Description
These Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter are a perfect fall treat, combining moist pumpkin-spiced muffins with a creamy cream cheese center and a crunchy cinnamon streusel topping. Finished with a luscious cinnamon honey butter, they offer a delightful balance of flavors and textures, 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 and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with paper liners to prevent sticking.
- 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. Stir in the pumpkin puree and milk, mixing until the batter is smooth and creamy.
- Add Dry Ingredients: In the same bowl, add the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Mix on low speed just until all ingredients are combined and batter is smooth, careful not to overmix.
- Make Streusel Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and mix with your fingers until the mixture resembles coarse crumbs. Set aside.
- Assemble Muffins: Divide the pumpkin batter evenly among the muffin cups. Push one cube of cream cheese into the center of each muffin. Sprinkle the prepared streusel topping evenly over each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center (avoiding cream cheese) comes out clean and the muffins are golden on top.
- Prepare Cinnamon Honey Butter: While the muffins bake, mix together the room temperature butter, honey, and ground cinnamon in a small bowl until smooth and well combined.
- Serve: Allow muffins to cool slightly, then serve warm or at room temperature topped with a generous smear of cinnamon honey butter. Enjoy!
Notes
- If you prefer a stronger pumpkin flavor, use 1 ¼ cups pumpkin puree instead of 1 cup.
- You can substitute the milk with any plant-based milk for a dairy-free alternative.
- Make sure not to overmix the batter to keep the muffins tender and fluffy.
- For best texture, use cold butter when making the streusel topping.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 muffin with cinnamon honey butter
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
