Sweet Potato Pecan Muffins with Maple Allulose Syrup blend the comforting, earthy flavors of sweet potatoes with the rich, nutty crunch of pecans, all sweetened naturally with allulose, a sugar-free alternative that mimics the taste and texture of traditional sugar without the glycemic impact. These muffins offer a moist, tender crumb and a delicate sweetness enhanced by pure maple syrup, making them a perfect treat for those looking for a healthier option without sacrificing flavor. The aroma of sweet potatoes and toasted pecans baking together creates a welcoming warmth, perfect for a cozy morning or afternoon snack.
Ingredients
Serving Size
- Makes 12 Muffins
From Your Pantry
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
Additional Grocery Items Needed
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1/3 cup maple syrup
- 1/4 cup milk (dairy or plant-based)
- 1/3 cup coconut oil, melted
- 2 large eggs
- 1/2 cup allulose
Preparation
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Stir in chopped pecans.
- Combine Wet Ingredients: In another bowl, whisk together mashed sweet potatoes, maple syrup, milk, melted coconut oil, eggs, and allulose until thoroughly combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir just until combined, being careful not to overmix.
- Bake: Spoon the batter into prepared muffin cups, filling each about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Sweet Potato Prep: For the best flavor, roast the sweet potatoes instead of boiling them. Roasting enhances their natural sweetness.
- Allulose Watch: Keep an eye on the muffins as they bake, as allulose can brown more quickly than regular sugar.
- Pecan Toasting: For an extra flavor boost, toast the pecans in a dry skillet over medium heat until fragrant before adding them to the batter.
Serving Suggestions
Serve these delightful muffins warm with a pat of butter or a drizzle of additional maple syrup for extra decadence. They pair wonderfully with a cup of hot coffee or tea, making them a splendid choice for breakfast or as a mid-morning snack. For a festive touch, serve them at brunch gatherings; they’re sure to be a hit!
Nutrition Facts per Serving
- Calories: 210
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 31mg
- Sodium: 150mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 5g (includes 5g added sugars from Allulose)
- Protein: 3g
- Allergens: Eggs, Pecans
We hope you enjoy baking and relishing these Sweet Potato Pecan Muffins with Maple Allulose Syrup! Feel free to share this recipe with friends and family, and don’t hesitate to experiment with different nuts or spices to make this recipe uniquely yours. Happy baking!
