Sweet Potato Muffins with Graham Cracker Crumble

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




  • 2 medium sweet potatoes
  • ⅓ cup brown sugar or granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup evaporated milk
  • ⅔ cup whole wheat pastry flour
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon coarse salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda

Graham Cracker Crumble:

  • 5 graham crackers, crushed
  • 2 tablespoons melted butter
  • 1 tablespoons brown sugar or granulated sugar


  1. Preheat oven to 400 degrees. Pierce sweet potatoes with a fork, then place on a baking sheet.
  2. Roast for 45-60 minutes, until fork tender. Allow sweet potatoes to cool, then remove skins. Place in a bowl and mash with a fork (should be 1 ¾ - 2 cups).
  3. Reduce oven temperature to 350 degrees. Line a 12-cup muffin tin with muffin liners and coat with cooking spray. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Bake 18-22 minutes, until cakes are set. Allow to cool before eating.


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