Description
These Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter are moist, flavorful, and perfectly spiced for autumn mornings or cozy gatherings. Each muffin features a delicious pumpkin batter studded with cream cheese cubes and topped with a crunchy cinnamon streusel, served alongside a sweet and creamy cinnamon honey butter that elevates every bite.
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 Oven and Prepare Muffin Tin: Preheat your oven to 350 degrees F. Line 16 muffin tins with paper liners to ensure easy removal and cleanup.
- Make Muffin Batter: In a large bowl, combine the melted butter, brown sugar, and vanilla extract, stirring until smooth. Add eggs one at a time, mixing fully after each addition. Stir in the pumpkin puree and milk until the mixture is smooth and creamy. Gradually add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Mix on low speed just until everything is incorporated to avoid overmixing.
- Prepare Streusel Topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers to rub the butter into the flour mixture until crumbly pieces form, creating the streusel.
- Assemble Muffins: Divide the batter evenly among the 16 prepared muffin cups. Carefully press one cube of cream cheese into the center of each muffin. Evenly sprinkle the streusel topping over each cup ensuring good coverage.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This confirms the muffins are fully baked.
- Prepare Cinnamon Honey Butter: While the muffins bake, combine the room temperature butter, honey, and ground cinnamon in a small bowl. Mix until smooth and creamy for a delicious spread.
- Serve: Allow the muffins to cool slightly, then serve warm or at room temperature with a generous smear of the cinnamon honey butter for a delightful flavor combination. Enjoy!
Notes
- Use full-fat pumpkin puree (not pumpkin pie filling) for best flavor and texture.
- Ensure butter for streusel is cold to achieve a crumbly topping.
- Press cream cheese cubes gently into batter to avoid having them fall out when baking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
