Description
These Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter are moist, flavorful, and perfectly spiced, making them an ideal fall treat. Filled with creamy chunks of cream cheese and topped with a buttery cinnamon streusel, they are delicious served warm with a spread of sweet and fragrant cinnamon honey butter.
Ingredients
Scale
Muffin Batter
- 12 tbsp salted butter, melted
- ¾ cup packed brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- ¼ cup milk
- 2 ½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp kosher salt
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- 1 tsp cinnamon
- 6 tbsp cold salted butter, cubed
- 4 oz cream cheese, cut into 16 cubes
Cinnamon Honey Butter
- 4 tbsp salted butter, at room temperature
- 2 tbsp honey
- ½ tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 350°F (175°C). Line 16 muffin tins with paper liners to ensure easy removal and cleanup.
- Mix Batter Base: In a large bowl, combine the melted butter, brown sugar, and vanilla extract. Beat in the eggs one at a time until fully incorporated, creating a smooth and creamy mixture.
- Add Pumpkin and Milk: Stir in the pumpkin puree and milk, beating until the batter is smooth and creamy, ensuring even moisture and rich pumpkin flavor throughout.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until combined for a tender crumb.
- Prepare Streusel Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Use your fingers to rub the cold cubed butter into the flour mixture until it forms crumbly streusel.
- Assemble Muffins: Divide the muffin batter evenly among the prepared muffin cups. Gently press one cube of cream cheese into the center of each muffin. Evenly sprinkle the streusel topping over the batter to add a crunchy, sweet finish.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
- Make Cinnamon Honey Butter: While the muffins bake, combine the softened butter, honey, and ground cinnamon in a small bowl, mixing until smooth and well blended.
- Serve: Once baked, allow the muffins to cool slightly. Serve warm or at room temperature, smeared generously with the cinnamon honey butter for a delicious and comforting treat.
Notes
- Use fresh pumpkin puree for the best flavor; canned pumpkin works well too.
- Ensure the butter for streusel is cold for the best crumbly texture.
- These muffins freeze well; store in an airtight container in the freezer and thaw before serving.
- The cream cheese cubes add a wonderful creamy center but can be omitted for a dairy-free version.
- Adjust sweetness by using less brown sugar in the batter or streusel, according to taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
