Preheat oven to 375F°. Prepare a muffin pan with liners or baking spray. In a large bowl or stand mixer, cream butter and sugars. Add eggs. Carefully add yogurt, pumpkin and molasses to the bowl. A trick for the molasses, spray your spoon with baking spray prior to scooping and pouring. It will help keep the molasses from sticking and should slide right out and into the mixing bowl. Mix well, scrape the sides of your bowl.
Begin gradually adding in all of your dry ingredients: flour, baking soda, baking powder, salt and all of the spices. Mix just until combined. Using a large cookie scoop, divide batter between muffin cups. I stuck to just one large scoop per regular muffin cup and divided the remaining bits of batter between mini muffin cups. If you don't have cookie or batter scoops, next chance you get - buy some, but until then know that you want your liners to be filled roughly two thirds full.
In a small bowl, sift together flour, sugar and cinnamon. Add butter - not straight from the fridge and not room temp. You want the butter to be workable without being mushy. Work the ingredients together with a pastry cutter, forks or knives until you have a crumbly mixture. Spoon topping over each muffin batter.
Bake muffins for at 375F° for 20-25 minutes. Begin checking around 15-17 minutes for doneness. Mini muffins should be done around the 14 or 15 minute mark but you can begin checking a few minutes prior to then. They are done when a toothpick inserted comes out clean or with only a few crumbs clinging on.
Store in an airtight container for up to several days or wrap tightly and freeze for up to several months.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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