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Welcoming in the weekend with these (better than the bakery) Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter. Moist pumpkin muffins stuffed with cream cheese, topped with crumbly streusel, and served warm. Perfect for all of the autumn weekends ahead, and best eaten just out of the oven with a generous smear of cinnamon honey butter. So GOOD!
All month long I’ve been focusing on September apple recipes, but with October first just a couple of days away, I cracked and decided to share my first pumpkin recipe of the season.
Part of me wanted to wait until it was officially October to share these muffins, but the other part of me just couldn’t wait. In the end, I figured that most of you would probably prefer to have this recipe sooner rather than later, so today we’re talking pumpkin coffee cake muffins (with cinnamon honey butter!!) and I’m pretty excited about it.
As if you could not tell.
It’s hard to believe, but I’ve never shared a pumpkin muffin with you guys before. Truthfully, I don’t have that many pumpkin recipes on HBH. I mean, there’s enough, but considering how often I share recipes, and especially how much I love autumn recipes, pumpkin doesn’t have nearly the presence here on HBH that it should. Plus, most of the pumpkin recipes I do have are savory ones.
This fall that will all be changing. Because I am very much in a pumpkin state of mind, and all I want to do is bake with pumpkin and pumpkin spice.
It’s kind of a problem, but it’s a problem I am very much embracing.
If you guys have been keeping up with my daily posts recently, then you’ve probably noticed that I’ve been a little more anxious. All is good, but just a lot going on, so my anxiety has been a little worse these last couple of weeks. Whenever my anxiety flares up, I almost always find myself wanting to bake all things cozy. I find baking, especially fall baking, to be so incredibly relaxing. It reminds me of being a kid, and baking cookies with mom on cool fall days back in Ohio.
I love it, and this is why you can expect lots of sweets this fall. It’s just the mood I’m in.
SO, let me tell you about these here muffins.
I tried two variations, loved them both, but in the end, I decided to go with my second version. This muffin batter won me over with its stuffed cream cheese. And when topped with cinnamon streusel, and served with a drizzle of cinnamon honey butter…yeah, it was pretty much a no brainer.
All you really need to know is that every last bite of this muffin is beyond delicious. Think roll your eyes back good. These are moist, buttery, swirled with cream cheese, crumbly on top, perfectly sweetened, and soo very cinnamony.
I couldn’t ask for a more perfect muffin.
The batter is made simply, with the standard butter, eggs, and flour. The key here is using real pumpkin puree, and a good amount of it too. I used a full cup for major pumpkin flavor and moisture.
For extra flavor and sweetness, I turned to sweet brown sugar, cinnamon, and pumpkin pie spice.
For a creamy element, and to balance out some of the sweetness, I stuffed cream cheese into the middle of each muffin. Not sure if this seems weird or not, but trust me, it’s the best addition to a muffin. First, think of your favorite pumpkin spice bagels smeared with cream cheese. Now think of a moist pumpkin spiced muffin stuffed with cream cheese. YES…and it gets better.
Add streusel to the top of each muffin, then bake in a muffin tin, and smell all the deliciousness coming from your oven. These are so good. The smells alone are reason enough to make these muffins. So cozy, so autumn.
The muffins themselves are great as it, but you all know me. I of course needed to take things a step further.
Enter the cinnamon honey butter. I’d say this is optional, but really, it’s not. You just have to smear this all over your warm muffins. It’s the most indulgent addition, and it’s absolutely what your muffin needs.
And it’s what YOU need too. Go with me on this, it’s fall, just go all out it. It’s really the only way.
And with that, let’s call it the end the work week, welcome in the weekend, and bake up all the pumpkin coffee cake muffins!
Enjoy, and see you tomorrow for our first “Spooky” Cocktail Saturday of the season!
Watch the How To Video:
If you make these pumpkin coffee cake muffins, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter
Servings: 16
Calories Per Serving: 1350 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 tablespoons (3/4 cup) salted butter, melted
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Streusel
- 3/4 cup all-purpose flour
- 1/2 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
- 1/2 teaspoon ground cinnamon
Instructions
- 1. Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.2. 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 the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.3. 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 a crumble forms.4. 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 25-30 minutes or until a toothpick inserted into the center comes out clean. 5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon. 6. Serve the muffins warm or at room temperature smeared with cinnamon butter. Enjoy!
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: these muffins keep well for 3-4 days at room temperature.
This post was originally published on September 28, 2018
Let me tell you that I’ve been following you for years… And when I saw your recipe in my email I knew why I follow you..
Just because you do this kind of things while other keep on “baking” THE SAME one and again
Thanks
Upss..sorry about the muffins
Omg!!! ?????????
What do you mean by “real” pumpkin purée? What should I be looking for?
We just made these and for me, this may be the best muffin I’ve ever had. I LOVE coffee cake muffins and I LOVE pumpkin, so to combine the best of both worlds is just awesome! They are so moist and flavorful! We opted to bypass the honey butter and went with a more traditional drizzle of a confectioners sugar glaze.
Thank you for this great recipe and for all your great work!
I made them this morning! Delicious! I’m a chocoholic so I added some chocolate chips to a few of the muffins… yummy addition! Thank you for the recipe!
Where do you use the cream cheese in the muffins
YUMM! Baking calms my anxiety as well! It’s so comforting, especially when streusel and fall spices are involved. I can’t think of a better way to start or end the day then one of these muffins with a big mug of coffee or chai! Bring on all the pumpkin these next couple months!!!
Thank you for making my day! This is exactly what I’ve been wanting! Amazing flavors and moist crumb! On a side note, I made these with whole wheat flour (milled at home, of course) and they worked out beautifully. Also, my favorite pumpkin (or squash) to use for baking is Kabocha squash, it’s so sweet and just bursting with flavor!
Love that! And I am so glad this turned out amazing for you Victoria! Thank you!
These look delightful! We love dairy in our family but it does NOT love us back 🙁 Will the muffins still be okay without the cream cheese? Any alterations I need to make in regards to baking time?
Hi Nicole! Yes, you can omit the cream cheese, no big deal!! Bake the muffins for the same amount of time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I struggle with anxiety too, and it always helps to do things that remind me of being an innocent kid, when you had no worries and everything was just so perfect and happy all the time, no stresses just happy warm memories! … anyways these look AMAZING! that crumble topping is so perfect effect!
That is such a good way to deal with it! Thank you for this, Michele! Also, I am so glad you like this coffee cake!
You forgot the cream cheese in your ingredient list.
Can’t wait to make these!
Thank you!
Thank you Frank!
I adore cinnamon butter; not sure why I’ve never tried making it at home before! Can’t wait to try this 🙂
I hope you love it! Thank you Brittany!
Quick question: if we wanted to leave out the cream cheese would the bake time still be the same?
Hi! Yes, the bake time is the same! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Well. . you might not have many pumpkin recipes on the site but this little beauty more than makes up for that. It looks utterly irresistible. And I want to schmear that cinnamon honey butter on everything. Yumm-o!!!
I am so glad you like this! Thank you Lynn!
You had me at the cinnamon honey butter!!! So good!!!
Thank you so much Sheenam!
Can we use candy gems in this recipe ??
Very simple words have been used to explain this method Thanku so very much sharing this great recipe.
Hi! I am sorry, what are candy gems? I have never heard of these. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan