“I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Hey guys, 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.
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 SPLENDA® Naturals 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?
- 2 medium sweet potatoes
- ⅓ cup stevia/sugar blend
- 2 large eggs
- 1 tsp. pure vanilla extract
- ¾ cup evaporated milk
- ⅔ cup whole wheat pastry flour
- 2 tsp. pumpkin pie spice
- ¼ tsp. coarse salt
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- 5 graham crackers, crushed
- 2 Tbsp. melted butter
- 1 Tbsp. stevia/sugar blend
- 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, stevia/sugar blend, 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 stevia/sugar blend. 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.
- Store in an airtight container in the refrigerator.