1. Beat the eggs in a large bowl using a whisk or electric mixer.

2. Add the sweet potato puree, vanilla extract, milk, apple cider vinegar, and melted butter. Whisk to combine.

3. Fold in sugar, flour, cinnamon, nutmeg, baking powder, and salt.

4. Allow the batter to sit for 30 minutes for the flour to hydrate.

5. Preheat the oven to 350°F and line a muffin pan with 12 muffin liners.

6. Fill each cup with the batter.

7. Prepare the streusel by mixing all its ingredients in a small bowl until a grainy consistency.

8. Spread 1 teaspoon of streusel on top of each muffin.

9. Bake the muffins for approximately 30 minutes or until a toothpick comes out clean. Due to the ingredients in these muffins they may require an additional 10 minutes so they don’t turn out gummy.

10. Once out of the oven, transfer the muffins out of the pan and onto a cooking rack so they don’t get wet on the base. 

Note 1:

Sweet potato puree can be found in the supermarket next to the pumpkin, however I find it next to impossible to find.  To make sweet potato puree, simply bake a sweet potato in a 400°F oven for 40-55 min depending on size.  Once cool enough to handle, peel the skin off and place it in a food processor and blend for 2 minutes, scraping down the sides and adding a teaspoon or 2 of milk until smooth.