Recipe by Tieghan Gerhard, shared by My Saratoga Kitchen Table
Serves: 16
Ingredients
*Ingredients currently available at the farmers’ market
For the muffins:
- 12 Tablespoons (3/4 cup) salted butter, melted
- ¾ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs*
- 1 cup pumpkin puree*
- ¼ cup milk*
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
For the streusel:
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon cinnamon
- 6 Tablespoons cold salted butter, cubed
- 4 ounces cream cheese, cut into 16 cubes
Cinnamon honey butter:
- 4 Tablespoons salted butter, at room temperature
- 2 Tablespoons honey*
- ½ teaspoon ground cinnamon
Instructions
- For the muffins: Preheat oven to 350 degrees. Line 16 muffin tins with paper liners. 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 flour, baking powder, baking soda, cinnamon, and nutmeg. Mix on low speed until just combined, being sure the batter is completely mixed.
- 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 crumble forms.
- 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 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
- Serve warm or at room temperature smeared with cinnamon butter.
