Sweet Potato Pecan Muffins Recipes

Steps:

• Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
• Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
• Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
• Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.

Steps:

• Beat eggs, brown sugar, vanilla, sweet potato puree, and milk.
• Stir in dry ingredients until incorporated. Fold in chocolate chips.
• Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.

Steps:

• Heat oven to 400°F
• Spray muffin tin with spray.
• In medium bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg.
• In large bowl with mixer at medium speed, beat potatoes, corn syrup, oil, eggs and vanilla.
• Stir into flour mixture till well blended.
• Stir in nuts.
• Spoon into muffin cups.
• Bake 20 minutes till light brown and firm to touch.
• Cool in pan on wire rack 5 minutes, then remove.

Steps:

• In small bowl, combine 2 tablespoons of the apple juice and cornstarch; mix well. Set aside.
• In large nonstick skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well. Bring to a boil. Add potatoes; stir to coat well. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.
• Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened. Spoon into serving bowl. Sprinkle with pecans.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
• In large bowl, mix flour, sugar, baking powder, baking soda, orange peel, ginger, salt and nutmeg. Stir in mashed sweet potatoes, butter, vanilla and egg. Divide batter among muffin cups. Sprinkle evenly with pecans.
• Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.