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Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter combine the warm flavors of fall spices, creamy pumpkin, and a sweet cinnamon streusel topping. Each muffin is filled with a surprise cream cheese center and topped with a crumbly streusel, making them perfect for breakfast or an afternoon snack. Served with a luscious cinnamon honey butter, these muffins offer a comforting and flavorful treat in every bite.

Ingredients

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 Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons cold salted butter, cubed

Filling

  • 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

  1. Preheat and prepare muffin tins: Preheat the oven to 350°F (175°C). Line 16 muffin tins with paper liners to ensure the muffins don’t stick and bake evenly.
  2. Make the muffin batter: 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 beat until the mixture is smooth and creamy. Gradually add the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt, mixing on low speed just until combined to avoid overmixing.
  3. Prepare the streusel topping: In a medium bowl, mix together 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.
  4. Assemble the muffins: Divide the batter evenly among the prepared muffin tins. Press one cube of cream cheese into the center of each muffin. Sprinkle the streusel topping evenly over each muffin.
  5. Bake the muffins: Place the muffin tray 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 tops are golden brown.
  6. Make cinnamon honey butter: While muffins bake, combine the room temperature butter, honey, and ground cinnamon in a small bowl. Mix until smooth and spreadable.
  7. Serve: Allow muffins to cool slightly. Serve warm or at room temperature, spread with the cinnamon honey butter for a delicious finishing touch.

Notes

  • For best results, use room temperature eggs and ingredients to ensure smooth batter.
  • Do not overmix the batter as this can make the muffins dense.
  • To make cream cheese less runny, chill before cutting into cubes.
  • Store leftover muffins in an airtight container for up to 3 days at room temperature or refrigerate up to a week.
  • These muffins can be frozen for up to 3 months; thaw before serving.
  • Use pumpkin puree, not pumpkin pie filling, to control sugar and spice levels.

Find it online: https://evelynscooking.com/pumpkin-coffee-cake-muffins-with-cinnamon-honey-butter-recipe/