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Pumpkin Coffee Cake Muffins With Cinnamon Honey Butter #desserts #cakerecipe #chocolate #fingerfood #easy

Inviting in the end of the week with these (superior to the bread shop) Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter. Sodden pumpkin biscuits loaded down with cream cheddar, bested with brittle streusel, and served warm. Ideal for the majority of the fall ends of the week ahead, and best eaten simply out of the stove with a liberal smear of cinnamon nectar margarine. So GOOD!

Throughout the entire month I've been concentrating on September apple plans, however with October first only a few days away, I split and chose to share my first pumpkin formula of the period.

Some portion of me needed to hold up until it was authoritatively October to share these biscuits, however the other piece of me just couldn't pause. At last, I assumed that the majority of you would most likely like to have this formula as soon as possible, so today we're talking pumpkin espresso cake biscuits (with cinnamon nectar margarine!!) and I'm quite amped up for it.

This fall will all change. Since I am particularly in a pumpkin perspective, and all I need to do is prepare with pumpkin and pumpkin flavor.
Pumpkin Coffee Cake Muffins With Cinnamon Honey Butter #desserts #cakerecipe #chocolate #fingerfood #easy
Also try our recipe Sugar-Free Keto Coffee Ice Cream #desserts #cakerecipe #chocolate #fingerfood #easy


  • 12 tablespoons (3/4 cup) salted butter, melted
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons cold salted butter, cubed
  • 4 ounces cream cheese, cut into 16 cubes
  • 4 tablespoons salted butter, at room temperature
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon


  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, and pumpkin pie spice. 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! 

Read more our recipe Healthy Greek Yogurt Chocolate Fudge Pops #desserts #cakerecipe #chocolate #fingerfood #easy

Source : bit.ly/2KSFleS

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