Cinnamon-Crunch Sweet Potato Muffins

FOR THE TOPPING:
3 Tbs sugar
1 tsp cinnamon

FOR THE MUFFINS:
2 smaller sweet potatoes, peeled
and cut into chunks
1 ¾ cup flour
½ tsp cinnamon
½ tsp nutmeg
2 tsp baking powder
½ tsp salt
2 eggs
½ cup sugar
½ cup canola oil
½ cup milk
Grated zest of 1 orange
¾ cup pecans (optional)

Stir topping ingredients together, set aside

Boil the sweet potatoes until tender(15-20 minutes), drain, mash with mixer and cool all the way to room temp.
Preheat oven to 400 degrees F, grease muffin tins
In bowl, mix flour, cinnamon, nutmeg, baking powder, salt
In another bowl, combine eggs, sugar, oil, milk, orange peel
Whisk vigorously for 1 minute
Add mashed sweet potatoes and beat until blended
Fold by hand dry ingredients and stir until evenly moistened, careful not to over mix (batter will be slightly be lumpy)
Fold in pecans if desired
Spoon batter into tins careful not to be more than ¾ full, sprinkle with topping
Bake until golden, dry, and springy to touch (20-25 minutes), toothpick test
Transfer to wire rack, cool for 5 minutes, unmold.

*Lindsey Jensen Recipe