

  • cups light spelt flour 1
  • teaspoon ground cinnamon 1
  • teaspoon baking powder 1
  • teaspoon baking soda 3/4
  • teaspoon great sea salt 1 1/2
  • cups mashed prepared sweet potato flesh 1/2
  • cup maple syrup 1/2
  • cup melted coconut oil or vegan butter, at space temperature level(* ) 2 tablespoons
  • non-dairy milk (I utilized coconut ) 1 teaspoon
  • vanilla extract Guidelines Preheat the oven to 400 ° F. Gently grease 10 cups of a basic size muffin tin and reserved.

Make the streusel topping. In a little bowl, blend together the sliced pecans, coconut sugar, salt, and cinnamon. Include the vegan butter to the bowl and blend it in with your fingers, separating the little bits of butter and working them into the sugar and pecans. As soon as you have a sandy and crumbly texture, and the streusel sticks when you pinch it with your fingers, reserved in the fridge.

  • In a big bowl, integrate the spelt flour, cinnamon, baking powder, baking soda, and sea salt. Stir with a spatula to uniformly blend.
  • In an upright mixer, integrate the mashed and prepared sweet potato, maple syrup, coconut oil, non-dairy milk and vanilla. Mix on high up until absolutely smooth and velvety.
  • Put the puréed sweet potato mix into the big bowl with the spelt flour mix. Utilize your spatula to get all of the sweet potato mix you can out of the mixer. Carefully stir and fold whatever together up until simply integrated.
  • Divide the muffin batter uniformly amongst the 10 ready muffin cups. Get the pecan streusel from the refrigerator and divide it uniformly amongst the tops of the muffins. Truly press it into the muffin batter with your fingers.
  • Bake the sweet potato muffins for 18-20 minutes, or up until the tops are domed and a little darkened and a paring knife/cake tester placed into the middle of one comes out tidy. Let the muffins cool entirely prior to taking pleasure in!
  • Notes
  • This dish is based upon my banana bread dish, so do not hesitate to sub mashed banana for the sweet potato!

I understand it appears picky to have liquid sweetener in the muffin and granulated sweetener in the streusel, however the streusel truly does need a granulated sweetener for that crunch and structure.

  • Replacement for the light spelt flour: entire spelt flour (the muffins will certainly be more thick and might need some additional non-dairy milk in the batter), all function flour, and gluten-free all function mixes need to work (I constantly suggest the one by Pamela’s).
  • If you like cardamom, a 1/4 teaspoon of ground cardamom in the muffin batter would be tasty in this dish.
  • I believe this dish would work great in a basic loaf pan, however you might need to cover the leading with foil to avoid the streusel from burning. For a loaf, I ‘d bake it covered at 350 for about 35 minutes and after that another 15-20 minutes revealed.
  • Published in fall, breakfast, dessert, treat, spring, summertime, sweet, vegan, winter season
  • Program

An overhead shot of vegan sweet potato muffins in a bowl lined with a navy linen napkin. To the side is a white plate with a split open muffin and a butter knife. 50 remarks

Jacquelyn Benson Ideas on how effective these would be utilizing canned sweet potato purée?

  • Reply

    Laura I believe it would work great! Normally the wetness level in canned purée resembles sweet potatoes roasted in your home.


    • – L

      Reply
      Erin Bauer Could you utilize cooled coconut oil rather of vegan butter in the topping?

  • Reply

    Laura I did test cooled coconut oil for the topping and it simply didn’t work. It made the topping very weepy after baking and it simply exuded all over the pan sadly. I have actually never ever had luck with coconut oil in crispy garnishes like this.


    • – L

      Reply
      Erin Bauer Thanks a lot. I’ll most likely stick to the butter then.

      • Lisa

        Simply made these with GF flour. So tasty!! Thank you!

  • Reply

    5 stars
    Laura Thanks for letting us understand how it dealt with GF flour, Lisa! Do you mind sharing which one you utilized?


    • – L

      Reply
      Lisa I utilized approx 1.75 c of Bobs Red Mill 1 to 1 and after that the last 1/4 approximately of teff flour. They were truly great!

      • Stacey

        I’m a muffin enthusiast and these are so exceptionally damp! I put them into 7 huge silicone muffin cups and it ended up remarkable. Thanks! I’m going to pass the dish along to my sis.

  • Reply

    Tal
    These muffins are incredible! They’re incredibly simple to make, tasty, and remain soft and damp. They likewise keep you complete, which isn’t constantly the case with muffins, so I have actually been consuming these for breakfast:-RRB-

  • Reply

    5 stars
    Lova wilson
    I enjoy healthier consuming for myself n household so I ‘d utilize eggs and even simply egg whites to make the batter less thick…, some may utilize lighter flour like corn starch or potato starch or rice flour … what do you believe?


  • Finest Lova wilson

    4 stars
    Reply
    Becky The number of eggs?

    • Reply

      Ruth Could you offer the dietary/ calorie details for these? They look remarkable!!

  • Reply

    Leeann Lane Can I replace almond flour for spelt flour?

  • Reply

    Laura Hello There Leeann,


    • I do not believe you can do a direct 1-for-1 alternative with almond flour here. It’s more thick and much greater in fat. You would need to alter a lot of other active ingredients in the dish and perhaps present a more powerful binder like a starch or an egg (if you consume them). Even beyond that, I can’t ensure that it would work. When handling grain-free flours like almond or coconut, within the context of replacementing for a wheat flour, you’ll constantly need to change up other parts of the dish. If you require a grain-free or perhaps paleo variation of this muffin, may be best to Google “grain-free/paleo sweet potato muffin” or something comparable to discover a dish from a website that focuses on those type of deals with.

      – L
      Reply
      Ivy
      I made this with AP flour and utilized a loaf pan following your guidelines in the notes– it ended up excellent. Thanks for the receipe!

  • Reply

    5 stars
    Kimmy Quillin
    I can’t enough applaud to these muffins. Laura, you accomplish whenever with every dish!


  • I was fretted, since my sweet potatoes were cold from the refrigerator and strengthened the coconut oil in the mixer. The batter looked drier than I prepared for, however they baked out excellent! I baked them n a scone pan since I do not have muffin tins, and the part is charming.

    5 stars
    If your sweet potatoes are cold, perhaps set them out get to space temperature ahead of time.
    Reply
    Julie
    Okay!! I in some way forgot to determine my sweet potato, haha. I baked an approx. quantity that I figured would be close to what I required when mashed … then I wound up disposing all of that SP into the mixer without determining. Oops! I baked for 18 1/2 minutes at 400F. They are respectable although a few of the topping got simply a little charred therefore some bites are simply a little bitter. I likewise utilized entire grain spelt flour as that is what I had, not light spelt. In general, quite yummy!! They do not appear really sweet to me, which I discovered unexpected (and I’m not somebody who is utilized to consuming incredibly sweet sweets by any methods). I will attempt these once again I believe!:-RRB- Truly fascinating. Something various vs typical blueberry or banana muffins, and so on

  • Reply

    4 stars
    Marge Could not stop considering these muffins because you published them, so I made a 6am batch when it was absolutely no degrees outdoors (it appeared suitable). I do not like making replacements to the dishes that you work so difficult to produce, however sadly I didn’t have rather adequate sweet potato to make the 1.5 cups, so subbed about 1/3 thick applesauce. Didn’t appear to impact the dish much other than perhaps a bit wetter, needing a couple of more minutes in the oven than suggested. They were incredible, extraordinary, so filling and damp, so ideal. Will be making these over and over once again, thank you!

  • Reply

    sadie
    these are extraordinary! utilized routine spelt flour and worked like a dream

  • Reply

    5 stars
    Lydz Would they deal with butternut squash? I do not have sweet potatoes in your home atm however would truly like to bake these!

  • Reply

    Laura I believe prepared butternut squash would work great here! May be a bit less sweet though.


    • – L

      Reply
      Kortneii MacKenzie
      Delicious! That strudel topping is Devine! Thank a lot for sharing!

  • Reply

    5 stars
    Nanda These look excellent. A couple things: Bob’s Red Mill appears to have actually stopped making Light Spelt Flour. Do you have a dependable alternate source? Likewise, would you have the ability to include a quote of number or weight in grams of sweet potatoes required for 1.5 Cups prepared sweet potato flesh? That would be incredibly useful to understand just how much to bake.

  • Reply

    Laura Hello There Nanda,


    • I purchase the sorted spelt flour (which is essentially light spelt flour) from Flourist. They are constantly well-stocked and ship all over The United States and Canada. Your sweet potato ought to weigh around 275 grams prior to baking.

      – L
      Reply
      Jess
      These were so tasty and cakey! I take in dairy so secondhand butter for the topping and melted butter in the muffins. I had to do with 1/2 cup except prepared sweet potato, so I topped up the rest with applesauce. They were ideal. Thanks for the remarkable dish!

  • Reply

    5 stars
    Caroline Atwood
    These did not end up as quite for me. The sweet potato puree was a little thick and the batter was incredibly thick as an outcome. I wound up including nearly an entire cup of soy milk to make it convenient. And regretfully in spite of pushing the streusel into the muffins it still appeared to move off unto the pan while baking. Ah well. They definitely taste remarkable simply perhaps my amateur baking abilities require some assistance! Love your things as constantly Laura.

  • Reply

    4 stars
    Sherri B
    Utilized all function flour since I lacked spelt, and they ended up excellent. I often get rid of sweet garnishes from muffins since I discover them excessively sweet, however these were excellence!

  • Reply

    5 stars
    Chelsea T
    Made these the other night and they are tasty. They are really damp and the ideal reward to encourage me to rise. I will be directing good friends to this dish:-RRB-

  • Reply

    5 stars
    Amie I followed the dish precisely however my muffins spread out and sank in the middle. I question if it’s since of the brand name of vegan butter I utilized (melt brand name buttery sticks). What kind did you utilize?

  • Reply

    Laura Hello There Amie!


    • The vegan butters that I normally go to for baking are: Miyoko’s or one by a brand name called Nuts For Cheese. Both are cultured vegan butters with a puréed cashew and coconut oil base. I think Melt is all oil-based, so it is possible that this made a distinction! I likewise discover that the “doming” of muffins can truly depend upon what muffin pan I utilize often. Did you open the oven at all while they were baking? I likewise question if perhaps your sweet potato purée was simply more damp than what is common? Sadly, there are a great deal of aspects at have fun with baking dishes!

      – L
      Reply
      Happiness
      I made this dish while a little sidetracked speaking to be individuals I will serve it to. In my sidetracked state, I mistakenly included a 1/2 tsp of salt to the streusel and forgot to include the coconut oil to the batter. Remarkably, the muffins ended up AMAZING! I do not believe they required the oil and the additional salt in the streusel was excellent for those who like a salty-sweet mix. Thank you for this remarkable dish! Certainly going to make it once again!

  • Reply

    5 stars
    Jenelle
    These were sooo tasty and simple to make! Certainly a dish I will return to. Thank you for sharing, Laura!

  • Reply

    5 stars
    Erin
    I liked them! I am brand-new to vegan baking and do not constantly like the outcomes. These were truly excellent! I purchased grown entire wheat flour by mishap rather of spelt so I utilized it. I will attempt them with spelt next time however I truly enjoyed them and your house smells incredible. Thank you!

  • Reply

    5 stars
    Barbara I like this!

  • Reply

    Sara
    This makes a truly wonderful muffin! I was fretted about the density and the sweet potato appeared to draw up all the damp active ingredients as I was putting the batter into the muffin tins, however they came out wonderfully moist with excellent structure. Thank you!

  • Reply

    5 stars
    Morgan Hi! How do you roast the sweet potatoes for this?

  • Reply

    Laura Preheat your oven to 425F and line a baking sheet with aluminum foil. Then, clean your sweet potatoes and puncture a couple of holes in the outside with a fork. Put them on the foil-lined baking sheet. Roast the sweet potatoes up until they hurt, about 45-50 minutes. Let them cool entirely prior to continuing with this dish.


    • – L

      Reply
      Karen
      These are a few of the very best muffins I have ever tastes. SO damp and delish! I utilized walnuts rather.

  • Reply

    5 stars
    Janie
    WOW– excellent and de-lish!!!

  • Reply

    5 stars
    Corinne The muffins remain in the oven! 2nd time making this deliciousness today. I have actually never ever made muffins nor do I like them … you understand the shop purchased ones … too huge, too boring, too sweet … My child enjoys them a lot therefore does my BFF and her household! Thank you for sharing this tasty dish.

  • Reply

    Dana I made this a week back, loaf pan rather of muffins; the taste was magnificent however the batter was extremely thick and the loaf was exceptionally dry and crumbly though we consumed every bite it was so tasty. I utilized TJ’s GF flour and because I didn’t rather have 1.5 cups of sweet potato I utilized a little banana. Any ideas on what I might have done incorrect? Wish to make once again tomorrow!!!

  • Reply

    Laura Hello There Dana,


    • The batter is naturally really thick, however it ought to not have actually led to a dry final result. I’m thinking that the flours in your GF mix might have simply taken in more wetness than what I utilized for the initial dish! The banana alternative would not have actually added to dryness I do not believe.

      – L
      Reply
      Megan C
      Wow, these came out remarkable! I utilized a mix of canola oil and coconut oil for the topping and included perhaps 1/4 c immediate oats. Mine made 12 muffins and were done at 14 minutes. I didn’t determine the sweet potato, so I may have had a little over the half cup.

  • Reply

    5 stars
    Nancy Simply made these. Replaced pumpkin purée for sweet potato, mashed banana for the oil and included pumpkin spice. They are tasty!!! Therefore damp.

  • Reply

    Linda Kasinska
    So happy i discovered this dish, these are tasty

  • Reply

    5 stars
    Wendy
    Yum!

  • Reply

    5 stars
    Elsbeth
    Pleasantly most muffins, not excessively sweet. I utilized 1 cup of almond flour and 1 cup of entire wheat flour. That likewise exercised effectively. The streusel topping is truly great. Will keep making these for sure.

  • Reply

    5 stars
    Elsbeth Oh, and I did not put the sweet potato in the oven. I peeled them, cut them in 1 inch cubes and steamed them for about 14 minutes. This reduced the preparation time and exercised well too.

  • Reply

    Brittany
    I wish to share just how much I like these muffins! I have actually been making them for a while and they never ever dissatisfy. I wished to share I doubled the batter for the very first time and it was really effective! I made the streusel topping when, which was tasty obviously, however I normally simply make the muffin base upon its own. They freeze excellent and they are young child authorized. Thanks Laura!

  • Reply

    5 stars
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