Instructions

1. Preheat your oven to 350°Fahrenheit and line a muffin tin with paper liners.
2. In a small bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, and ginger together. Set aside.
3. In a large mixing bowl, whisk the sugar, brown sugar, eggs, milk, oil, and maple extract together until well combined. Add in the sweet potatoes and mix. Add in the flour mixture and stir until the batter is just combined.
4. For the filling, in a small bowl, mix the dark brown sugar, pecans, and cinnamon and stir together. Set aside.
5. For the streusel, in another small bowl, combine the dark brown sugar, oats, flour, pecans, salt, and cinnamon. Cut the butter into small cubes and add to the bowl. Mix with your hands or a pastry cutter until the butter is incorporated and the streusel is crumbly.
6. Using a cookie scoop, add a scoop of batter to each liner, sprinkle with 2 teaspoons of the filling, then cover with more batter, and spread evenly.
7. Sprinkle 2 teaspoons of the filling on top, gently press it down, then cover with another scoop of batter and spread it over the filling using the back of a spoon.
8. Top with a tablespoon of streusel and gently press it into the batter to keep it from falling off during baking. Repeat until all the batter is used.
9. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Allow muffins to cool before serving.