Description
These Vegan Sweet Potato Muffins with Pecan Streusel are moist, flavorful, and naturally sweetened with maple syrup and brown sugar. Packed with wholesome ingredients like roasted sweet potatoes and pecans, these muffins feature a crumbly, buttery streusel topping and a delicate maple glaze. Perfect for a comforting breakfast or snack, they are fully vegan and dairy-free, offering a healthy twist on classic muffins with warm cinnamon spices.
Ingredients
Scale
Muffins
- 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
Streusel Topping
- 50 g pecans, roughly chopped
- 25 g all-purpose flour
- 25 g brown sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons vegan butter, room temperature
Maple Glaze
- 80 g powdered sugar
- 2 ½ tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Roast the potatoes: Preheat the oven to 220°C (430°F). Wrap the sweet potatoes in foil and place them on a baking sheet. Bake for 40-45 minutes until softened. Remove from the oven and cool to room temperature. You may roast the sweet potatoes a day ahead and refrigerate to save time.
- Prepare vegan buttermilk: Combine soy milk and apple cider vinegar in a medium bowl, stir, and let sit for 5 minutes to curdle and thicken.
- Blend wet ingredients: Peel cooled sweet potatoes and measure 350 g of flesh. Add to a food processor with vegan buttermilk, light brown sugar, maple syrup, vegan yogurt, olive oil, and vanilla extract. Blend until smooth. Pour into a large mixing bowl.
- Mix dry ingredients: In a separate bowl, sift together all-purpose flour, ground cinnamon, baking powder, baking soda, and sea salt.
- Make the batter: Gradually add dry ingredients into wet mixture in two additions. Fold gently until just combined with no flour pockets, being careful not to overmix.
- Rest the batter (optional): Let the batter rest at room temperature for 30 minutes to encourage higher muffin tops.
- Prepare oven and pans: 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, spacing them out to leave gaps as you’ll fill every second cavity.
- Make streusel topping: In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and vegan butter. Rub the butter into the dry ingredients with your fingertips until crumbly. Chill in the fridge until ready to use.
- Fill muffin liners: Using an ice cream scoop or large spoon, evenly distribute batter into muffin liners, filling them above the rim for high rising tops. Sprinkle crumble topping generously on each muffin.
- Bake the muffins: Bake at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then reduce temperature to fan-forced 170°C (340°F) or conventional 190°C (375°F) and bake for an additional 15 minutes. Let muffins cool 5 minutes in the tray before transferring to a wire rack to cool fully for 30 minutes.
- Prepare the glaze: In a small bowl, whisk powdered sugar, maple syrup, and vanilla extract until smooth. Adjust consistency by adding more sugar or maple syrup as desired. Drizzle the glaze over cooled muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 5 days, or refrigerate up to one week. If refrigerated, bring to room temperature for about an hour before serving for best texture and flavor.
Notes
- You can roast sweet potatoes ahead of time and refrigerate to save time on baking day.
- Using vegan Greek-style yogurt adds moisture and a tangy flavor, but you can substitute with any plain vegan yogurt.
- Olive oil provides a healthy fat base; you may substitute with another neutral vegetable oil if preferred.
- Allowing the batter to rest encourages higher muffin tops and a lighter texture.
- Filling muffin liners generously helps achieve those tall, bakery-style muffin crowns.
- Cooling muffins properly before glazing prevents the glaze from melting off.
- The glaze consistency can be customized to your preference by adjusting powdered sugar or maple syrup quantities.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan
Keywords: vegan sweet potato muffins, pecan streusel muffins, vegan baking, plant-based muffins, healthy muffins, cinnamon muffins, maple glaze muffins
