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Delightful Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter

Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans optional
  • 1/2 cup unsalted butter for butter
  • 1/4 cup honey
  • 1 teaspoon cinnamon for butter

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  5. If using, fold in the chopped pecans gently into the batter.
  6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  9. While the muffins cool, prepare the cinnamon honey butter by creaming together unsalted butter, honey, and cinnamon until smooth and fluffy.
  10. Serve the muffins slightly warm with a generous dollop of cinnamon honey butter on top.