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Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter

Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter
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Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter are moist, tender fall treats bursting with warm spices and rich pumpkin flavor. Paired with a luscious cinnamon honey butter, these easy-to-make muffins are perfect for breakfast, brunch, or an afternoon snack, offering a cozy and festive autumn experience.

Ingredients

Scale

Muffin Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 3/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp warm spices (such as ground ginger, nutmeg, or cloves)
  • 2 large eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 1/3 cup vegetable oil (or melted butter/coconut oil for variation)
  • 1 tsp vanilla extract

Cinnamon Honey Butter

  • 1/2 cup (1 stick) unsalted butter, softened (or dairy-free margarine for vegan/dairy-free)
  • 2 tbsp honey (or maple syrup for vegan)
  • 1/2 tsp ground cinnamon

Optional Toppings and Mix-ins

  • Chopped pecans or walnuts
  • Mini chocolate chips
  • Dried cranberries
  • Crumb topping (optional)

Instructions

  1. Prepare the Cinnamon Honey Butter: Start by softening the butter, then mix it thoroughly with honey and ground cinnamon until smooth and creamy. Set aside to allow flavors to meld while preparing the muffins.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and other warm spices to form a flavorful dry base.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with pumpkin puree, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
  4. Bring Wet and Dry Ingredients Together: Pour the wet mixture into the dry ingredients and stir gently just until no streaks of flour remain. Avoid overmixing to keep the muffins tender.
  5. Fill Muffin Cups and Add Topping: Spoon the batter into a lined or greased muffin tin, filling each cup about two-thirds full. Optionally, sprinkle with crumb topping or add chopped nuts.
  6. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
  7. Serve with Cinnamon Honey Butter: Allow muffins to cool slightly, then spread the cinnamon honey butter on top while warm for an indulgent, cozy treat.

Notes

  • Use fresh spices for the best aroma and flavor.
  • Do not overmix the batter to keep muffins light and tender.
  • Use room temperature eggs and butter for better blending.
  • Check baking a few minutes before time as ovens vary.
  • Slightly warm cinnamon honey butter before spreading to help it melt perfectly.

Nutrition

Keywords: pumpkin muffins, cinnamon honey butter, autumn recipe, fall baking, pumpkin coffee cake muffins, breakfast muffins, gluten-free muffins, seasonal treat

Find it online: https://tastebudtrek.com/pumpkin-coffee-cake-muffins-with-cinnamon-honey-butter/