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Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 89 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 muffins
  • Category: Breakfast, Brunch, Snack
  • Method: Baking
  • Cuisine: American

Description

Delight in these moist and flavorful Pumpkin Coffee Cake Muffins topped with a crunchy cinnamon streusel and filled with creamy cubes of cream cheese. Perfectly spiced with pumpkin pie seasoning and cinnamon, these muffins are complemented by a luscious cinnamon honey butter spread that adds a sweet and buttery finish. Ideal for a cozy autumn breakfast or brunch treat.

Ingredients

Scale

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

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons cold salted butter, cubed
  • 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line 16 muffin tins with paper liners to prevent sticking and ensure easy cleanup.
  2. 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 the mixture is smooth and fully incorporated. Add the pumpkin puree and milk, beating until creamy.
  3. Add Dry Ingredients: Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix the dry ingredients into the wet ingredients on low speed until just combined, taking care not to overmix the batter.
  4. Prepare Streusel: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers to rub it into the dry ingredients until a crumbly streusel forms.
  5. Assemble Muffins: Divide the batter evenly among the prepared muffin cups. Press one cube of cream cheese into the center of each muffin. Sprinkle the streusel topping evenly over all the muffins.
  6. Bake: Place the muffin tin in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the streusel is golden brown.
  7. Make Cinnamon Honey Butter: While the muffins bake, combine the room temperature butter, honey, and cinnamon in a small bowl. Mix until smooth and creamy.
  8. Serve: Allow muffins to cool slightly. Serve warm or at room temperature, generously spread with the cinnamon honey butter. Enjoy your delicious fall-inspired treat!

Notes

  • Use fresh pumpkin puree for the best flavor and moisture.
  • Ensure the butter for the streusel is cold to achieve a crumbly texture.
  • The cream cheese cubes add a surprise creamy center—don’t skip them!
  • You can store leftover cinnamon honey butter in the fridge and bring it to room temperature before serving.
  • Muffins can be kept in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 320
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.3g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

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