Vegan Sweet Potato Muffins with Pecan Streusel

Vegan sweet potato muffins with pecan streusel are a cozy treat that’s perfectly sweet. Made with spelt flour, maple syrup, and roasted sweet potatoes.

An overhead shot of vegan sweet potato muffins perched inside of a bowl that is lined with a navy blue linen napkin.
A head on shot of vegan sweet potato muffins with pecan streusel, sitting on top of a black cooling rack with a white background.
A head on shot of muffin ingredients on a wood butcher block counter with open shelving and white subway tile in the background.
An up close, overhead shot of a split open baked sweet potato on a white plate.
An overhead shot of pecan streusel being made in a grey bowl. In the bowl, there is: chopped pecans, coconut sugar, and 3 big cubes of vegan butter.

It’s still the season of snow days, and cozy baking is so key. I love a seasonal and lightly sweet muffin to have with coffee and since we’re so far out from local fruit, it’s gotta be these vegan sweet potato muffins with pecan streusel. I made them with a base of light spelt flour (I use this one from Flourist), roasted and mashed sweet potatoes, maple syrup, coconut oil, and a bunch of other goodies.

The topping is held together with vegan butter (I’ve been partial to this one that’s made in Ontario lately) and coconut sugar. It’s so crunchy with the perfect level of salty and sweet. If you’re looking to substitute the spelt flour or you want to make this as a loaf, I provide some suggestions for you in the recipe notes!

This muffin reminds me a bit of a coffee cake with the cinnamon and crunchy topping. But then there’s that added cozy and satiating goodness of the sweet potato in there. It makes these muffins beautifully orange and definitely a breakfast superhero ;).

I also love that this one is a solid 10-ish ingredients. Super simple if you pre-roast sweet potatoes at the start of your week like me! I like to have them on hand for quick lunches, to add to treats like this, or even to chuck into my daily smoothie.

More Sweet Potato Goodness:

Hope you give these cute little muffins a try! I also hope that you’re all hanging in there and keeping well.

AN overhead shot of finished pecan streusel in a grey bowl on a white background.
A 3/4 angle shot of sweet potato purée being poured into a glass bowl with dry ingredients for muffins. The purée is bright orange.
An overhead shot of a hand applying pecan streusel to sweet potato muffin batter in a muffin tin.
A side angle shot of baked sweet potato muffins in a muffin tin. The tops are domed, the muffins are slightly orange-hued, and the pecan streusel is golden brown.
An up close, overhead shot of a split vegan sweet potato muffin on a white plate with a little bit of vegan butter smeared onto the cut side. There is a butter knife perched on the plate as well.
An overhead shot of vegan sweet potato muffins perched inside of a bowl that is lined with a navy blue linen napkin.
Print Recipe
4.88 from 24 votes

Vegan Sweet Potato Muffins with Pecan Streusel

Vegan sweet potato muffins with pecan streusel are a cozy treat that’s just sweet enough. Made with spelt flour, maple syrup, and roasted sweet potatoes.
PREP TIME20 mins
COOK TIME20 mins
TOTAL TIME40 mins
Diet Vegan, Vegetarian
Servings: 10 Muffins
Author: Laura Wright

Ingredients

Streusel

  • ½ cup pecan halves, chopped
  • 5 tablespoons coconut sugar (or brown sugar)
  • ½ teaspoon ground cinnamon
  • pinch fine sea salt
  • 3 tablespoons cold vegan butter

Sweet Potato Muffins

  • 2 cups light spelt flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • cups mashed cooked sweet potato flesh
  • ½ cup maple syrup
  • ½ cup melted coconut oil or vegan butter, at room temperature
  • 2 tablespoons non-dairy milk (I used coconut)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 400°F. Lightly grease 10 cups of a standard size muffin tin and set aside.
  • Make the streusel topping. In a small bowl, whisk together the chopped pecans, coconut sugar, salt, and cinnamon. Add the vegan butter to the bowl and mix it in with your fingers, breaking up the bits of butter and working them into the sugar and pecans. Once you have a sandy and crumbly texture, and the streusel sticks together when you pinch it with your fingers, set aside in the refrigerator.
  • In a large bowl, combine the spelt flour, cinnamon, baking powder, baking soda, and sea salt. Stir with a spatula to evenly mix.
  • In an upright blender, combine the mashed and cooked sweet potato, maple syrup, coconut oil, non-dairy milk and vanilla. Blend on high until totally smooth and creamy.
  • Pour the puréed sweet potato mixture into the large bowl with the spelt flour mixture. Use your spatula to get all of the sweet potato mixture you can out of the blender. Gently stir and fold everything together until JUST combined.
  • Divide the muffin batter evenly among the 10 prepared muffin cups. Grab the pecan streusel from the fridge and divide it evenly among the tops of the muffins. Really press it into the muffin batter with your fingers.
  • Bake the sweet potato muffins for 18-20 minutes, or until the tops are domed and slightly darkened and a paring knife/cake tester inserted into the middle of one comes out clean. Let the muffins cool completely before enjoying!

Notes

  • This recipe is based on my banana bread recipe, so feel free to sub mashed banana for the sweet potato!
  • I know it seems fussy to have liquid sweetener in the muffin and granulated sweetener in the streusel, but the streusel really does require a granulated sweetener for that crunch and structure.
  • Substitutes for the light spelt flour: whole spelt flour (the muffins will be a bit more dense), all purpose flour, gluten-free all purpose mixtures should work (I always recommend the one by Pamela’s).
  • If you love cardamom, a 1/4 teaspoon of ground cardamom in the muffin batter would be delicious in this recipe.
  • I think this recipe would work fine in a standard loaf pan, but you may have to cover the top with foil to prevent the streusel from burning. For a loaf, I’d bake it covered at 350 for about 35 minutes and then another 15-20 minutes uncovered.
An overhead shot of vegan sweet potato muffins in a bowl lined with a navy linen napkin. To the side is a white plate with a split open muffin and a butter knife.
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