Sweet Potato Oatmeal Muffins with Graham Cracker Crumble

Lightly sweetened sweet potato pie muffins topped with graham cracker crumble.




  • 2 cups mashed sweet potato (from 2 medium sweet potatoes, roasted, skins removed)
  • ⅓ cup brown sugar or granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup evaporated milk
  • ¾ cup oat flour or quick oats
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon coarse salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda

Graham Cracker Crumble:

  • 5 graham crackers, crushed (about ¾ cup crushed)
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar or granulated sugar


  1. Preheat the oven temperature to 350 degrees. Line a 12-cup muffin tin with muffin liners and coat with cooking spray. Set aside.
  2. In a medium bowl, use a hand mixture to whisk together mashed sweet potato, sugar, eggs and vanilla extract, until incorporated. Whisk in evaporated milk until combined.
  3. In a separate medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder and baking soda until combined. Whisk wet ingredients into flour mixture until smooth. Pour batter into each muffin cup about ¾ of the way full.
  4. 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.
  5. Bake 18-22 minutes, until cakes are set. Allow to cool before eating.


Cooking Tip: To roast the sweet potatoes, wash the sweet potatoes, use a fork to poke them each several times and wrap in foil. Roast about 1 hour at 400 degrees or until fork tender. You can also use frozen diced sweet potatoes and steam them according to package directions.

Storage Tip: Store in an airtight container in the refrigerator for up to 3 days.


Keywords: easy, sugar, stevia, healthy, pumpkin pie spice, comfort food, seasonal