Name: Healthier Cinnamon Sugar Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 1/2 cup (100 g) packed brown sugar; 1 tbsp (15 g) baking powder; 1 tsp (5 g) ground cinnamon; 1/2 tsp (2.5 g) salt; 2 large eggs, lightly beaten; 1 cup (240 g) Greek yogurt; 1 cup (240 g) unsweetened pumpkin puree; 2 tbsp (30 ml) oil (vegetable or coconut); 1/4 cup (60 ml) milk (any type); 2 tbsp (25 g) sugar or turbinado sugar; 1/4 tsp (1 g) ground cinnamon

Jump to Recipe

If fall had a flavour, it would be these Cinnamon Sugar Pumpkin Muffins. They’re soft, warmly spiced, and topped with a little crunch of cinnamon sugar magic. But here’s the best part? They’re secretly healthier—made with Greek yoghurt and just a touch of oil to keep things light without skimping on flavour.

Whether you need a quick breakfast, a lunchbox treat, or just something cozy to go with your coffee, these muffins fit the bill. This is fall baking at its easiest and most satisfying.

Why You’ll Love These Healthy Muffins

Nutrient-packed: Greek yogurt adds protein and keeps them moist.
Easy muffin recipe: One bowl for dry, one for wet. No mixer required.
Lower in fat: Only 2 tablespoons of oil!
Perfectly spiced: Just enough cinnamon to warm your soul.
Pumpkin lovers rejoice: A fall baking favorite without the sugar overload.

Ingredients

For the muffins:

2 cups (250 g) all-purpose flour
1/2 cup (100 g) packed brown sugar
1 tbsp (15 g) baking powder
1 tsp (5 g) ground cinnamon
1/2 tsp (2.5 g) salt
2 large eggs, lightly beaten
1 cup (240 g) Greek yogurt
1 cup (240 g) unsweetened pumpkin puree
2 tbsp (30 ml) oil (vegetable or coconut)
1/4 cup (60 ml) milk (any kind works)

For the topping:

2 tbsp (25 g) sugar or turbinado sugar
1/4 tsp (1 g) ground cinnamon

How to Make This Easy Muffin Recipe

Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners and spray with nonstick spray.
Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt.
Mix wet ingredients: In another bowl, combine Greek yogurt, pumpkin puree, oil, milk, and beaten eggs. Mix until smooth.
Combine: Pour wet mixture into the dry ingredients. Gently fold until no streaks of flour remain—don’t overmix!
Fill tins: Divide batter evenly among muffin cups (almost to the top).
Add topping: Mix sugar and cinnamon. Sprinkle generously over each muffin.
Bake: 20 minutes, or until a toothpick comes out clean.
Cool: Let sit in pan for 5 minutes, then transfer to a rack. Serve warm or room temp.

Fall Baking Tips for the Best Pumpkin Muffins

Don’t skip the spray! Even with liners, that Greek yogurt makes them sticky.
Use fresh baking powder for the best rise.
Make them dairy-free: Use coconut yogurt and almond milk.
Add-ins? Toss in chopped walnuts or mini chocolate chips for a twist.
Batch it up: These freeze like a dream—wrap individually and reheat when needed.

How These Pumpkin Muffins Became a Family Favourite

These muffins were born from a busy fall morning and a craving for something cozy that didn’t involve a sugar crash. My kids call them “pumpkin cupcakes,” and honestly, they kind of are—especially with that sparkly cinnamon sugar top.

I love how the Greek yogurt keeps them rich but balanced, and the fact that they come together in just 30 minutes means they’re a regular in our weekly rotation. They’re the kind of treat you can feel good about sharing—even if you decide to keep a few hidden just for yourself.

What to Serve with Cinnamon Sugar Pumpkin Muffins

Coffee or chai tea: For the ultimate fall vibe.
Apple slices and nut butter: A balanced snack plate.
Scrambled eggs or a protein shake: Make it a full breakfast.
Vanilla yogurt: Dip your muffin right in.

However you pair them, these muffins add a dose of comfort to any time of day.

How to Store and Freeze

Room temperature: Store in an airtight container for up to 3 days.
Fridge: Keeps fresh for up to 5 days (but let them come to room temp before eating).
Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or zap in the microwave for 20–30 seconds.

Perfect for grab-and-go mornings or last-minute snacks.

FAQs About Cinnamon Sugar Pumpkin Muffins

Can I use whole wheat flour?

Yes, substitute half the flour with whole wheat to keep them tender.

Can I skip the topping?

Sure, but that cinnamon sugar crunch is so worth it!

Are they sweet?

They’re lightly sweet—perfect for breakfast or a mid-day treat.

Can I make them vegan?

Yes, use flax eggs, non-dairy milk, and coconut yogurt.

Bake a Batch of Comfort with These Cinnamon Sugar Pumpkin Muffins

These Cinnamon Sugar Pumpkin Muffins check all the boxes: easy, healthy-ish, cozy, and kid-approved. They bring together the best of fall baking with a lighter twist, making them perfect for busy mornings or lazy weekend brunches.

Whether you’re team “pumpkin everything” or just looking for a foolproof, easy muffin recipe, this one belongs in your fall recipe rotation. Go ahead and whip up a batch—and maybe double it. These disappear fast!

Discover more delicious recipes by following me on Facebook and Pinterest.