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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 version won me over with its stuffed cream cheese. And when topped with cinnamon streusel, and served with 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, 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.
I haven’t made these in a few years because I’m the only one in my family who likes pumpkin, but I made them this morning—just as good as I remember!! I ran out of vanilla & only had one tsp but turned out fine! & this time I made my husband eat them with me!
Hey Katrina,
That’s awesome! So glad to hear these were as good as you remember:) Thanks so much for giving this recipe a try again! xT
Ugh. For some reason, HBH baked goods never turn out for me. I am an avid baker and can usually tell when something is off with a recipe. Despite having 1.5 sticks of melted butter, the batter was thick and sticky, almost like biscuit dough. I tasted the batter before baking and it was not sweet enough, and lacked salt. At this point there was little I could do to fix other than sprinkling a bit of salt and extra streusel on top. When I gave one to my fiance, he asked what kind of muffins they were … welp.
Hi Brooke,
Thanks for trying this recipe and sharing your feedback, so sorry to hear this recipe did not turn out for you! Please let me know if I can help in any way! x
I just finished making these but did not make the streusel topping or honey butter. I ended up adding another 1/4 cup of milk as the batter seemed rather thick and doughy. As I always do when making anything pumpkin, I doubled the spices. They smelled amazing when baking but I can’t taste one until tomorrow as I am fasting. I used actual pumpkin for this recipe.
Hi Tracy,
Thanks so much for making this recipe, I hope they are delish! xT
Tips for using pumpkin butter instead of puree in this recipe?😊 I have some leftover
Hey Jen,
I haven’t tried this, but I would use the same amount and see how that works for you! I hope you love this recipe! xT
I would love to make these as more of a coffee cake in a pan, not a muffin. Does anything need to change?
Hi Shelby,
I would just increase your bake time, that should work well for you! I hope you love this recipe:) xT
These are my favorite pumpkin muffins. They really are the perfect pumpkin muffins with cream cheese and streusel topping. I love the cream cheese cut into pieces and tucked in the middle of the muffin
Thank you so much for adding it
Thank you SO much for giving this recipe a try! Hope you have an amazing rest of your week! 🙂 xT
My family loved these!!
Thank you Taylor! xT
Hi. I’ve always wondered if your recipes are all written for high altitude since you live in the mountains.
I live at high altitude as well and don’t know if I need to adjust the recipes for my altitude.
Hi Tammi,
You can follow this recipe as written without any issues:) Please let me know if you have any other questions! xT
Just made these and they are so darn good. The butter is an absolute must! Yum and thanks!!
Hey Jessica,
Love to hear that this recipe was delish! Thanks for making it and your feedback! Have a great weekend!🍁🍃
Hi There!!
I love love love all your recipes and can’t wait to get started with these amazing looking muffins.
Please share your suggestion for type of milk used for this recipe and typically when you make other dessert recipes such as your Baked Strawberry Glazed Doughnut recipe.
Thank you for inspiring me to enjoy spending time in the kitchen more!
Thank you so much Angela! This is such a sweet comment! xT
JUST made these and they came out perfect! I actually baked 6 of these as muffins and the rest in a small square baking dish to cut in pieces like a coffee cake. I highly recommend!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
Tieghan, I love these!!
Quick question – is the calorie per muffin accurate? Over 1000 per muffin?
Just curious because I love them but try to be healthy
Thanks so much, Sarah!! I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! xT
Omg! This muffin is where it’s at! Love the cream cheese center too. It just adds so much flavor. Im a huge fan of pumpkin cheesecake, so maybe that’s why I can’t resist these! I’m not normally a fan of muffins in general, and this is the best muffin I’ve ever had.
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT