Description
These Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter are moist, flavorful, and perfectly spiced treats for fall or anytime. Each muffin is filled with a surprise cube of cream cheese for a creamy center, topped with a crunchy cinnamon streusel, and served with a sweet and buttery cinnamon honey spread for an irresistible breakfast or 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 Pan: Preheat your oven to 350°F (175°C). Line 16 muffin tins with paper liners to prevent sticking and for easy removal.
- 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. Add the pumpkin puree and milk, then beat the mixture until it is smooth and creamy.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt to the wet ingredients. Mix on low speed just until everything is combined, careful not to overmix to keep muffins tender.
- Prepare Streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers to rub the butter into the flour mixture until a crumbly texture forms.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups. Press one cube of cream cheese into the center of each muffin. Evenly sprinkle the streusel topping over each muffin to cover the batter.
- Bake Muffins: Place the muffin tin 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, the muffins are ready.
- Make Cinnamon Honey Butter: While the muffins bake, combine the room temperature butter, honey, and ground cinnamon in a small bowl and mix until smooth and creamy.
- Serve: Allow muffins to cool slightly if desired, then serve warm or at room temperature with a generous smear of cinnamon honey butter on top. Enjoy!
Notes
- You can substitute pumpkin puree with canned pumpkin if fresh is unavailable.
- Ensure the cream cheese cubes are well chilled before adding to the batter for better melting control during baking.
- The cinnamon honey butter can be prepared ahead of time and stored in the fridge; bring to room temperature before serving.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a dairy-free version, substitute butter and cream cheese with your preferred plant-based alternatives.
Nutrition
- Serving Size: 1 muffin with cinnamon honey butter
- Calories: 290
- Sugar: 14g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
