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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!

3/4 angle photo Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter with towel and cinnamon sticks in photo

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.

Pumpkin Coffee Cake Muffins batter in stand mixer bowl

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.

Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter in muffin pan before baking

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.

overhead photo of Pumpkin Coffee Cake Muffins before baking with streusel on top

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.

close up side angle photo of Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter

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.

cut in half photo of Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter

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!

close up pf cut in half Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter

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

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 muffins
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.



Cinnamon Honey Butter


  • 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! 


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. 
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  1. i’m thinking that i might make these for my girlfriends for GNO this week. i have some pumpkin carmel butter that i’ve been wanting to use. could i sub that for the honey butter? what do you think?

    1. Hey Becky,
      I’ve never tested this but you could give it a try! I hope you love the recipe, let me know how it turns out! xx

  2. Hey, a coffee cake is typically a cake or muffin intended to be paired with a cup of coffee. Not necessarily that coffee is used as an ingredient. Hope this helps!

  3. 3 stars
    I clicked on this recipe for the coffee part, but I don’t see any coffee type ingredient listed, is it just me?

    1. Hi Tatiana,
      There is no coffee in this recipe, it’s just a coffee cake:) Please let me know if you give the recipe a try, I hope you love it! xx

  4. 5 stars
    The best fall recipe I’ve ever made!!! These muffins are soooo delicious and perfectly moist. The crumble on top just hits the spot and the cream cheese in the middle melts in your mouth!! Also they are not too terribly sweet. This recipe is one I’ll be using every year. Absolute perfection!!! Thank you so much for this❤️❤️❤️

  5. Loved these muffins! The only thing that I might not put in next time is the cream cheese – wasn’t too crazy about it in the muffin and it’s delectable without it. But great recipe and the streusel on top is delicious!

    1. Hi Aneela,
      Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)

  6. 5 stars
    These muffins were so tasty!! The cinnamon honey butter on a warm muffin too melts in your mouth! I can’t wait to share these with some friends, but my husband and I wanted to eat our whole batch!

    1. Hi Kate,
      Amazing!! Thanks a lot for trying this recipe and sharing your feedback, I love to hear that it was tasty for you! xT

  7. 5 stars
    My 12 yr old loves this coffee cake recipe so much she requested to have instead of a birthday cake. The whole family loved them! The cream cheese and honey butter make this the ultimate coffee cake recipe. Highly recommend. Easy to make. I have made at least a dozen times now.

  8. If I wanted to make these with pumpkin butter (your recipe!) instead of pumpkin puree how should I adjust? Less sugar and less pumpkin? Thanks!

    1. Hey Claire,
      I’ve not tried this recipe with the pumpkin butter, so I would recommend sticking with the pumpkin puree as they are 2 different consistencies. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan

  9. 5 stars
    WOW these were amazing!! Perfectly fall. I saw one comment asking about almond milk– I used almond milk and they turned out perfect!

    I also added chocolate chips to half the batch on my boyfriend’s suggestion and that was so good as well!

  10. Just made this, but in loaf form, and it’s incredible! I heated the cream cheese up a bit and spread it in between the layers of batter, and it was perfect. Cook time ended up being closer to an hour (maybe a little longer – it was thick!!). Such a tasty loaf!

  11. 5 stars
    These are so good!! My first baked pumpkin treat I’ve made and I hope to keep making them! The streusel topping and extra cinnamon butter at the end make these extra special. The only change I made was to add a little turmeric with the other spices, gave it a great orange color and good warming flavor.

    1. Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan

  12. These were so yummy! The only thing that was weird was that the cream cheese didn’t get melts inside they stayed in little cubes. Do you know why that might have been? Other than that delicious!

  13. 5 stars
    Great recipe!! I only have 12 spaces in my muffin tin, so I made this recipe into 12 muffins instead of 16 and baked them for an extra 3 minutes. Super good! My boyfriend loved these and I’ll most likely make them again.

      1. Can these muffins be frozen? Can’t, or shouldn’t, eat all of them before they’ll go stale.
        Was hoping they wouldn’t be as good as they are cuz they are kinda a bigger to assemble, but they are FABULOUS!