Pumpkin Coffee Cake Muffins
- 12 Tbsp (3/4 cup) salted butter, melted
- ¾ cup packed Brown Sugar
- 2 tsp Pure Vanilla Extract
- 2 eggs, room temp
- 1 cup Pumpkin Puree
- ¼ cup Milk
- 2-1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- ½ tsp Sea Salt
- ¾ cup All- Purpose Flour
- ½ cup packed Brown Sugar
- 1 tsp Cinnamon
- 6 Tbsp cold salted Butter, cubed
- 4 ounces Cream Cheese, cut into 16 cubes
CINNAMON HONEY BUTTER
- 8 Tbsp salted Butter, at room temperature
- 4 Tbsp FRENCH PANTRY Lavender Honey
- 1 tsp ground Cinnamon
Preheat oven to 350°F and place the Straight Muffin Tray on a Medium or Large Perforated Baking Sheet and set aside. This recipe makes 15 muffins.
In the Stainless Mixing Bowl, using a hand mixer (or can use your stand mixer), cream together the butter, brown sugar and vanilla until smooth and fluffy.
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, pumpkin pie spice, and salt. Mix on low speed until just combined, being sure the batter is completely mixed.
To make the streusel, in a Stainless Mixing Bowl, combine flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.
Divide the batter among the wells. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven to bake 25 minutes or until a toothpick inserted into the center comes out clean. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
Serve the muffins warm smeared with cinnamon butter!
bon TIP: Put the leftover batter in the Mini Cake Mold or Small Heart Mold!