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Sweet Potato Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Servings 72


  • 1 bag Pioneer® Sweet Potato Pancake Mix
  • 2 cups Brown sugar
  • 2 cups Flour
  • 2 cups Oats
  • 1 cup Walnuts, chopped
  • 1 lb. Butter, cold, diced
  • 2 qt. Milk
  • 8 Eggs, beaten
  • 2 cups Apricots, dried, diced small
  • 2 cups Pineapple, dried, diced small


  • Preheat oven to 350°F. Prepare crumble by combining brown sugar, flour, oats, walnuts, and butter in a food processer. Pulse until pieces of butter are about pea sized. Set aside in cooler.
  • In large bowl, combine milk and eggs with whisk. Add Pioneer® Sweet Potato Pancake Mix and whisk until lumps are no longer visible.
  • Gently fold in apricots and pineapple.
  • Spray muffin pans with baking spray and fill muffin pans ¾ way to top. Top each muffin with 1 tbsp. of crumble mixture.
  • Bake for 15 to 18 minutes, until golden brown and peaks have formed.