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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
Perfect treat for Fall, I loved making these. The muffins are really good without the butter, but they are AMAZING with the butter!
That is so great! Thank you so much Caitlin! xTieghan
I love the idea of these muffins but they really lacked flavor. Maybe I used the wrong kind of pumpkin purée but I couldn’t taste a pumpkin flavor at all.
Hi Chrissy, what brand pumpkin did you use? I’ve never had someone comment saying these lacked flavor so I am a little stumped as to why these did not turn out for you. Was it possible you left a spice out? Or missed the salt? Was there anything you did differently at all? Any ingredients different? Method of baking? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Hey,
There are no mention of coffee in your recipe. Is this a coffee + pumpkin muffin?
Hi Jess, coffee cake is just what you call a cake that is meant to be eaten with coffee or tea. It is a little confusing, but there isn’t actually any coffee in these muffins. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
These were delicious! I made them as written with the exception that I only added cream cheese to half of them and left the other half plain, since my husband is not a cream cheese fan. I tried both of them and honestly did not think the cream cheese added anything (and I love cream cheese!). I would probably leave it out next time.
I am so glad you loved these, Libby! Thank you for making them! xTieghan
I found the muffins to be very bland because there was no salt in the recipe. Did I miss it?
HI there! I like to use salted butter in my recipes instead of adding in additional salt. Did you by chance use unsalted butter? If using unsalted butter you need to add 1 teaspoon kosher salt to the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Hi!!
This recipe looks amazing and so autumnal! I just had a question, I’m in a bit of a jam and can’t get pumpkin purée but I’ve got pumpkin pie filling. Could I replace the pure purée with the pie filling? If so, would I have to leave out any sugar or spices from the muffins? Thank you!!!
Hello Britt! You could use the pumpkin pie filling as a replacement. And I would just adjust the sugar and spices by about half. There’s not enough sugar in the filling I think to warrant being overly sweet. Enjoy! Let us know if you have any other questions.
Can’t wait to make these!! Two questions:
1) can I use coconut sugar or Lakanto golden sugar instead of regular brown sugar?
2) can I use Greek yogurt instead of cream cheese?
Thanks so much!:)
Hi Jessica! Yes and yes! Although it’s not been tested so we can’t say exactly how it will turn out but the swaps should be just fine. Let us know if you have any other questions and enjoy!
Hey Jessica! Yes and yes! I think both sugar and yogurt will be great. Also, you can omit the cream cheese completely and not replace it with anything, if you prefer. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Can you make this as a loaf instead? Anything need to change to accommodate?
Hey Lindsey! I would divide the bater between 2 loaf pans and bake around 30-40 minutes at 350. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How do you store these? Refrigerate? Counter?
Hi Janet! these muffins keep well for 3-4 days at room temperature. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These muffins look amazing! But all of your recipes do 🙂 A friend gave me some honey they harvested and I was looking for a recipe to make using the honey to share with them. This one looks perfect! Does anything change if I leave out the pumpkin for this time of year? Or is there another recipe you would recommend? Thank you! Love following you!
Hey Kaycee! I would replace the pumpkin with an equal amount of plain Greek yogurt. I think that will be a great swap in! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These are perfect! I’ve made them 3 times this month. Honestly, nothing to tweak- it’s a great recipe. Everyone loves them.
Thank you so much Elena!
I made these with canned pumpkin and the batter was too thick, so the cream cheese didn’t melt much and the crumble just fell off the muffin. Was this because of the pumpkin I used, or did I screw something else up? I actually added extra milk to my batter because it was so thick at first. Taste was INCREDIBLE but presentation not so much lol.
Hey Jenaya! What brand pumpkin did you use? Did you change anything else about the recipe? Any more info you can give me would be helpful in problem solving.
I made these pumpkin muffins vegan style !! They were absolutely delicious ?. Thank you for sharing this recipe !!
I am so glad you loved these Lisa! Thank you!
Hello! What size tins did you use? Are we talking large like Costco sized muffins, or smaller/more standard “cupcake” size?
Hey Emily! I use a standard muffin tin. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
HI Tieghan,
I love all your recipes I’ve made so far thank you!! I want to make these for someone who doesn’t eat white flour any suggestions?? How do you think the recipe would be with using Coconut Flour??
Hey MIke! I would recommend a gluten free flour blend. I have not tested it, but other have and have had success. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan