Description
These Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter are a delightful autumn treat that combines moist pumpkin-spiced muffins with a creamy, sweet cinnamon butter topping. Filled with cream cheese centers and topped with a crunchy cinnamon streusel, they are perfect for breakfast or a cozy snack.
Ingredients
Scale
Muffins
- 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 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp kosher salt
Streusel
- 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 Muffin Cups: Preheat your oven to 350 degrees F (175 degrees C). Line 16 muffin tins with paper liners to ensure easy removal and clean-up.
- Make Muffin Batter: In a large bowl, combine melted butter, brown sugar, and vanilla extract. Beat in the eggs one at a time until fully incorporated. Mix in the pumpkin puree and milk until the batter 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 all ingredients are combined, being careful not to overmix.
- Prepare Streusel Topping: In a medium bowl, mix together flour, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers to incorporate it into the dry ingredients until a crumbly texture forms.
- Assemble Muffins: Divide the muffin batter evenly among the prepared muffin cups. Press one cube of cream cheese into the center of each muffin cup. Sprinkle the streusel topping evenly over all the muffins.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean (avoiding the cream cheese), they are done.
- Make Cinnamon Honey Butter: While muffins bake, combine room temperature salted butter, honey, and ground cinnamon in a small bowl. Stir until smooth and fully blended.
- Serve: Allow muffins to cool slightly. Serve warm or at room temperature with a generous smear of the cinnamon honey butter. Enjoy this delightful fall-inspired treat!
Notes
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if needed.
- Ensure butter for streusel is cold to create the perfect crumbly topping.
- Muffins can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- These muffins freeze well; freeze individually wrapped and thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 290 kcal
- Sugar: 16 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
