Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter
Say hello to fall in muffin form! These pumpkin coffee cake muffins are tender, perfectly spiced, and crowned with a buttery streusel crumble. Paired with a dollop of cinnamon honey butter, they’re the kind of treat that makes mornings worth waking up for.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
Ingredients
Muffins:
1½ cups canned pumpkin purée
2 large eggs
½ cup vegetable oil
⅔ cup brown sugar
1½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp ground ginger
½ tsp salt
Streusel Topping:
½ cup brown sugar
½ cup all-purpose flour
1 tsp ground cinnamon
4 tbsp cold butter, cubed
Cinnamon Honey Butter:
½ cup unsalted butter, softened
2 tbsp honey
½ tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk pumpkin, eggs, oil, and brown sugar until smooth.
In another bowl, combine flour, baking soda, baking powder, spices, and salt.
Mix dry ingredients into wet until just combined.
Divide batter into muffin cups, filling about ¾ full.
For the streusel, combine sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over each muffin.
Bake 18–22 minutes, or until a toothpick comes out clean. Cool slightly.
For cinnamon honey butter, mix softened butter with honey and cinnamon until fluffy.
Serve warm muffins with a smear of the cinnamon honey butter.
Nutrition
- Calories: 310
- Sugar: 20g
- Fat: 18g
- Carbohydrates: 34g
- Protein: 3g