Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter

1. Heat the oven to 350°F and line 16 muffin cups with paper liners. 2. In a large bowl, combine the melted butter, 3/4 cup brown sugar, and vanilla. Beat in the eggs individually, then mix in the pumpkin puree and milk until smooth. 3. Add 2 1/2 cups flour, baking powder, baking soda, 1 teaspoon cinnamon, pumpkin pie spice, and salt. Mix on low speed just until the batter is evenly combined. 4. For the streusel, stir together 3/4 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon in a separate bowl. Work in the cold cubed butter with your fingertips until crumbly. 5. Divide the batter evenly among the lined muffin cups. Press one cream cheese cube into each muffin and sprinkle the streusel evenly over the tops. 6. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean. 7. While the muffins bake, stir the room-temperature butter, honey, and 1/2 teaspoon ground cinnamon together in a small bowl. 8. Serve the muffins warm or at room temperature with the cinnamon honey butter.