Description
These Healthier Cinnamon Sugar Pumpkin Muffins are soft, fluffy, and warmly spiced, with a crunchy cinnamon-sugar topping. Made with Greek yogurt and just a touch of oil, they’re lightened-up yet full of cozy fall flavor. Perfect for breakfast, snacks, or a sweet treat with coffee.
Ingredients
Muffins:
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2 cups (250 g) all-purpose flour
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1/2 cup (100 g) packed brown sugar
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1 tbsp (15 g) baking powder
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1 tsp (5 g) ground cinnamon
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1/2 tsp (2.5 g) salt
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2 large eggs, lightly beaten
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1 cup (240 g) Greek yogurt
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1 cup (240 g) unsweetened pumpkin puree
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2 tbsp (30 ml) oil (vegetable or coconut)
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1/4 cup (60 ml) milk (any type)
Topping:
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2 tbsp (25 g) sugar or turbinado sugar
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1/4 tsp (1 g) ground cinnamon
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners and lightly spray with nonstick spray.
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In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt.
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In a separate bowl, mix Greek yogurt, pumpkin puree, oil, milk, and eggs until smooth.
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Fold wet ingredients into dry ingredients until just combined. Do not overmix.
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Divide batter evenly among muffin cups, filling nearly to the top.
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Mix sugar and cinnamon for topping, then sprinkle over muffins.
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Bake for 20 minutes, or until a toothpick inserted comes out clean.
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Cool 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Use fresh baking powder for the best rise.
Greek yogurt makes muffins stickier—don’t skip spraying liners.
Can substitute half the flour with whole wheat.
Add walnuts, pecans, or mini chocolate chips for variety.
Freeze individually for quick snacks or breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American