WARNING: these muffins contain far too much butter! and by far too much... I mean the perfect amount. they are SO good, but they are definitely an indulgent treat. they are perfect for breakfast and for dessert.
these babies are a combination of moist, fluffy pumpkin muffins and crumbly, delicious coffee cake served with the most wonderful honey butter. you can drizzle the honey butter over the tops of the muffins, allowing it to seep into the coffee cake crumble OR you can spread it on when you are ready to eat!
bon COOK products used: FLEXIPAN straight muffin tray  and perforated baking sheet
slightly adapted from Half Baked Harvest. find the original recipe here.
pumpkin coffee cake muffins with honey butter
yields: 12 large muffins prep time: 15 minutes bake time: 25-30 minutes
12 Tbsp. [1 ½ sticks] salted butter, melted
¾ cup brown sugar
2 tsp. vanilla extract
2 large eggs
1 cup pumpkin puree
¼ cup vanilla almond milk
2 ½ cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
1 tsp. pumpkin spice
4 oz. cream cheese, cold and cubed
¾ cup all-purpose flour
½ cup brown sugar
1 tsp. cinnamon
6 Tbsp. salted butter, cold and cubed
1 tsp. flake salt
4 Tbsp. salted butter, room temperature
2 Tbsp. honey
1 Tbsp. brown sugar
Preheat the oven to 350° and place the FLEXIPAN muffin tray on top of a perforated baking sheet.
*if you don’t have bon COOK products, prepare a muffin tray with liners
In the bottom of a stand mixer, beat together the butter, brown sugar and vanilla.
Add in the eggs, one a time. Beat in the pumpkin puree and almond milk.
Beat the dry ingredients [flour, baking powder, soda, cinnamon and pumpkin spice] into the wet, until fully incorporated.
Evenly distribute the batter among the 12 muffin cavities.
Press a cube of cream cheese into the center of each cavity of muffin batter.
In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt.
Add the cubed butter and use your fingers to mix it into the flour mixture until a crumble forms.
Evenly sprinkle the streusel onto the tops of each of the muffins.
Bake the muffins for 25-30 minutes, or until a toothpick comes out clean.
Meanwhile, combine the butter, honey and brown sugar in a small bowl.
Pour the butter over the tops of the muffins once they have been removed from the oven.