High Altitude Sweet Potato Crumb Muffins
The fluffiest sweet potato muffins made with roasted and pureed sweet potatoes, warm and cozy spices, topped with buttery brown sugar pecan crumble.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Muffins
- 1 cup roasted, pureed sweet potato, from 1 large or 2 small sweet potatoes
- ½ cup granulated sugar
- ½ cup light or dark brown sugar, lightly packed
- ½ cup vegetable oil
- ½ cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp ground cardamom
Topping
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ½ cup light or dark brown sugar, lightly packed
- ¼ cup granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup chopped pecans, optional
- 6 tbsp unsalted butter, melted
Instructions
Roasted Sweet Potato
- Preheat the oven to 425 F, and position a rack in the center of the oven. Scrub the sweet potatoes, but don't remove the peel. Wrap the potatoes in foil, place them on a baking sheet, and roast for about 1 1/2 hours, until very soft.
- Open the foil, let the potato cool, and remove the peel. Puree the potato in a food processor until smooth. Measure out 1 cup of pureed sweet potato, and let cool to room temperature.
- You can roast and puree the sweet potato up to 3 days in advance, keeping it in the refrigerator until needed. You can also freeze the puree for 3-6 months.
Muffins
- Preheat the oven to 400 F, and position a rack in the center of the oven. Line a standard muffin pan with 12 paper liners. Lightly spray the inside of the liners and the top of the pan with nonstick baking spray.
- In a bowl, whisk together the pureed sweet potato, granulated sugar, brown sugar, oil, milk, eggs, and vanilla extract.
- Separately, sift together the flour, baking soda, salt and spices.
- Add the dry ingredients to the wet, and use a spatula to stir everything together, just until moistened.
- Spoon the batter into the prepared muffin pan; the cups will be quite full, nearly to the top.
Topping
- In a bowl, combine the flour, sugar, salt and pecans. Drizzle with the melted butter, and toss everything together with a spoon until evenly moistened. If it seems too moist, add another tablespoon of flour.
- Crumble the topping over the batter, using up all the crumbs, even if it seems like too much. Lightly press the crumbs into the batter.
Bake
- When you put the pan in the oven, turn the temperature down from 400 F to 375 F.
- Bake the muffins on the center oven rack for about 22-28 minutes, until a cake tester or toothpick comes out clean.
- Cool in the pan for several minutes, then gently lift them out to cool on a cooling rack for several minutes. Enjoy the muffins warm or at room temperature.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
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