Description

These Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter are moist, flavorful, and perfect for fall mornings or a cozy snack. Featuring tender pumpkin-infused muffin batter topped with a buttery cinnamon streusel and a gooey cream cheese center, they are served warm with a sweet and spiced cinnamon honey butter. A delightful twist on classic coffee cake in muffin form, great for sharing or meal prep.

Ingredients

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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

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line 16 muffin tins with paper liners to prevent sticking and make cleanup easier.
Mix Wet Ingredients: In a large 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 continue beating until the batter is smooth and creamy.
Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined to prevent overmixing and keep the muffins tender.
Prepare Streusel: In a medium bowl, mix together the flour, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers to blend the butter into the dry mix until the mixture forms coarse crumbs.
Assemble Muffins: Divide the batter evenly among the prepared muffin tins. Press one cube of cream cheese into the center of each muffin, ensuring it is fully embedded. Evenly sprinkle the streusel topping over each muffin.
Bake: Place the muffin tin in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the muffin (avoiding the cream cheese) comes out clean.
Make Cinnamon Honey Butter: While the muffins bake, combine the softened butter, honey, and ground cinnamon in a small bowl. Mix well until smooth.
Serve: Allow muffins to cool slightly. Serve warm or at room temperature with the cinnamon honey butter spread on top for an extra indulgent flavor. Enjoy!

Notes

To Make Gluten Free: Substitute all-purpose flour with your favorite gluten-free flour blend such as Cup4Cup for equally delicious muffins.
Storage: Store muffins at room temperature in an airtight container; they will keep fresh for 3-4 days.
Cream Cheese Cubes: Ensure cream cheese cubes are cold to prevent them from melting too quickly into the batter, maintaining a creamy center.
Milk: You can substitute milk with a non-dairy alternative if desired, though it may slightly alter texture.

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 18g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg