1Preheat oven to 425˚F and bake sweet potato with skin on (with tin foil underneath sweet potato to catch juices and drippings) until fork tender, about 20-30 minutes. Remove from oven and when it is cool enough to touch, remove skin and mash sweet potato with a fork. Set aside.
2Reduce oven temperature to 400˚F and grease a standard 12 portion muffin tin with vegan shortening or coconut oil.
3Whisk to combine flour, rapadura sugar, baking powder, baking soda, salt, and spices in a mixing bowl. Whisk milk and flaxmeal together until foamy, then whisk in maple syrup, oil, mashed sweet potato and vanilla until evenly combined. Keep wet and dry mixtures separate while you prepare the streusel topping.
4Combine struesel topping ingredients together with fingers into a crumbly texture with lumps. Set aside to top muffins.
5Add wet mixture to dry and stir with a rubber spatula until evenly combined. Do not overmix. Divide batter evenly into the muffin tin. Top each muffin with a spoonful of struesel topping.
6Bake at 400˚F for 20 minutes. Tops should be golden brown and toothpick inserted into centers of muffins should come out clean.
7When done remove muffin tin from oven and allow to cool on a cooling rack for 5 minutes. Run a butter knife around the edges of muffins and release them from the pan, and allow them to cool to room temperature on a cooling rack.
8Muffins will keep covered at room temperature for up to 1 week.