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–+ servings

Cinnamon Sweet Potato Muffins

Sue Lau
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Bread, Breakfast, Muffins, Quick Bread
Cuisine American
Servings 15

Equipment

  • Baker's release spray
  • muffin tin

Ingredients
  

Muffin Batter:

  • 1-2/3 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup cooked mashed sweet potato
  • 2 large eggs
  • 1/3 cup buttermilk
  • 4 tablespoons cooled melted butter
  • 3 tablespoons grade "B" maple syrup

Crumb Topping:

  • 1/2 cup chopped toasted pecans
  • 4 tablespoons brown sugar
  • 2 tablespoons soft butter
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350F.
  • Mix wet and dry ingredients for muffin batter separately, then combine.
  • Spray a 15 cavity muffin tin with bakers release spray and divide batter among cups.
  • Mix together crumb topping and sprinkle over batter.
  • Bake in the preheated oven for 20-25 minutes until the muffins test done with a toothpick.
  • Cool in pan 5 minutes before turning out to cool completely on a wire rack.

Notes

From the kitchen of palatablepastime.com
Keyword autumn recipes, sweet potatoes
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