Description
These Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter are a perfect fall treat combining moist pumpkin-flavored muffins with a creamy cream cheese center, topped with a sweet cinnamon streusel. Finished with a luscious cinnamon honey butter, they offer a delightful balance of spices and sweetness, perfect for breakfast or an afternoon snack.
Ingredients
Scale
Muffins
- 12 tablespoons (3/4 cup) salted butter, melted
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Streusel
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold salted butter, cubed
- 4 ounces cream cheese, cut into 16 cubes
Cinnamon Honey Butter
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Muffin Tins: Preheat your oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with paper liners to prevent sticking and facilitate easy removal.
- Make Muffin Batter: In a large mixing bowl, combine the melted butter, brown sugar, and vanilla extract. Beat in the eggs one at a time until fully incorporated. Add the pumpkin puree and milk, then beat the mixture until it’s smooth and creamy. Gradually add the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Mix on low speed just until all ingredients are combined and batter is smooth.
- Prepare Streusel Topping: In a separate medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers to rub the butter into the flour mixture until it forms a crumbly streusel texture.
- Assemble Muffins: Divide the batter evenly among the prepared muffin cups. Press one cube of cream cheese into the center of each muffin. Sprinkle the prepared streusel generously over the tops to cover the batter.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center (not into the cream cheese) comes out clean. Once baked, remove muffins from the oven and allow them to cool slightly.
- Make Cinnamon Honey Butter: While the muffins bake, combine the softened butter, honey, and ground cinnamon in a small bowl. Mix thoroughly until smooth and well combined.
- Serve: Enjoy the muffins warm or at room temperature, smeared generously with the cinnamon honey butter for an extra flavorful touch.
Notes
- To Make Gluten Free: Substitute the all-purpose flour with an equal amount of a gluten-free flour blend such as Cup4Cup for a gluten-free version.
- Storage: Store these muffins in an airtight container at room temperature; they will keep well for 3-4 days.
Nutrition
- Serving Size: 1 muffin with cinnamon honey butter
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
