Save Tender, golden muffin tops infused with roasted sweet potato, pure maple syrup, and crunchy pecans—perfect for breakfast or a wholesome snack.
The first time I made these muffin tops, the sweet potato and maple aroma filled my kitchen, making my family gather eagerly around the oven. They quickly became a favorite weekend treat we all look forward to making together.
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 oven and pan:
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Mix wet ingredients:
- In a large bowl, whisk together the mashed sweet potato, maple syrup, oil or melted butter, eggs, and vanilla extract until smooth and well combined.
- Mix dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine mixtures:
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Add pecans:
- Fold in 1/2 cup of the chopped pecans, reserving the rest for topping.
- Shape muffin tops:
- Using a large cookie scoop or 1/4-cup measure, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with damp fingers.
- Add toppings:
- Sprinkle the tops with the remaining pecans and a little brown sugar if desired.
- Bake:
- Bake for 16–18 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save Sharing these warm muffin tops with loved ones on a chilly morning brings everyone together around the breakfast table. They're a simple joy that make busy mornings feel special.
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
Contains eggs, wheat (gluten), and tree nuts (pecans). Always check all packaged ingredients for potential allergens if unsure.
Nutritional Information
Per muffin top: Calories 210, Total Fat 11 g, Carbohydrates 26 g, Protein 3 g
Save These muffin tops are wholesome, golden, and packed with flavor. Enjoy them fresh or save a few for an easy grab-and-go breakfast.
Recipe FAQ
- → Can I substitute walnuts for pecans?
Yes, walnuts make a tasty alternative. Swap in equal amounts for a different nutty flavor.
- → How should I store muffin tops?
Store cooled muffin tops in an airtight container at room temperature for up to three days.
- → Can I use canned sweet potato?
Canned sweet potato works in a pinch, but roasted fresh sweet potato offers bolder flavor and texture.
- → Are these suitable for freezing?
Yes, freeze in a single layer and transfer to a bag or container. Thaw at room temperature or gently reheat.
- → What variations can I try?
Add mini chocolate chips or dried cranberries for a twist, or sprinkle extra cinnamon on top before baking.
- → Can I make these dairy-free?
Use vegetable oil instead of melted butter and check all packaged ingredients for dairy content.