Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter.
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  • 12 tablespoons (3/4 cup) salted butter, melted
  • 13/4 cup packed brown sugar
  • 12 teaspoons vanilla extract
  • 12 eggs
  • 11 cup pumpkin puree
  • 11/4 cup milk
  • 12 1/2 cups all-purpose flour
  • 12 teaspoons baking powder
  • 11/2 teaspoon baking soda
  • 11 teaspoon cinnamon
  • 11 teaspoon pumpkin pie spice
  • 13/4 cup all-purpose flour
  • 11/2 cup packed brown sugar
  • 11 teaspoon cinnamon
  • 16 tablespoons cold salted butter, cubed
  • 14 ounces cream cheese, cut into 16 cubes
  • 14 tablespoons salted butter, at room temperature
  • 12 tablespoons honey
  • 11/2 teaspoon ground cinnamon1. Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.2. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk, beat until smooth and creamy. Add the flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. Mix on low-speed until just combined, being sure the batter is completely mixed.3. To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.4. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.  5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon. 
  • 6. Serve the muffins warm or at room temperature smeared with cinnamon butter. Enjoy! 



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