Save Tender, golden muffin tops infused with roasted sweet potato, pure maple syrup, and crunchy pecans make an excellent choice for breakfast or a wholesome snack. These soft treats combine satisfying texture with warm, comforting flavors.
The first time I made these muffin tops, the irresistible aroma filled my kitchen and my kids couldn't wait to taste them. Sharing these with loved ones quickly turned into a weekend tradition we all savor.
Ingredients
- Mashed roasted sweet potato: 1 cup (220 g), about 1 large potato
- Pure maple syrup: 1/2 cup (120 ml)
- Vegetable oil or melted butter: 1/3 cup (80 ml)
- Large eggs: 2
- Pure vanilla extract: 1 tsp
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Fine sea salt: 1/2 tsp
- Chopped pecans, divided: 3/4 cup (80 g)
- Light brown sugar, for sprinkling (optional): 1/4 cup (50 g)
Instructions
- Prepare equipment:
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- Mix wet ingredients:
- In large mixing bowl, whisk together mashed sweet potato, maple syrup, oil or melted butter, eggs, and vanilla extract until smooth.
- Combine dry ingredients:
- In medium mixing bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet and dry:
- Add dry mixture to wet, stir gently until just combined. Do not overmix.
- Fold in pecans:
- Stir in 1/2 cup pecans, reserving rest for topping.
- Shape muffin tops:
- Use cookie scoop or 1/4-cup measure to drop mounds on baking sheet about 2 inches apart. Flatten tops gently.
- Add toppings:
- Sprinkle remaining pecans and brown sugar if desired.
- Bake:
- Bake 16 to 18 minutes, or until golden and a toothpick comes out clean.
- Cool:
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Save Baking these muffin tops together always sparks joy in our family, especially when everyone gathers in the kitchen to help flatten the dough and sprinkle on pecans.
Required Tools
Large mixing bowl, medium mixing bowl, whisk, baking sheet, parchment paper, cookie scoop or 1/4-cup measuring cup, wire rack
Allergen Information
Recipe contains eggs, wheat, and pecans. Always check labels for hidden allergens if needed.
Nutritional Information
Per muffin top: 210 calories, 11 g total fat, 26 g carbohydrates, 3 g protein
Save Enjoy these muffin tops warm from the oven or pack them for a sweet midday treat. Make them ahead to simplify busy mornings!
Kitchen Tips & Answers
- → Can I substitute walnuts for pecans?
Yes, you can easily swap walnuts for pecans, or use both for added variety and crunch.
- → What is the best way to mash the sweet potato?
Roast or boil a large sweet potato until tender, then mash thoroughly for a smooth, lump-free texture.
- → How do I store the muffin tops?
Keep them in an airtight container at room temperature for up to three days, or freeze for longer storage.
- → Can I add chocolate chips or dried fruit?
Yes, mini chocolate chips or dried cranberries make great additions for extra flavor and sweetness.
- → What tools will I need?
You'll need mixing bowls, a whisk, baking sheet, parchment paper, a scoop or measuring cup, and a wire rack.
- → Are these suitable for vegetarians?
Yes, these muffin tops are vegetarian-friendly when prepared as directed.