Description
Delight in these moist and flavorful Pumpkin Coffee Cake Muffins topped with a crunchy cinnamon streusel and served with a luscious cinnamon honey butter. Perfect for fall breakfasts or cozy snack times, these muffins combine warm spices, creamy pumpkin, and a sweet cream cheese surprise in every bite.
Ingredients
Units
Scale
Muffins
- 12 tbsp salted butter, melted
- 3/4 cup packed brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 2 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
Streusel
- 3/4 cup all-purpose flour
- 1/2 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
- 1/2 tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line 16 muffin tins with paper liners to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl, combine melted butter, brown sugar, and vanilla extract. Beat in the eggs one at a time, blending each fully before adding the next. Stir in pumpkin puree and milk until the mixture is smooth and creamy.
- Add Dry Ingredients: Gradually add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt to the wet ingredients. Mix at low speed or gently fold until just combined—avoid overmixing to keep muffins tender.
- Prepare Streusel Topping: In a separate medium bowl, mix flour, brown sugar, and cinnamon. Use your fingers to work the cold cubed butter into the flour mixture until it forms coarse crumbs resembling wet sand.
- Fill Muffin Tins and Add Cream Cheese: Divide the muffin batter evenly among the prepared liners. Press one cube of cream cheese into the center of each muffin for a delicious surprise inside.
- Add Streusel: Evenly sprinkle the prepared streusel mixture over the tops of the muffins to create a crunchy, cinnamon-spiced topping.
- 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 comes out clean (except the cream cheese area).
- Make Cinnamon Honey Butter: While muffins bake, combine softened butter, honey, and ground cinnamon in a small bowl. Mix well until smooth and creamy.
- Serve: Allow muffins to cool slightly before serving warm or at room temperature. Spread with the cinnamon honey butter for an extra layer of flavor and enjoyment.
Notes
- Use canned pumpkin puree for consistent texture and flavor.
- Ensure cream cheese cubes are well chilled to prevent melting into the batter too quickly.
- Do not overmix the batter to maintain muffin tenderness.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
