The other day, Trey asked me if muffins count as a pastry. I said yes, but then I started to second guess myself. Maybe not? I’d love to hear in the comments what you think the official definition of a pastry is. (Don’t Google it before, just say what you think. I’m curious!) Whatever category these Pumpkin Breakfast Muffins fall into, I am a fan of that category. Ha!
These muffins are soft, almost spring-y on the inside (the crumb) but then the tops get dusted with a handful of granola before baking, so they pack a sweet crunch. And although I would still consider these treats, they are also packed with some very breakfast-appropriate ingredients like greek yogurt, granola, and pumpkin. Although I think you can have pumpkin at any meal you like this time of year.
You can bake these in a liner so they are easy to grab and take with you (also this makes them feel very coffee shop to me) or you can butter your muffin pan before baking and get a slightly crisper edge on your muffins. Either way, they are delicious, plus super easy to bake.
Bonus points because baking these makes your whole kitchen smell like a pumpkin spice candle. Enjoy! xo. Emma
Pumpkin Breakfast Muffins
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- approx. 1 cup granola for the tops
- In a large mixing bowl, stir together the sugars and pumpkin. Then stir in the yogurt, eggs, and vanilla extract until just combined.
- Add the flour, baking soda, baking powder, salt, and cinnamon to the bowl. Stir together until everything is well combined.
- Fill each lined or buttered muffin cup 2/3 with the batter. Top with granola. Bake at 350°F for 20-22 minutes, until a toothpick inserted in the center comes out clean.