Easy Greek Yogurt Pumpkin Muffins with Streusel Topping
These Greek yogurt pumpkin muffins are soft, moist, and topped with buttery cinnamon streusel. Two bowls, simple ingredients, and warm pumpkin spice in every bite. Perfect for fall mornings, lunchboxes, or an afternoon snack with coffee.
Ingredients
- 2 cups all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- 2½ tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup butter or ¼ cup butter + ¼ cup olive or avocado oil
- ¾ cup pumpkin purée not pumpkin pie filling
- 2 eggs
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
Streusel Topping:
- 5 tbsp butter
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- 1 tsp cinnamon
- pinch of salt
Instructions
Preheat the oven to 375°F. Line a muffin tin with liners or grease it with cooking spray.
In a medium bowl, add the flour, both sugars, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until well combined and set it aside.
Put ½ cup of butter in a large microwave-safe bowl. Microwave for 20 seconds and stir, then microwave 15–20 seconds more, until it's soft and mostly melted.
Add the pumpkin, eggs, Greek yogurt, and vanilla to the large bowl with the melted butter. Gently whisk until combined. (Some lumps are normal.)
Add the dry ingredients to the bowl of wet ingredients. Stir until just combined or until the flour disappears. Careful not to overmix. (Overmixing can cause tough and dense muffins.)
Make the streusel: In the same medium bowl (no need to wash it), microwave the 5 tbsp butter until melted, about 30 seconds. Add the flour, brown sugar, cinnamon, and salt, and mix with a fork until big, crumbly clumps form.
Fill each muffin cup almost full. Top each one with a generous spoonful of streusel and press it gently into the batter.
Bake 18–20 minutes, until a toothpick inserted in the center comes out clean. Start checking at 18 minutes.
Let the muffins cool in the pan for 5–10 minutes before removing them. (Pro tip: if you're using muffin liners, they're much easier to remove once muffins are completely cooled.)
Keep them in an airtight container at room temperature for up to 4 days, or in the fridge for a day or two longer. To freeze, wrap them individually and freeze for up to 3 months. Warm them in the microwave for 15–20 seconds.
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