Sweet Potato Muffins

"These Sweet Potato Muffins are moist from mashed sweet potatoes and shredded carrots, flavorful from warm fall spices, and lightly sweetened with a streusel crumb topping. You'll love these tender, tasty fall muffins. If you love sweet potato or pumpkin, these are a must-make. They stay moist for days, and they freeze well for extended use. For accurate measuring, always scoop the flour into the measuring cup with a spoon. Level it off with a table knife, pushing the excess back into the flour canister. Do not overmix the batter. Mix just until combined. Overmixing the batter can overactivate the gluten, making the muffins tough and gummy. Barely push the crumb topping into the batter. Ensure it is ever so slightly. You are just trying to get the crumbs to stick to the batter. White flour produces a lighter, fluffier muffin than whole-grain or whole-wheat flour. That is not to say whole-wheat muffins aren't absolutely delicious. It just depends on what you want the result to be from your muffin."