For the pecan streusel, combine sugar, flour, cinnamon and salt in a medium bowl. Cut in the butter until the mixture is crumbly. Using your fingertips, rub mixture briefly to blend the butter. Stir in pecans. Refrigerate the streusel mixture.
Preheat oven to 180°C. Coat a 12-hole deep muffin pan with non-stick cooking spray. Combine flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt in a small bowl.
Combine the sweet potato, sugar, honey, oil and zest in a medium bowl. Add eggs and buttermilk and beat until well blended. Add flour mixture, stirring just until evenly moistened. Spoon into muffin cups, filling each one two-thirds full. Sprinkle with pecan streusel.
Bake until tops of muffins spring back to the touch, about 20 minutes. Cool in the pan on a wire rack before turning out.
Did you know
…that muffin batter can be prepared, spooned into muffin pans and refrigerated overnight? All you need do in the morning is pop the pan into a preheated oven to have delicious fresh muffins to eat for breakfast.