More muffins!! These are so yummy…they are just packed with flavor. Mel gave me this recipe and it is one of my favorites. I use the pumpkin instead of mashed sweet potato because it is usually more convenient for me. The topping is delicious and goes great on pumpkin bread too.
Sweet Potato Muffins
submitted by Brittany
1 1/4 c uncooked oats
1 c flour
1/3 c chopped pecans
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp salt
1 c mashed sweet potato or canned pumpkin
3/4 c brown sugar
1/2 c oil
1/4 c milk
1 egg
1 tsp vanilla
Topping:
1/4 c oats (quick oats work best)
1/4 c flour
1/4 c brown sugar
3 Tb chopped pecans
1 tsp cinnamon
1/4 c butter
Stir together dry ingredients of topping then cut butter in using pastry cutter. (Or you can rub together using your fingers.)
Combine dry ingredients, add moist ingredients. Stir until just moistened; do not overmix. Fill greased muffin tins 3/4 full. Sprinkle liberally with topping. Bake at 350 degrees for 18-22 minutes. Makes 12-15 muffins.
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Mmmmm, these are yummy! I’ve tried both sweet potato and pumpkin and they are both really good. These are great!
These are great muffins! I got the recipe from my good friend Sheri.
These are my husband's absolute favorite muffins ever! I have loved them ever since you made them for Wesley's blessing and have made them several times since. Last time I made them I substituted natural unsweetened applesauce for the oil, to cut down on the fat and calories a bit, and they turned out great. My husband said they tasted just as yummy (and that says a lot), so I was glad.
Made these muffins this weekend and my family loved them. A must keep recipe.
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