These muffins carry me from Thanksgiving to Christmas and well on into winter with their fragrant aroma and comforting taste. The smell of the spices and the citrus combined invite my family to sit down, take a deep breath and enjoy each other's company for a while in the midst of the hustle and bustle of the holidays.

Three-Spice Orange Scented Sweet Potato Muffins with Coconut-Pecan Streusel

1/4 cup light brown sugar
3 tablespoons butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
2 tablespoon all-purpose flour

2 cups all-purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 tablespoon fresh orange zest
3/4 cup buttermilk
¼ cup fresh orange juice
1/3 cup vegetable or canola oil
1 large egg, beaten
1 cup cooked, mashed sweet potatoes
Non-stick cooking spray

Preheat oven to 400 degrees. In a medium mixing bowl, cut 1/4 cup light brown sugar into 3 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans, the coconut, and 2 tablespoons flour. Set aside.

In a large mixing bowl, stir together 2 cups flour, 1/2 cup light brown sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, the cinnamon, nutmeg, and ginger. Make a well in the center. In a medium mixing bowl, whisk together the orange zest, buttermilk, orange juice, oil, egg, and sweet potatoes. Pour into the well in the center of the dry ingredients and stir until just moistened.

Spoon the batter into paper-lined muffin pans that have been lightly sprayed with non-stick cooking spray, filling about 3/4 full. Sprinkle the batter evenly with the streusel mixture, pressing mixture gently into the batter. Bake for 20 minutes or until lightly browned. Muffins should spring back when touched lightly in center. Remove to wire racks to cool for about 10 minutes before serving. About 22-24 muffins.