Vegan Sweet Potato Muffins with Pecan Streusel | The First Mess (2024)

Thank you for the recipe and going to try soon and share it with my friend.

Would you be able to share the recipe measurements in grams? I’d love to quickly make the recipe with a kitchen scale vs multiple measuring cups. Thank you!

Would canned pumpkin purée work as a substitute for the sweet potato? Just stumbled upon this recipe and I have all the ingredients already in my pantry barring the sweet potato.

I want to share how much I love these muffins! I have been making them for a while and they never disappoint. I wanted to share I doubled the batter for the first time and it was very successful! I made the streusel topping once, which was delicious of course, but I typically just make the muffin base on its own. They freeze great and they are toddler approved. Thanks Laura!

Oh, and I did not put the sweet potato in the oven. I peeled them, cut them in 1 inch cubes and steamed them for about 14 minutes. This shortened the preparation time and worked out well too.

Deliciously most muffins, not overly sweet. I used 1 cup of almond flour and 1 cup of whole wheat flour. That also worked out very well. The streusel topping is really nice. Will keep making these for sure.

Yum!

So glad i found this recipe, these are delicious

Just made these. Substituted pumpkin purée for sweet potato, mashed banana for the oil and added pumpkin spice. They are delicious!!! And so moist.

Wow, these came out awesome! I used a mix of canola oil and coconut oil for the topping and added maybe 1/4 c instant oats. Mine made 12 muffins and were done at 14 minutes. I didn’t measure the sweet potato, so I might have had a little over the half cup.

I made this a week ago, loaf pan instead of muffins; the flavor was divine but the batter was VERY thick and the loaf was incredibly dry and crumbly though we ate every bite it was so delicious. I used TJ’s GF flour and since I didn’t quite have 1.5 cups of sweet potato I used a bit of banana. Any thoughts on what I may have done wrong? Want to make again tomorrow!!!

The muffins are in the oven! Second time making this deliciousness this week. I have never made muffins nor do I like them…you know the store bought ones…too big, too bland, too sweet… My son loves them so much and so does my BFF and her family! Thank you for sharing this delicious recipe.

WOW – impressive and de-lish !!!

These are some of the best muffins I have ever tastes. SO moist and delish! I used walnuts instead.

Hi! How do you roast the sweet potatoes for this?

This makes a really fantastic muffin! I was worried about the density and the sweet potato seemed to suck up all the wet ingredients as I was pouring the batter into the muffin tins, but they came out beautifully moist with great structure. Thank you!

I love this!

I loved them! I am new to vegan baking and don’t always like the results. These were really great! I bought sprouted whole wheat flour by accident instead of spelt so I used it. I will try them with spelt next time but I really enjoyed them and the house smells amazing. Thank you!

These were sooo delicious and easy to make! Definitely a recipe I will go back to. Thank you for sharing, Laura!

I made this recipe while slightly distracted talking to be people I was about to serve it to. In my distracted state, I accidentally added a 1/2 tsp of salt to the streusel and forgot to add the coconut oil to the batter. Surprisingly, the muffins turned out AMAZING! I don’t think they needed the oil and the extra salt in the streusel was great for those who like a salty-sweet combination. Thank you for this awesome recipe! Definitely going to make it again!

I followed the recipe exactly but my muffins spread and sank in the middle. I wonder if it’s because of the brand of vegan butter I used (melt brand buttery sticks). What kind did you use?

Made these the other evening and they are delicious. They are very moist and the perfect treat to motivate me to get out of bed. I will be directing friends to this recipe :)

Used all purpose flour because I ran out of spelt, and they turned out great. I sometimes remove sweet toppings from muffins because I find them overly sweet, but these were perfection!

These did not turn out as pretty for me. The sweet potato puree was a little thick and the batter was super thick as a result. I ended up adding almost a whole cup of soy milk to make it workable. And sadly despite pressing the streusel into the muffins it still seemed to slide off unto the pan while baking. Ah well. They certainly taste awesome just maybe my amateur baking skills need some help! Love your stuff as always Laura.

These were so delicious and cakey! I consume dairy so used butter for the topping and melted butter in the muffins. I was about 1/2 cup short of cooked sweet potato, so I topped up the rest with applesauce. They were perfect. Thanks for the awesome recipe!

These look great. A couple things: Bob’s Red Mill seems to have stopped making Light Spelt Flour. Do you have a reliable alternate source? Also, would you be able to add an estimate of number or weight in grams of sweet potatoes needed for 1.5 Cups cooked sweet potato flesh? That would be super helpful to know how much to bake.

Delicious! That strudel topping is Devine! Thank so much for sharing!

Would they work with butternut squash? I don’t have sweet potatoes at home atm but would really like to bake these!

these are exceptional! used regular spelt flour and worked like a dream

Couldn’t stop thinking about these muffins since you posted them, so I made a 6am batch when it was zero degrees outside (it seemed appropriate). I dislike making substitutions to the recipes that you work so hard to create, but unfortunately I didn’t have quite enough sweet potato to make the 1.5 cups, so subbed about 1/3 thick applesauce. Didn’t seem to affect the recipe much except maybe a little bit wetter, requiring a few more minutes in the oven than recommended. They were amazing, incredible, so filling and moist, so perfect. Will be making these over and over again, thank you!

Not bad!! I somehow forgot to measure my sweet potato, haha. I baked an approx. amount that I figured would be close to what I needed once mashed….then I ended up dumping all of that SP into the blender without measuring. Oops! I baked for 18 1/2 mins at 400F. They are pretty good although some of the topping got just slightly burnt and so some bites are just a tad bitter. I also used whole grain spelt flour as that is what I had, not light spelt. Overall, pretty tasty!! They don’t seem very sweet to me, which I found surprising (and I’m not someone who is used to eating super sugary sweets by any means). I will try these again I think! :) Really interesting. Something different vs usual blueberry or banana muffins, etc.

I can’t enough praise to these muffins. Laura, you nail it every time with every recipe!
I was worried, because my sweet potatoes were cold from the fridge and solidified the coconut oil in the blender. The batter looked drier than I anticipated, but they baked out great! I baked them n a scone pan because I don’t have muffin tins, and the portion is lovely.
If your sweet potatoes are cold, maybe set them out get to room temp beforehand.

I made this with AP flour and used a loaf pan following your instructions in the notes – it turned out great. Thanks for the receipe!

Can I substitute almond flour for spelt flour?

Could you provide the nutritional/ calorie info for these? They look awesome!!

I am into more healthy eating for myself n family so I’d use eggs or even just egg whites to make the batter less dense……, some may use lighter flour like corn starch or potato starch or rice flour… what do you think?
Best Lova wilson

These muffins are amazing! They’re super easy to make, delicious, and stay soft and moist. They also keep you full, which isn’t always the case with muffins, so I’ve been eating these for breakfast :)

I’m a muffin lover and these are so incredibly moist! I put them into 7 giant silicone muffin cups and it turned out awesome. Thanks! I’m going to pass the recipe along to my sister.

Just made these with GF flour. So delicious!! Thank you!

Could you use chilled coconut oil instead of vegan butter in the topping?

Thoughts on how successful these would be using canned sweet potato purée?