Name: Vegan Sweet Potato Muffins With Pecan Streusel Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 350 g sweet potatoes, cooked; 160 ml soy milk; 2 teaspoons apple cider vinegar; 160 g light brown sugar; 60 ml pure maple syrup; 120 g vegan Greek-style yogurt; 80 ml olive oil; 1 tablespoon vanilla extract; 300 g all-purpose flour; 1 tablespoon ground cinnamon; 3 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon sea salt; 50 g pecans, roughly chopped; 25 g all-purpose flour; 25 g brown sugar; 1 teaspoon ground cinnamon; 4 teaspoons vegan butter, room temperature; 80 g powdered sugar; 2 ½ tablespoons maple syrup; ½ teaspoon vanilla extract

Introduction

These vegan sweet potato muffins with pecan streusel are moist, flavorful, and perfect for breakfast or a snack. The combination of warm spices, sweet potato, and crunchy pecan topping makes them delightfully comforting and satisfying. Plus, they’re topped with a sweet maple glaze for an extra treat.

A close-up view of a single muffin with a golden-brown base and top covered with a crumbly streusel layer made of small, dark brown nutty chunks, drizzled unevenly with white icing. The muffin sits on a white marbled surface with some crumbs around it, and in the background, there are blurred muffins with similar topping and white wrappers. A soft-focus red cloth is partly visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350 g sweet potatoes, cooked

160 ml soy milk

2 teaspoons apple cider vinegar

160 g light brown sugar

60 ml pure maple syrup

120 g vegan Greek-style yogurt

80 ml olive oil

1 tablespoon vanilla extract

300 g all-purpose flour

1 tablespoon ground cinnamon

3 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

50 g pecans, roughly chopped

25 g all-purpose flour (for streusel)

25 g brown sugar

1 teaspoon ground cinnamon (for streusel)

4 teaspoons vegan butter, room temperature

80 g powdered sugar

2 ½ tablespoons maple syrup

½ teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat the oven to 220°C (430°F). Wrap the sweet potatoes in foil and place them on a baking sheet. Roast for 40-45 minutes until softened, then cool to room temperature. You can prepare the sweet potatoes a day ahead and refrigerate.

Step 2: In a medium bowl, combine soy milk and apple cider vinegar to create vegan buttermilk. Stir and let sit for 5 minutes.

Step 3: Peel the cooled sweet potatoes and measure out 350 g of flesh. Blend them in a food processor with vegan buttermilk, brown sugar, maple syrup, yogurt, olive oil, and vanilla extract until smooth. Pour this mixture into a large bowl.

Step 4: In another bowl, sift together flour, cinnamon, baking powder, baking soda, and salt.

Step 5: Add dry ingredients to the wet mixture in two parts, folding gently until no streaks remain. Avoid overmixing.

Step 6: Optionally, let the batter rest at room temperature for 30 minutes to encourage higher muffin tops.

Step 7: Preheat the oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Lightly grease two muffin trays and line with 10 muffin liners, filling every second cavity.

Step 8: For the streusel, mix chopped pecans, flour, brown sugar, cinnamon, and vegan butter in a bowl. Use your fingertips to rub the butter into the dry ingredients until crumbly. Chill in the fridge.

Step 9: Scoop batter into muffin liners, filling them slightly over the top. Sprinkle streusel evenly on each muffin.

Step 10: Bake for 5 minutes at 190°C fan-forced (or 210°C conventional), then reduce temperature to 170°C fan-forced (or 190°C conventional) and bake for another 15 minutes. Let muffins cool 5 minutes in the tray before transferring to a cooling rack for 30 minutes.

Step 11: Prepare the glaze by mixing powdered sugar, maple syrup, and vanilla extract until smooth. Drizzle over cooled muffins.

Tips & Variations

Use cooked sweet potatoes that are soft and naturally sweet to enhance flavor.

Resting the batter before baking helps create bigger, more impressive muffin tops.

For a nut-free version, omit pecans and increase streusel flour and sugar slightly.

Swap soy milk for almond or oat milk if preferred.

Add a pinch of nutmeg or ginger to the dry ingredients for extra warmth.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend suitable for baking. Make sure it contains a binding agent for best results.

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 a few moist crumbs, they are ready. Avoid opening the oven too often to prevent sinking.