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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
I’ve been meaning to make these since you posted them on instagram and finally got around to it!
I didn’t have milk so I used buttermilk and subbed 1/4 tsp of baking soda for 1/2 tsp of baking powder (so 3/4 tsp baking soda and 1.5tsp baking powder total) to help with the extra acidity of the buttermilk.
And I used white whole wheat flour to pretend that I’m making it healthier, haha.
These were so so so good. Like, fall party in my mouth. I’m already planning to make some for work soon! I’m super excited to try more of your recipes! Maybe next time I’ll make sure that I actually have all the ingredients before I start cooking, haha.
Thank you so much Natalya! I am so glad you loved this recipe!
I have been looking at the recipe and drooling for a month. I finally roasted and puréed the pumpkin yesterday and made the muffins today. Yuuuummmmm! For whatever reason I don’t always try what I bake so I use my family as test subjects. As soon as they were out of the oven I gathered some up along with the butter and raced them up to my mom. She made a cup of tea and proceeded to demolish a muffin. She loved them. So after her rave reviews I had one when I got back. They are a perfect blend of flavor in every bite! One of my dogs, Shadow, is an excellent counter surfer and snatched one for himself and he agrees! Thank you!
I am so glad your family loved these muffins, Hollie! Thank you so much!
Made as a coffee cake and not muffins. Came out beautiful! Delicious! Obsessed with this butter. Used honey I bought from Greece. My husband and I couldn’t stop eating this bread!
Thank you so much Chrissy!
I made these for a girlfriend on her birthday. They were really disappointing (and embarrassing because it was a gift). Not sure what they needed – more sweetness of some kind? They also had such a dense texture. Oh! And do not eat them room temp or cold — makes them even harder to swallow. ?
Hey Trinity, can you give me some info on how you baked these muffins. I have not had other readers have any issues with these muffins, so I am not sure what happened. Did you change anything about the recipe? any details you can give me will help me to understand what might have happened.
Do these freeze well? I’d love to double the recipe and keep some for later!
Hey! Any advice on how to store these awesome muffins?
HI! I like to store them in a sealed container in the fridge for up to 4 days. Bring to room temp before eating or warm in the oven. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan
Hi Tieghan!
What do you think about substituting Greek yogurt for the cream cheese?? Thoughts?
Also I LOVE all of your recipes. Everything of yours that I have made is absolutely delicious. Thanks for sharing!!
Hey Kaitlin! I am sure greek yogurt will be great! Please let me know if you have any other questions. I hope you love this recipe and I am SO glad you are enjoying all my other recipes as well! Thanks! xTieghan
These disappeared fast. Perfect texture. Yum.
So happy to hear that! Thank you!
Just made these…. they are AMAZING!! Love love love this recipe! Quick question! I know you said you made two versions, one with and one without cream cheese… are the ones you pictured without cream cheese? I wasn’t sure if I missed a step in the recipe, because mine had a very visible little blob of cream cheese in the middle once done. They were still totally delicious, I was just curious! Thank you for this amazing recipe!!!!
The one in the photo is sadly without cream cheese. SO SORRY if that was confusing. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan
These were hands down the best muffins I’ve ever made. I skipped the cream cheese (instead served them with cinnamon cream cheese) and YUM!
Thank you so much! I am so glad you loved these Libby!
Is it possible that these muffins can taste better than they look? They do!
OMG then the honey cinnamon butter…I have shared the muffins with my girlfriends because I would have eaten them all!
Thank you so much Joann! I am so glad you loved this!
I made these this morning and oh my! They are so so good! This is the perfect pumpkin muffin recipe. And the honey cinnamon butter was over the top on them. Thanks so much for the recipe.
Thank you Tina! I am so glad you like this!
Hello!
Loving all your recipes – so much that we’re making a course meal while hosting friends with all your recipes!
Random and maybe silly question… but, can I make this batter and refrigerate overnight to just save prep time day of hosting? I don’t want to compromise the recipe!
Hey Amy! Yes, you can make the batter and keep in the fridge overnight. That will be great and save you time morning of! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
These are in the oven as we speak. I noticed the batter was way thicker then the pictures so I added more milk. Not sure if I totally screwed these up but crossing my fingers!
Let me know how they turn out Sandy! Thank you!
These are delicious! I just ate the last one this morning and I am pulling out the ingredients to make them again!! The honey cinnamon butter puts them over the top. I didn’t have any cream cheese so I substituted marscapone which I think was a little too soft so I’ll use cream cheese this time. Thank you for another incredible recipe!!
Thank you so much Beth! I am so glad you liked this!