Instructions: Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners or grease the muffin cups.

Prepare pecan streusel topping: In a medium-size bowl, combine pecans, flour, brown sugar, granulated sugar, cinnamon and nutmeg. Using your fingertips, work in butter until mixture is crumbly and forms pea-size clumps. Set aside.

Prepare muffin batter: In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. In a medium bowl, whisk sweet potato, eggs, vegetable oil and milk until blended.

Pour the liquid ingredients over the dry and stir with a rubber spatula just until combined; do not overmix.

Spoon batter into prepared cups, filling 3/4 full. Sprinkle about 1 tablespoon topping over each muffin.

Bake for about 25 minutes, until tops spring back when lightly pressed or a toothpick inserted into the center comes out clean.

Place muffin pan on a wire rack for 5 minutes, then remove muffins to wire rack.

Serve warm or at room temperature.

(Muffins keep well for several days. Store in an airtight container at room temperature. For longer storage, freeze muffins for up to three weeks.).

Yield: 12 muffins.

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