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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
Pumpkin puree is sold out in every store around me. Could I substitute pumpkin pie mix if I leave out the sugar (any maybe also add less milk)? Thanks for you help!!
Hey Peyton,
Yes that should work, just be sure to reduce the sugar:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I thought the batter could have used a little more sweetness, so i added a 1/4 cup of cane sugar. I probably could have added more sugar to the streusel, but I liked the pop of cream cheese in the muffins, and the cinnamon honey butter was everything! i could put that on anything!
Right?! I seriously could put it on everything too! I am really glad this turned out well for you, Ashley! Thank you for trying it! xTieghan
I just made these yesterday and they came out great. The only thing I noticed was I had a lot of streusel left over. I love streusel and felt like I added a decent amount to each muffin but there was a lot left over. Maybe I screwed up the measurements in my haste to get them in the oven, but have you ever noticed that the streusel measurements make a lot?
Either way, loved them and can’t wait to enjoy them all week!
Hey Kristina,
Thanks so much for trying the recipe, I am sorry you had leftover streusel! You could save for another recipe or just toss:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved the honey butter with these so good next time I may use less cream cheese or omit all together
Thank you so much Shawn! xTieghan
Just came across these and am so excited to make them! Any suggestions if we don’t have pumpkin spice? Is it best to wait until after the next trip to the grocery store to make them or is there something we can substitute? Thanks!
Hey Elizabeth,
Yes you definitely want the pumpkin spice:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Look amazing! Will almond milk work in substitute of regular milk with same measurements?
Hi Sarah,
Yes almond milk is okay to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These Muffins are looking so tempting !! I cannot image how much tasty they will be. Will try to make them at my bakery.
I keep on trying new things . Thank you so much for recipe!!
Thank you so much! xTieghan
Has anyone tried to freeze these/know if they freeze well? I’m dying to make them but since it’s just my husband and I, I don’t know that we could polish off the whole batch in the recommended 4 days they keep.
Hey Taylor! These freeze really well and I do it often! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These are perfect with a cup of tea in the morning… and the evening. I made these to send with my son to visit his friends and I shorted the muffins tins slightly to make some mini muffins for us. We’re in love with these with and without the honey butter. I prefer with, how it melts over the muffin is devine. My son prefers it without. I’m not sure what I did to raise him wrong 😉
Haha that is too great! Either way, I am so glad you both love these Dawn! Thank you so much for trying them! xTieghan
These are so yummy. I get lots of compliments when I make them. I mixed maple syrup into the cream cheese and swirled it through them before baking. So good!!
That is so amazing to hear! Thank you so much for trying these Carla! xTieghan
Could I use your pumpkin butter in this recipe or should I stick with the pumpkin purée?
Hi Jordan! Pumpkin butter will be delicious!! Great idea! YUM! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello! I am curious, since you live at altitude (and I do too), are your baking recipes for sea level and need high altitude adjustments? Thanks!
They should work great for you Kimberly! xTieghan
Looks amazing- do you think this would work in a 13 x 9? making the obvious adjustments for cooking time?
Hey Holly! Yes, I think that will great and very delicious! Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Oh my heck. These were so unbelievably delicious! I ran out of liners for the muffins so I made a small loaf with the leftovers and it was all amazing. The recipe was also very easy to follow. Zero issues. I will be making these again this season for sure!
Thank you for trying these Bry! So glad you loved them! xTieghan
could i omit the pumpkin all together? would i have to substitute anything?
thanks!
Hi Veronica, yes the pumpkin would need to be replaced. Try using 3/4-1 cup heavy cream or whole in replacement to the pumpkin. I have not tested this so I really do not know how well it will work. I would recommending sticking with the pumpkin since these are really meant to be pumpkin muffins. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??