Description
Moist pumpkin muffins stuffed with cream cheese, topped with crumbly streusel, and served warm. Perfect for all of the autumn weekends ahead, and best eaten just out of the oven with a generous smear of cinnamon honey butter.
Ingredients
Muffins:
- 12 tbsp melted salted butter
- ¾ cup packed brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- ¼ cup milk
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp kosher salt
Streusel:
- ¾ cup all-purpose flour
- ½ 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
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.
- Mix together the butter, brown sugar, and vanilla. Add eggs one at a time, then pumpkin and milk. Mix in flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- For the streusel, combine flour, brown sugar, and cinnamon. Add butter and mix until crumbly.
- Divide the batter into muffin pans, push cream cheese cubes into each, sprinkle streusel on top, and bake for 25-30 minutes.
- Make the cinnamon butter by combining butter, honey, and cinnamon.
- Serve muffins warm or at room temperature with cinnamon butter. Enjoy!
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
