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!
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!
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.