CINNAMON HONEY BUTTER

DRY INGREDIENTS

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice

WET INGREDIENTS

• 1 (16-ounce) can sweet potato purée
• 4 large eggs
• 1 cup light brown sugar
• 1 cup granulated sugar
• ½ tablespoon vanilla bean paste
• ½ cup vegetable oil
• 4 ounces cream cheese, softened
• ¼ cup buttermilk

CREAM CHEESE FILLING

• 2 (8-ounce) packages Philadelphia cream cheese, softened
• 1 teaspoon vanilla paste
• 1 cup powdered sugar
• ¼ cup milk, plus more as needed to achieve a smooth consistency

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INSTRUCTIONS:

1. Preheat the oven. Set the oven to 350°F. Line 2 six-cup jumbo muffin pans with jumbo muffin liners.

2. Prepare the cream cheese filling. In a mixing bowl, beat the softened room temperature cream cheese, vanilla paste, and powdered sugar until smooth and creamy. Gradually add the milk, mixing until the filling is soft enough to pipe while still holding its shape. Transfer to a piping bag and refrigerate while preparing the muffin batter.

3. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, nutmeg, and allspice until evenly blended.

4. Mix the wet ingredients. In a separate large bowl, combine the sweet potato purée, eggs, brown sugar, granulated sugar, vanilla bean paste, vegetable oil, softened cream cheese, and buttermilk. Mix until smooth and well incorporated.

5. Make the muffin batter. Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently until just combined, taking care not to overmix.

6. Fill the muffin liners. Use cookie scoop to add the batter into the prepared jumbo muffin liners, filling each approximately halfway.

7. Add the cream cheese center. Remove the chilled cream cheese filling from the refrigerator. Insert the piping tip into the center of each unbaked muffin and pipe approximately 1–2 tablespoons of filling into the batter.

8. Bake until golden. Place the muffin pan in the preheated oven and bake for approximately 30–45 minutes, or until the muffins are golden brown and the tops are set. A toothpick inserted into the muffin portion, away from the cream cheese center, should come out clean or with a few moist crumbs.

9. Cool and enjoy. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. Repeat with the remaining batter and filling. Serve slightly warm or at room temperature.

A Little Something Extra

For a beautiful bakery-style presentation, finish the muffins with a light dusting of powdered sugar once cooled. Pair with freshly brewed coffee, spiced chai, or a warm cup of tea for the perfect autumn indulgence.

Kitchen Note: Because these muffins contain a cream cheese filling, refrigerate leftovers in an airtight container. Warm gently before serving for that fresh-from-the-oven experience.