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Fall Pumpkin Coffee Cake Muffins

Course Dessert
Keyword coffee cake muffin, fall dessert, muffin, pumkin muffin, pumpkin, pumpkin dessert
Prep Time 20 minutes
Total Time 45 minutes
Servings 16 Muffins
Author Laura

Ingredients

Muffins

  • 12 tbsp unsalted 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
  • 1/4 cup semi sweet chocolate chips (optional)

Streusel

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp cinnamon
  • 6 tbsp unsalted butter (cold and cubed)

Cinnamon Honey Butter (Optional)

  • 4 tbsp unsalted butter (at room temperature)
  • 2 tbsp honey
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the over to 350 degrees. Line 16 muffin tins with paper liners.

  2. In a large mixer bowl, combine the butter, brown sugar and vanilla. Mix until combined. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk and beat until creamy. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix on low speed until just combined. Optional: stir in chocolate chips.

  3. To Make the Streusel: In a medium bowl combine the flour, brown sugar and cinnamon. Stir until combined. Add the butter and using a fork, mash the butter into the flour until a crumble forms.

  4. Divide the batter among the prepare muffin pan. Evenly sprinkle the streusel over the batter. Transfer to the over to bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

  5. Meanwhile, make the cinnamon honey butter. In a small bowl, combine the butter, honey and cinnamon.

  6. Serve the muffins warm or at room temperature smeared with a touch of the cinnamon honey butter. Enjoy the taste of fall!