Sweet Potato Oatmeal Muffins with Graham Cracker Crumble

These Sweet Potato Muffins with Graham Cracker Crumble are the perfect fall or holiday treat!

They’re lightly sweetened muffins made with roasted sweet potatoes and oats, topped with a buttery brown sugar graham cracker crumble.

They’re basically like little pie muffins with crumble topping. You won’t be able to resist them!

How to make sweet potato oatmeal muffins with graham cracker crumble

Featured Ingredients

For the muffins:

• Sweet potatoes. You can roast fresh sweet potatoes, steam frozen or use canned if you can find it.
• Oats. I use oat flour (or ground oats) or the quick oats will work.
• Brown sugar. I use dark brown, but light brown works, too.
• Eggs. A couple of large eggs.
• Evaporated milk. You can use full fat, 2% or fat free.
• Pie spice. Or a mix of cinnamon, ginger, nutmeg and cloves.
• Leavening agents. Baking powder and soda.
• Salt. For flavor.

For the crumble:

• Graham crackers. Crush them in a bag to make the crumble topping.
• Butter. Melted, to bring everything together and add flavor.
• Brown sugar. Dark or light!

Equipment Needed

• An oven.
• A muffin tin and liners.
• Measuring cups (liquid and dry) and spoons.
• Two medium bowls for the wet and dry ingredients.
• A whisk and spatula.
• A small mixing bowl.
• A spoon.
• A Ziploc bag.

Step-by-Step Instructions

1. Preheat the oven temperature to 350 degrees.
2. Line a 12-cup muffin tin with muffin liners and coat with cooking spray. Set aside.
3. In a medium bowl, use a hand mixture to whisk together mashed sweet potato, sugar, eggs and vanilla extract, until incorporated.
4. Whisk in evaporated milk until combined.
5. In a separate medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder and baking soda until combined.
6. Whisk wet ingredients into flour mixture until smooth. Pour batter into each muffin cup about ¾ of the way full.
7. In a small bowl, stir together graham cracker crumbs, melted butter and sugar. Distribute graham cracker crumble on top of each cup of muffin batter.
8. Bake 18-22 minutes, until the muffins are set.
9. Allow the sweet potato oatmeal muffins with graham cracker crumble to cool, then dig in!

Recipe Substitutions and Alterations

• Sweet potato: Try with pumpkin or butternut squash.
• Oats: Try with whole wheat flour or whole wheat pastry flour.
• Pie spice: Use a mixture of cinnamon, ginger, nutmeg and cloves.
• Evaporated milk: Try with milk (of choice).
• Graham crackers: Try with quick oats or rolled old-fashioned oats.
• Brown sugar: Try with maple syrup (for the topping, not the muffins).

Nutrition Considerations

• To make them gluten free: Be sure the oat flour or quick oats are certified gluten free. Be sure all other packaged ingredients are gluten free.
• To make them dairy free: Use dairy free milk, such as soy, almond or coconut milk.
• To make them vegan: Use plant-based milk, such as soy, almond or coconut milk. Try with an egg replacer or flax ‘egg’. Use coconut oil instead of butter.
• To make them nut free: This recipe is nut free! Be sure all packaged ingredients are nut free.

Fabulous sweet potato recipes:

• Sweet Potato Casserole
• Maple Cinnamon Mashed Sweet Potatoes
• Thai Sweet Potato Soup
• Sweet Potato Pie with Maple Whipped Cream
• Roasted Sweet Potato Wedges
• Maple Sweet Potato Soup

Print