Hey guys, are you ready for fall? And these sweet potato muffins with graham cracker crumble?
Are you ready for fall?
We are in that in-between stage right now where it’s no longer summer but it’s not full-blown fall. I am sad to leave summer behind, but I am super excited about fall because I love sweater weather, knee-high boots and fall holidays.
I also love fall food: butternut squash, pumpkin, sweet potatoes, Brussels sprouts, and the list goes on. These are the days I dream of roasty toasty butternut squash or pumpkin hash with crispy Brussels sprouts with a perfectly cooked over-easy egg on top.
So many fall food combos, so little time.
I also have this mini obsession with muffins (have you noticed?) and thought it would be fun to have a muffin recipe with sweet potatoes since (I’m hoping) my garden will be producing a bunch here real soon.
This thought led me to the idea of a sweet potato pie muffin and I’m not mad about it.
Let’s make Sweet Potato Muffins with Graham Cracker Crumble
The cake is impossibly moist and tender and the topping is made with graham crackers and butter (pretty much eat-by-the-spoonful, for real).
Both the muffins and crumble are made sweet with a sugar/stevia blend because it provides no-bitter sweetness with 2 natural ingredients (stevia and sugar), and with half the calories of regular sugar.
And you seriously can’t even tell the difference, and I can feel great about baking (and eating!) desserts without sacrificing flavor.
I’ve been looking for a sweetener like this forever, and it’s finally here, you guys.
Did I mention how impossibly delicious these muffins are and how much I love fall?
Sweet Potato Muffins with Graham Cracker Crumble
Lightly sweetened sweet potato pie muffins topped with graham cracker crumble.
- Prep Time: 15-20 mins
- Cook Time: 18-22 mins
- Total Time: 33-42 mins
- Yield: Makes 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 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
- Preheat oven to 400 degrees. Pierce sweet potatoes with a fork, then place on a baking sheet.
- 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).
- Reduce oven temperature to 350 degrees. Line a 12-cup muffin tin with muffin liners and coat with cooking spray. Set aside.
- 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.
- 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.
- 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.
- 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.
- Serving Size: 1 muffin
- Calories: 124
- Sugar: 9g
- Sodium: 116mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 38mg
Keywords: easy, sugar, stevia, healthy, pumpkin pie spice, comfort food, seasonal