In a small bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, and ginger together. Set aside.

In a large bowl, whisk the sugar, brown sugar, eggs, milk, oil and maple extract together until well combined. Add in the sweet potatoes and mix. Add in the flour and stir until the batter is well combined.

In a small bowl, mix the dark brown sugar, pecans and cinnamon and stir together (this is the mix that will go in the middle of the muffins).

In another small bowl, mix the dark brown sugar, oats, flour, pecans, salt and cinnamon and mix. Cut the butter into small cubes and add to the bowl. Use your hands and make the streusel into a crumbly mixture.

Line a muffin tin with paper liners. Using a cookie scoop, place one scoop of muffin batter in the bottom of each liner.

Sprinkle about 2 teaspoons of the middle mixture on top, tap it down gently and cover it with another scoop of batter. Use the back of a spoon to spread the batter over the top of the center sugar/pecan mix.

Top with a tablespoon of the streusel and gently press it into the batter to keep it from falling off during baking. Repeat until all the batter is gone.

Place the trays in the oven and bake for 25-30 minutes, or until a toothpick comes out cleanly. Remove and allow to cool.