Recipe Pocket

  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About
menu icon
go to homepage
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About
search icon
Homepage link
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About
×
Home » Breakfast Ideas

Easy Sweet Potato Muffins With Pecans and Crumble Topping

Published: Sep 17, 2019 · Modified: Apr 12, 2024 by Harriet · 3 Comments

  • Facebook
  • X
Jump to Recipe


These sweet potato muffins with pecans are bursting with flavor and texture. Enjoy the soft, nutty richness of pecans inside, complemented by a crisp and crunchy crumble topping.

They're perfect for any occasion or time of day—a delightful treat that everyone will love!

Easy sweet potato muffins with pecans
Jump to:
  • Why You'll Love This Recipe:
  • Sweet Potato Muffins With Pecans Hints and Tips
  • More Recipes Made In Muffin Tins
  • More Sweet Recipes
  • Sweet Potato Muffins With Pecans and Crumble Topping
  • Comments

These delightful sweet potato pecan muffins with a tempting crumble topping— are a perfect choice for breakfast or a snack!

This easy-to-make recipe features the rich flavors of sweet potato and crunchy pecans.

These muffins are not only delicious but also freeze well, making them a convenient option for busy mornings or whenever you need a satisfying treat.

Enjoy the warmth and sweetness of these homemade muffins that are sure to brighten your day!

Why You'll Love This Recipe:

It is:

  • An easy muffin recipe,
  • A great make-ahead breakfast muffin or snack,
  • Quick to make,
  • Suitable for vegetarians,
  • Freezes very well and
  • Can be served as a dessert.
Fresh from the oven sweet potato muffins with pecans

Sweet Potato Muffins With Pecans Hints and Tips

  • Make the mashed sweet potato in advance. This can be done several hours in advance or the day before. The sweet potato can be steamed or oven-baked.
  • Oven-baked sweet potatoes were used in this recipe.
  • For best results have the eggs and sweet potato at room temperature before making the muffins.
  • Use muffin liners and not cupcake cases. Muffin liners not only make it easy to remove the muffins from the tin, but they also guide the batter up and above the tin giving the muffins height.

Note: If you don’t have muffin liners, they are quick and easy to make. See my page how to make muffin liners for instructions.

More Recipes Made In Muffin Tins

  • Savoury sweet potato muffins
  • Blueberry banana muffins
  • Apple and blackberry crumble filo pastry pies
  • Mini bacon and cheese quiches in puff pastry

More Sweet Recipes

  • Easy Peach Cobbler
  • Mexican Three Milk Cake
  • Poffertjes – Little Dutch Pancakes
  • Apple Cinnamon Rolls
  • Easy Raspberry Cake Recipe
  • Easy Orange Juice Cake
Easy sweet potato muffins with pecans
Sweet Potato Muffins With Pecans and Crumble Topping

Sweet Potato Muffins With Pecans and Crumble Topping

Harriet
These moist and soft sweet potato muffins with pecans with a crumble topping are irresistible and easy to whip up in no time.
Once you take a bite, you won't be able to stop! They're perfect for snacking or sharing as a thoughtful holiday gift.
Treat yourself and your loved ones to these delightful muffins—they're sure to be a hit!
No ratings yet
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Desserts, Snacks
Servings 12 muffins
Calories 419 kcal

Equipment

  • scales and or metric measuring cups and spoons
  • Large mixing bowl
  • sieve
  • Mixing spoon
  • 12 hole muffin tin
  • muffin liner bought or make your own (there's a link at the end of the recipe for instructions to make them)
  • Cake rack

Ingredients
  

Dry Ingredients

  • 225 grams (8 ounces) plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • ½ teaspoon ginger powder
  • ⅛ teaspoon ground clove powder
  • 90 grams (3.17 ounces) brown sugar
  • 55 grams (1.94 ounces) sugar
  • 90 grams (3.17 ounces) pecans roughly chopped

Wet Ingredients

  • 2 large eggs at room temperature
  • ½ cup vegetable oil
  • 420 grams (14.8 ounces) sweet potatoes cooked, mashed and cooled

Crumble Topping

  • 75 grams (2.64 ounces) plain flour
  • 55 grams (1.94 ounces) sugar
  • 55 grams (1.94 ounces) brown sugar
  • 1 teaspoon cinnamon powder
  • 125 grams (4.4 ounces) butter melted

Instructions
 

Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper liners

  • Mix the Dry Ingredients
    In a large bowl combine all the dry ingredients and mix well.
  • Mix the Wet Ingredients
    In another large bowl add the wet ingredients and mix until smooth.
  • Combine
    Add the wet ingredients to the dry ingredients, use a wooden spoon to mix until just combined.
    Note: Over mixing the batter will make the muffins dense and heavy.
  • Filling The Muffin Tin
    Use a spoon to divide the batter between the muffin cups.
    Uncooked batter for sweet potato muffins with pecans in muffin tin.
  • Crumble Topping
    In a small mixing bowl combine all the crumble ingredients and mix with a fork until crumbly.
    Uncooked muffins with crumble topping.
  • Spoon two heaped tablespoons of the crumble mixture over the muffin batter.
  • Bake
    Place in the preheated oven and bake for 20-30 minutes, or until cooked.
  • Remove from the oven and transfer to a wire rack and allow to cool completely before serving.

Notes

The preparation and cooking times don't include the making of mashed sweet potato. Cook this several hours or the day before making this recipe. 
Cooking sweet potato can either be done by cutting into small pieces and steamed until soft or it can be baked.
About The Muffin Tin
The muffin tin I used is 6 cm diameter and 4 cm high, with a ½ cup (125 ml) water capacity per hole.
If your muffin tin hole capacity is larger you can either divide the batter evenly between the muffin holes to get 12 muffins that are not that tall. Or, fill the holes level to the top of the tin and make fewer but larger muffins.
You will also have to increase the baking time slightly. If your muffin tin is smaller, you will get more muffins that are smaller in size. Fill the muffin holes level to the top with batter and reduce the cooking time accordingly.
About The Muffin Liners
Use muffin liners rather than cupcake cases. Muffin liners are taller and will guide the batter up as it bakes, and it will also help keep the crumble topping in place when baking.
If you can’t buy muffin liners, you can make your own – it’s very easy to do. Click here for instructions for How to Make Muffin Liners. – https://recipepocket.com/parchment-paper-muffin-liners/

Nutrition

Serving: 1muffinCalories: 419kcalCarbohydrates: 49gProtein: 5gFat: 24gSaturated Fat: 13gCholesterol: 50mgSodium: 328mgPotassium: 202mgFiber: 3gSugar: 23gVitamin A: 5270IUVitamin C: 1mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!

More Breakfast Ideas

  • Image of various breakfast dishes.
    How to Plan a Stress-Free Brunch On A Budget
  • Image collage of overnight oats.
    Overnight Oats with Yogurt
  • Biscoff overnight oats in a mug on a brown napkin.
    Biscoff Overnight Oats
  • Breakfast table setting with overnight oats.
    Strawberry Shortcake Overnight Oats

Comments

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Benigna Berardi says

    May 21, 2020 at 7:45 pm

    There s something about using veggies in baked goods that feels so smart. Zucchini bread and carrot cake are two classics, but if you like those, you should try making these sweet potato muffins. They re a great way to use up leftover sweet potatoes whether they be baked, mashed or casseroled. You can always eat leftovers the next day same way, but isn t it more fun to make something new?

    Reply
  2. Raquel says

    September 18, 2019 at 3:29 am

    So many sweet potato recipes! I love sweet potatoes and look forward to experimenting with them (: Thanks for sharing your creative ideas!

    Reply
    • Harriet Britto says

      September 18, 2019 at 12:17 pm

      Thank you.

Author image.

Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

More about me ->

Popular

  • Image of different brownies and blondies desserts.
    Brownie and Blondie Recipes - 20+ Delicious Desserts You'll Love
  • Six bowls of chicken soup.
    Slow Cooker Chicken Soup Recipes
  • A creamy garlic parmesan chicken pasta slow cooker dish in a white serving plate.
    Creamy Garlic Parmesan Chicken Pasta Slow Cooker Recipe
  • A close up of a creamy garlic parmesan sauce in a glass jar.
    Creamy Garlic Parmesan Sauce

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms and Conditions
  • Accessibility Statement

Contact

  • About/Contact
  • Image Sharing Policy

Copyright © 2025 Recipe Pocket

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required