If you’re looking for a delightful treat that perfectly combines cozy autumn flavors with a tender crumb and a crunchy topping, then the Vegan Sweet Potato Muffins With Pecan Streusel Recipe is your new go-to. These muffins are moist, slightly sweet, and bursting with the natural earthiness of sweet potatoes. The pecan streusel delivers just the right amount of buttery crunch, making each bite an unforgettable texture party. Whether you’re baking for a casual weekend brunch or an afternoon pick-me-up, this recipe blends wholesome ingredients with a touch of indulgence that everyone will adore.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, making these muffins not only delicious but also beautifully textured and vibrant. From the velvety sweet potatoes to the warming cinnamon and crunchy pecans, every element comes together in perfect harmony.
- 350 g sweet potatoes, cooked: Adds natural sweetness and moisture, forming the base of the muffin batter.
- 160 ml soy milk: Creates a dairy-free “buttermilk” when combined with apple cider vinegar for tender muffins.
- 2 teaspoons apple cider vinegar: Reacts with baking soda to help the muffins rise and become fluffy.
- 160 g light brown sugar: Enhances sweetness and contributes to a rich, caramel-like undertone.
- 60 ml pure maple syrup: Adds natural sweetness with a hint of complexity for depth of flavor.
- 120 g vegan Greek-style yogurt: Keeps muffins moist and adds tangy richness without dairy.
- 80 ml olive oil: Provides healthy fats for tenderness and a subtle fruity note.
- 1 tablespoon vanilla extract: Infuses the batter with a warm, aromatic flavor.
- 300 g all-purpose flour: The structure of your muffins; balanced to deliver a soft bite.
- 1 tablespoon ground cinnamon: A spice that perfectly complements the sweet potato’s natural taste.
- 3 teaspoons baking powder: Key for that delightful lift and airy texture.
- ½ teaspoon baking soda: Works with the vinegar to create a light crumb.
- ¼ teaspoon sea salt: Enhances all the other flavors, balancing sweetness.
- 50 g pecans (roughly chopped): Adds crunch and a buttery nutty touch to the streusel topping.
- 25 g all-purpose flour (for streusel): Forms the dry base of the streusel crumble.
- 25 g brown sugar (for streusel): Brings sweetness and golden color to the topping.
- 1 teaspoon ground cinnamon (for streusel): Adds warmth and complements the nuts beautifully.
- 4 teaspoons vegan butter (room temperature): Gives the streusel its crumbly, melt-in-the-mouth texture.
- 80 g powdered sugar (for glaze): Used for a smooth, sweet glaze that finishes the muffins.
- 2 ½ tablespoons maple syrup (for glaze): Adds shine and extra sweetness on top.
- ½ teaspoon vanilla extract (for glaze): Creates a silky, aromatic glaze with a hint of warmth.
How to Make Vegan Sweet Potato Muffins With Pecan Streusel Recipe
Step 1: Roast the Sweet Potatoes
Start by wrapping your sweet potatoes in foil and roasting them at 220°C (430°F) for 40-45 minutes until they’re beautifully soft. This slow roast deepens their natural sweetness, which becomes the heart and soul of your muffins. Pro tip: you can roast them ahead and store in the fridge to save time.
Step 2: Create Vegan Buttermilk
Stir the soy milk and apple cider vinegar together and let it sit for 5 minutes to curdle slightly. This homemade “buttermilk” is essential for tenderizing and achieving the perfect rise in your muffins without using dairy.
Step 3: Blend the Wet Ingredients
After peeling and weighing out 350g of your cooled, roasted sweet potato flesh, blitz it in a food processor along with the vegan buttermilk, sugars, yogurt, olive oil, and vanilla extract. This creates a silky, rich wet mixture that guarantees moist, flavorful muffins.
Step 4: Mix Dry Ingredients
In a separate bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt. This helps distribute all the leavening agents evenly, making sure your muffins rise uniformly and have a light crumb.
Step 5: Combine Wet and Dry
Fold the dry ingredients into the wet mixture in two parts, gently mixing until just combined. It’s important not to overmix — delicate muffins come from tender, not tough, batter.
Step 6: Let the Batter Rest (Optional)
Allowing the batter to sit for 30 minutes helps the muffins develop those glorious, high muffin tops everyone loves. This little step is well worth the wait!
Step 7: Prepare Oven and Muffin Tin
Preheat your oven to 190°C fan-forced (375°F conventional) and grease two muffin trays. Line every other cavity with liners, leaving space for the muffins to grow without crowding.
Step 8: Make the Pecan Streusel Topping
Mix chopped pecans, flour, brown sugar, cinnamon, and vegan butter using your fingertips until crumbly. This streusel topping will provide a crispy, buttery contrast to the soft muffins underneath.
Step 9: Bake the Muffins
Using an ice cream scoop or large spoon, fill each muffin liner generously, overfilling a bit to encourage tall tops. Sprinkle the streusel generously over each one. Bake initially at 190°C (375°F) for 5 minutes, then reduce to 170°C (340°F) and bake for an additional 15 minutes. This two-stage baking ensures the perfect rise and golden finish. Let them cool briefly before removing from the tin.
Step 10: Add the Maple Glaze
Whisk together powdered sugar, maple syrup, and vanilla to achieve a smooth glaze. Drizzle this over the cooled muffins for an irresistible shiny finish that adds sweetness and moisture.
How to Serve Vegan Sweet Potato Muffins With Pecan Streusel Recipe
Garnishes
A simple dusting of cinnamon or a few extra toasted pecan halves on top make these muffins look as stunning as they taste. You could also add a light spread of vegan butter or a dollop of vegan yogurt for extra indulgence.
Side Dishes
These muffins pair wonderfully with a warm cup of chai tea or freshly brewed coffee. For brunch, serve alongside fresh fruit salad or a tangy citrus salad to balance their sweetness.
Creative Ways to Present
For a festive touch, arrange the muffins on a rustic wooden board with sprigs of rosemary or thyme for an autumn-inspired display. Drizzle a little extra maple glaze just before serving for a glossy, appetizing look that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store your baked muffins in an airtight container at room temperature for up to five days or refrigerate for up to one week. If refrigerated, let them sit at room temperature for about an hour before enjoying to bring back their softness.
Freezing
These muffins freeze really well and can be saved for future cravings. Wrap each muffin tightly in plastic wrap or foil and place them in a freezer-safe container. They keep for up to three months. To thaw, simply leave at room temperature or warm gently in the oven.
Reheating
For the best experience, reheat the muffins in a preheated oven at 160°C (320°F) for about 10 minutes. This revives their freshness and crunch of the pecan streusel beautifully, unlike the microwave which can sometimes make them a bit soggy.
FAQs
Can I substitute another plant milk for soy milk in this recipe?
Absolutely! Almond, oat, or cashew milk works great. Just make sure to mix it with apple cider vinegar for the “buttermilk” effect that helps the muffins rise beautifully.
What if I don’t have vegan Greek-style yogurt?
You can swap it for any plain, unsweetened vegan yogurt or even a thick coconut cream. It adds moisture and tanginess that balances the sweetness of the muffins nicely.
Can I use regular butter instead of vegan butter in the streusel?
If you are not strictly vegan, regular butter will work perfectly and might give an even richer flavor to the pecan streusel topping.
Is it okay to use regular sugar instead of brown sugar?
While you can, brown sugar adds a subtle molasses flavor and moisture that regular white sugar can’t. If you only have white sugar, consider adding a small teaspoon of molasses for a similar effect.
How do I know when the muffins are done baking?
A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. The tops will be golden and the streusel tender but crunchy.
Final Thoughts
I can’t encourage you enough to try this Vegan Sweet Potato Muffins With Pecan Streusel Recipe. It is the kind of recipe that feels like a warm hug wrapped in a muffin — wholesome, comforting, and irresistibly delicious. Whether you’re sharing with family, impressing friends, or just treating yourself, these muffins bring a bit of magic to any day. Happy baking!
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Vegan Sweet Potato Muffins With Pecan Streusel Recipe
- Total Time: 1 hour
- Yield: 10 muffins 1x
- Diet: Vegan
Description
These Vegan Sweet Potato Muffins with Pecan Streusel offer a moist and flavorful treat perfect for breakfast or snack time. Featuring roasted sweet potatoes blended into the batter and topped with a crunchy pecan streusel and a maple glaze, these muffins are a comforting, dairy-free option that is sure to please vegans and non-vegans alike.
Ingredients
Muffins
- 350 g sweet potatoes, cooked
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 160 g light brown sugar
- 60 ml pure maple syrup
- 120 g vegan Greek-style yogurt
- 80 ml olive oil
- 1 tablespoon vanilla extract
- 300 g all-purpose flour
- 1 tablespoon ground cinnamon
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Pecan Streusel Topping
- 50 g pecans, roughly chopped
- 25 g all-purpose flour
- 25 g brown sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons vegan butter, room temperature
Maple Glaze
- 80 g powdered sugar
- 2 ½ tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Roast the potatoes: Preheat your oven to 220°C (430°F). Wrap the sweet potatoes in foil and place them on a baking sheet. Roast for 40-45 minutes until soft. Once done, let them cool to room temperature. You can prepare this a day ahead and refrigerate if desired.
- Prepare vegan buttermilk: Combine soy milk and apple cider vinegar in a bowl, stir, and let sit for 5 minutes to curdle.
- Blend wet ingredients: Peel and weigh 350g of the roasted sweet potato flesh and add to a food processor along with the vegan buttermilk, light brown sugar, maple syrup, vegan Greek-style yogurt, olive oil, and vanilla extract. Blend until smooth, then transfer to a large mixing bowl.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, ground cinnamon, baking powder, baking soda, and sea salt.
- Make the batter: Gradually fold the dry ingredients into the wet mixture in two parts. Mix just until combined without overmixing to ensure tender muffins.
- Rest the batter (optional): Allow the batter to rest at room temperature for 30 minutes to encourage high muffin tops.
- Prepare oven and pans: Preheat the oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Lightly grease two muffin trays and line 10 muffin liners, spacing them with empty cavities in between.
- Make the pecan streusel topping: In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and vegan butter. Rub the butter into the dry ingredients with your fingertips until crumbly. Chill the streusel in the fridge until ready to use.
- Fill muffin liners: Using a large spoon or ice cream scoop, distribute the batter evenly into the muffin liners, filling them up to the top for high muffin crowns. Sprinkle a generous amount of streusel topping on each.
- Bake muffins: Bake at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then reduce the temperature to 170°C (340°F) or conventional 190°C (375°F) and bake for an additional 15 minutes. Let muffins cool for 5 minutes in the tray before transferring to a wire rack to cool completely, about 30 minutes.
- Make the maple glaze: Whisk together powdered sugar, maple syrup, and vanilla extract until smooth. Adjust consistency by adding more powdered sugar or maple syrup as desired. Drizzle the glaze over cooled muffins.
- Store muffins: Keep muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to one week. If refrigerated, allow muffins to come to room temperature for about an hour before serving.
Notes
- You can roast sweet potatoes a day in advance to save time; store in the fridge until ready to use.
- Use vegan Greek-style yogurt for tanginess and moisture.
- Mixing the batter gently avoids tough muffins—do not overmix.
- Resting the batter helps achieve taller, fluffier muffin tops.
- Filling every second muffin cavity allows space for muffins to rise without sticking together.
- Adjust the maple glaze consistency to your preference by adding more powdered sugar for thickness or more syrup for runniness.
- Let refrigerated muffins sit at room temperature before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan
