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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

Author: Tieghan Gerard
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.

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Ingredients

Streusel

Cinnamon Honey Butter

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. 
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Comments

  3. 3 stars
    Loved everything about these muffins except for the fact that the recipe makes 16 muffins. WHO MAKES 16 MUFFINS?! ITS 12 OR 24!! Would’ve been 5 stars otherwise

    Reply

  4. Hi, I just want to confirm that 1 muffin equals 1,350 calories. I was looking at your nutrition information and that is what is written.

    Reply

    1. Hi Teri! We try to to make the nutritional info as accurate as possible but I wouldn’t recommend using the calculations as your guide!

      Reply

  5. 5 stars
    I made these for the first time last night, and I’m not joking when I say they may be the best thing I have ever tasted. They were so simple to make and will be a staple in my kitchen every fall!

    Reply

  6. T! I have to tell you this story. I’ve been making these for years for my kiddo. Sometimes I swear it’s his only source of Vitamin A. Today he told me he wanted to add something to the streusel topping – fresh mint, cinnamon sugar and sea salt. The mint crystallized on top and it was so freaking good! Thanks for inspiring the next generation of cooks!

    Reply

    1. Hey Laura,
      Awe, I love that you have been making these for so long!! Yum, that sounds so good, I’ll have to give the mint a try, thanks for sharing! xT

      Reply

    1. Hey Alicia,
      Totally, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT

      Reply

    1. Hey Janine,
      These are just fine to make a day in advance and keep in an airtight container on the counter:) I hope you love the recipe, please let me know if you have any other questions! xT

      Reply

      1. I guess I was trying g to see if I can prepare the batter tonight and then put in the refrigerator until thanksgiving morning then put in trays snd bake thanksgiving morning Will the batter keep for 36 hours in the refrigerator?

        Reply

        1. Hi Janine,
          I suppose so, I would let the batter come to room temp before baking. I do think just baking them in advance will work better for you though:)

          Reply

        2. No, the batter won’t keep mixed overnight. The baking powder will lose it’s raising magic. Simply mix the dry ingredients and set aside. Make the streusel and refrigerate. Add the wet ingredients to the pre-mixed dry ingredients in the morning.

          Reply

  9. These are so good! I made them for a breakfast-for-dinner party and they were a hit! Perfectly moist, not too dense, and the cream cheese makes it all the better.

    Reply

    1. Hey Elisabeth,
      Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Have a great weekend:)

      Reply

    1. Hey Anna,
      If you can use pumpkin butter I would stick with that:) Please let me know if you give this recipe a try, I hope you love it! xT

      Reply

    1. Hey Tess,
      Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃

      Reply

    2. Hi Maria,
      You should be able to follow the recipe using an equal amount of gluten free flour. I hope the recipe turns out amazing for you! xT

      Reply

  14. 5 stars
    I really liked this muffin recipe. I used almond milk and omitted the cream cheese. I think it makes more streusel than necessary, so maybe 1/2 it!

    Reply

  15. 5 stars
    As usual, this recipe was so good! I kept the recipe exactly the same, but did two 8×4” bread pans instead of muffins, baked for 45 minutes and it was perfection 😍 Tieghan’s recipes never disappoint!!

    Reply