Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter
Moist pumpkin muffins stuffed with cream cheese, topped with crumbly streusel, and served warm. Perfect for all of the autumn weekends ahead, and best eaten just out of the oven with a generous smear of cinnamon honey butter. So GOOD!
Calories: 1350kcal
Ingredients
- 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
- 1. Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.2. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk, beat until smooth and creamy. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.3. To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.4. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon. 6. Serve the muffins warm or at room temperature smeared with cinnamon butter. Enjoy!
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: these muffins keep well for 3-4 days at room temperature.
Nutrition
Calories: 1350kcal