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Pumpkin Coffee Cake Muffins With Cinnamon Honey Butter

Prep
Cook
Serves 16people
Ingredients
12
tbsp (3/4 cup) salted butter, melted
3/4
cup packed brown sugar
2
tsp vanilla extract
2
eggs
1
cup pumpkin puree
1/4
cup milk
2 1/2
cups all-purpose flour
2
tsp baking powder
1/2
tsp baking soda
1
tsp cinnamon
1
tsp pumpkin pie spice
1/2
tsp kosher salt
Streusel:
3/4
cup all-purpose flour
1/2
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
1/2
tsp ground cinnamon
Directions
1.
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, pumpkin pie spice, and salt. 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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