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–+ servings

Pecan Crumble Sweet Potato Muffins

These muffins are perfect for breakfast or a snack!
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Prep Time 3 hours 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course baked goods, Breakfast, Snack
Cuisine baked goods, healthy
Servings 18 muffins

Equipment

  • 1 12 cup muffin tin
  • 18 cupcake papers

Ingredients
  

  • 2 cups sweet potato puree approximately 2 sweet potatoes, you can use canned sweet potatoes as long as they are unsweetened
  • 1 cup 1% small curd cottage cheese
  • 2 whole eggs
  • 1/4 cup orange juice
  • 2 cup all purpose unbleached flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground clove

pecan crumble

  • 1/4 cup all purpose unbleached flour
  • 1/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 4 tbsp butter, cold
  • 1/2 tbsp orange zest

Instructions
 

Preheat oven to 350°.

  • **Bake sweet potatoes for 1 hour in a 350 degree oven or until fork tender.  Let cool.  Cut in half and scoop out sweet potato, measure, you should have about 2 cups if it’s a little less no problem, if its more cut it back to 2 cups and eat the leftovers for lunch!  You can also purchase canned sweet potato puree, make sure it is unsweetened.
  • 1. Combine sweet potato puree, cottage cheese, orange juice, and eggs in mixer, blend on high speed for 2 minutes. Taking time to scrape the sides of the bowl at least once.
  • 2. In a separate bowl combine all dry ingredients for the batter.
  • 3. Gradually add dry ingredients to wet ingredients mix until just combined, scrape sides of bowl, and mix another 30 seconds to a minute.
  • 4. Place muffin papers in muffin tin, if you do not have muffin papers make sure you grease tins well. Fill tins 2/3 full with muffin batter.

crumble

  • Add flour, brown sugar, pecans, cold butter, and orange zest to food processor and pulse until mixture is consistency of oatmeal. If you do not have a food processor you can get the same results by chopping pecans and  cutting ingredients together with a fork or a pastry cutter.
  • 6. Place 1 tablespoon of crumble mixture on top of muffin batter before baking.
  • Bake muffins in a preheated 350 degree oven for 25 minutes. Allow to cool for 5 minutes before removing muffins from tins to cooking rack.

Notes

These muffins freeze well. Wrap individually, and place in a zip-loc freezer bag. Freeze for up to 6 weeks. 
Keyword cottage cheese, healthy, muffin, orange, pecan, sweet potato
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