Pumpkin Breakfast Muffins

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. Try my soft pumpkin muffins as well if you are a muffin fan! Enjoy! xo. Emma

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4.91 from 10 votes

Pumpkin Breakfast Muffins

Servings 12


  • 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.
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • I’ll have to try them and let you know what I think. These look incredible!!!

  • 5 stars
    These look tasty! Love the granola on top. I make pumpkin muffins for my kids all year round!

  • 5 stars
    Thank you for these ideas. the cheeseboard went down so well at a gathering, everyone was very impressed!

  • 5 stars
    These are crowd-pleasing, tasty breakfast muffins. I swapped out Cup4Cup for the flour to make them gluten-free, and didn’t have any granola so just sprinkled some oats on top before baking. The pumpkin and spice flavors are subtle, which I liked. Overall really moist and good!

    I can’t wait to try them with…

    This granola- http://www.thehomesteady.com/my-blog/2018/03/a-granola-recipe-for-people-who-hate-granola.html
    And homemade pumpkin puree- http://www.thehomesteady.com/my-blog/2013/09/make-your-own-pumpkin-puree.html

  • My wife just looked up baby food ideas the other day (our son is 11 months old) and said apparently muffins are great for little kiddos. This recipe is officially on the list for this weekend! Thanks for sharing!

  • YUM. These look incredible. I’ll have to try them and let you know what I think. I’ve been looking for a good fall breakfast muffin recipe for awhile, but I always feel so guilty cuz it’s like I’m just eating cake for breakfast haha. These definitely look like they have breakfast-appropriate ingredients 😉 Thank you!

    Here for the food.

  • 5 stars
    These look tasty! Love the granola on top. I make pumpkin muffins for my kids all year round! My trick is a box of betty crocker carrot cake (or spice cake works too, I prefer the carrot cake flavor though) and a can of pumpkin! Mix together and bake as per box directions! I am going to try adding the granola on them this week though!

  • 5 stars
    Lots of treats fall outside my definition of pastry as I wouldn’t consider a cake a pastry.

  • Pastries are made with a pastry dough and don’t use all purpose flour. This is because they are usually have a flaky quality to them. For example buttertarts are a pastry, or croissants. Muffins are baked goods. Though delicious not flaky.

  • A pastry is anything made with pastry. Muffins and similar cakey-items fall under cake.

  • This made me realize I have a very loose definition of pastry. I would’ve said pretty much all the things they sell at a bakery – croissant, muffin, scone, donuts, etc etc etc. But apparently that isn’t right!

  • All the pumpkin recipes I’ve been seeing lately makes me so happy that it’s fall! Pumpkin spice everything please! 🙂 ❤️

    Charmaine Ng | Architecture & Lifestyle Blog

  • I’m going with this is a fruit. 😉

    I’ve always considered danish, cinnamon rolls, etc. pastries. I feel like muffins just have their own category.

  • Hmm… I see pastries as being more flakey, like a croissant or Danish pastry… so I wouldn’t class a muffin as one. But either way, these muffins look SO GOOD. 🙂

    – Mike

  • I consider pastries to be butter based and flaky: streudel, danish, baklava, tarts, pies, croissants.

    Lots of treats fall outside my definition of pastry as I wouldn’t consider a cake a pastry.

    • I completely agree with Ella on what type of things are pastries. Muffins are considered a quick bread, like banana or zucchini bread, baking powder biscuits, and scones.

    • 4 stars
      Very tasty, moist and not too sweet. But messy because the granola all falls off. For a the second batch I pressed 4-5 pecan halves onto the top before baking. I suggest a recipe correction; to one half tsp Baking POWDER and one fourth tsp Baking SODA. I could really taste the soda.

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