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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
Wow! Made these muffins last night and only used about 9 tablespoons of butter in the batter since thats all I had and they were still so moist. Thank you for sharing another great Fall recipe.
Thank you so much! I am so glad you loved this Charmaine!
I would suggest removing the cream cheese from the list of streusel ingredients…for fear someone distracted like me adds it to the streusel. Was still delicious. I thought these were particularly delicious warm even without the butter. Did add a bit more to all the spices as I always find I can never have enough spice w pumpkin, or maybe my spices aren’t as fresh as they should be??
I am so glad you enjoyed this Tanya!
This muffins are wonderful! They remind me of bakery muffins but better! I made 12 larger muffins instead of 16 and they cooked perfectly in 30 minutes. The little cream cheese at the top mixing with the streusel is wonderful. My tried and true pumpkin muffin recipe has been failing me of late and yours came just in time. Thank you for sharing this! I will definitely be making these again soon!
That is so sweet! I am so glad these turned out amazing for you Marie! Thank you so much!
These were absolutely amazing!! I’ve passed on your recipe to so many friends. SO so delicious, and very easy to follow. Thanks Tieghan 🙂
Thank you Stephanie!
These were delicious and I would definitely make them again, but I added a half teaspoon of salt and they definitely needed it, in my opinion. Thanks for a great fall recipe!
I am so glad you loved this recipe, Sarah! Thank you!
Oops. Sorry. I just noticed it’s melted butter. ??♀️
Hi Robin! Yes, it is! I hope you love this recipe!
I can’t wait to surprise my daughter with these tonight. One question: Is the butter for the muffin batter chilled or at room temperature? I know it’s chilled for the streusel topping but wasn’t sure initially.
HI! The butter for the batter is melted. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made the muffins tonight! They are absolutely delicious and super easy to make. Thank you for a recipe that our entire family enjoyed eating.
I am so happy to hear that Nate! Thank you!
This might be a stupid question, but what makes it a coffee cake, if there is no coffee in it?
Regardless I am excited to try this recipe!
haha! I have no idea. I guess it’s the fact that you can eat it with coffee! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Oh my, these are good! Made them this past weekend for breakfast. They bake beautifully at the altitude we live at!! AND, they need to be served with the cinnamon honey butter. Thanks for this recipe!
Thank you Kim! I am so glad these turned out amazing for you!
This look great, I love all the fall recipes. I’m going to make these and your double the streusel apple butter bars for some friends and family this weekend. Question about these muffins, and actually about any muffin recipes: can I make this as a bread instead, like in a 5×9? I also think I’ll use half white whole wheat flour – think that would work? Thank you!
HI! I have not tested this for a bread loaf, so it is hard to say. I would divide between to loaf pans though and bake 30 minutes or. You’ll need to play around with a bit! And yes, white whole wheat flour will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! Tieghan
I am with you on the anxiety flaring up. I also have anxiety, which I use therapy + medication to help with, but lately it’s seemed higher than usual. +1 to cozy baking to help, and I hope it helps you as well <3
Thank you Shikha! I love cooking to help me, and I am glad you are finding cooking to help you as well!
Hi! I love all your recepies!!!! Every single one i’ve made is just so yummi! 🙂
You mention in this one , the key is using pumpkin puree , but i would love to know how to make it :@ since i am from Mexico, and it is not so common over here!
Thanks!
Hi Tanina! You can either use store bought pumpkin puree or use a homemade recipe! I will provide a simple one below!
Preheat oven to 325 degrees F (165 degrees C).
Cut the pumpkin in half, stem to base. Remove seeds and pulp. …
Bake in the preheated oven, foil side up, 1 hour, or until tender.
Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
HI! Do you have pumpkin in Mexico? If so, roast the pumpkin, scoop out the orange flesh, then puree in a blender or food processor. Then you will have pumpkin puree! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Just made these tonight. Omitted the cream cheese. Did not diminish there goodness all. Excellent bake! Thanks!
I am so glad you loved this Steven! Thank you!
Can’t wait to make these! How long will they keep for and how are they best stored?