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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: 350 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. 

horizontal photo of Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter

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Comments

  1. 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.

  2. 5 stars
    These are amazing! I made them gluten free. My boys have wheat allergies and this recipe was perfect. I added about an 1/8 tsp of clove for a little extra spice. They were perfect prepped the night before and baked the next morning for a ladies brunch I host once a month. They were a hit! I served them alongside a butternut squash, bacon, kale, and goat cheese quiche (embracing fall over here in Florida even if the weather won’t cooperate). Would love to see you experiment more with some quiche ideas. Love all your recipes I’ve done so far.

  3. 5 stars
    I am not even a real pumpkin fan, but these were amazing! Followed the recipe as written and came out perfect. The muffins are moist (sorry, I know a lot of people hate that word) and cake-like and the rest is everything you love about a coffee cake. The kiss is the cinnamon honey butter…not always necessary but dang!

  4. 5 stars
    So excited to make this as a loaf! Could you use the pumpkin butter instead of pumpkin purée? Just made that yesterday and would love to use it.

    1. Hi there! Yes, I would add in a little bit of the pumpkin butter and a little bit of puree to get the right texture. Enjoy! xTieghan

  5. Would these freeze well with the cream cheese middle? They look amazing and wanted to freeze a batch to take for school and work snacks.

    1. Hi Emily,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan

    1. Hey Barbara,
      I would start checking for doneness at 25 minutes. I hope you love this recipe, please let me know if you give it a try! xTieghan

  6. Hi Tieghan,

    New to your site, but loving your recipes and have done several already, which turned quite good, for me! must be your tuition 😁 – anyway, being in the U.K., perhaps you could breakdown Pumpkin pie spice’ for me – not able to get it here, or at least an alternative.
    Thank you
    Jan

    1. Thanks so much for giving the recipes a try Jan. Pumpkin spice is typically a mix of cinnamon, nutmeg, ginger, cloves, and sometimes all spice. I hope this helps! xTieghan

  7. 5 stars
    These are just delicious and exactly like a lovely cinnamon coffee cake. The honey butter is a definite addition as it adds a bit of extra moisture and buttery yumminess. I’ll be making these for visiting family at Thanksgiving.

  8. 5 stars
    LOVE this recipe! Perfect way to kick off fall. Do you think these could be frozen/reheated? Makes a few more muffins then my husband and I can eat alone 🙂

    1. Hey Kacey,
      I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! I’ve never tried freezing these, but I don’t see why not! xTieghan

  9. 5 stars
    Kicking off fall with these! They were delicious and came together easily. I love coffee cake so these were a hit!

    1. Hey Keasha,
      Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan

    1. Hey Erika,
      Sure, almond milk would work well here. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Joanna,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

    1. Hey Morag,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  10. 5 stars
    Best pumpkin muffins ever! We grew a variety of squash called “sweet meat” and I’ve been using the puree as a pumpkin substitute (the squash are big so I have a lot to use). This recipe is definitely going to get repeated. The muffin texture and flavor is perfect. The addition of cream cheese is exactly what I was looking for, and the streusel topping and cinnamon honey butter make it extra special with minimal effort! Thank you!

    1. Hey Mel,
      There is no coffee in the recipe, it is just the type of muffin:) I hope you love the recipe, let me know if you have any other questions! xTieghan

  11. 4 stars
    Made these and made a few mistakes. Failed to buy paper liners and the muffins got a little on the crisp side on bottom. Secondly. I used too big of cream cheese cube. Overall these were good but next time I will fix my mistakes and use fresh pumpkin puree instead of canned. Hopefully they wont be quite as dense. Thanks for you wonderful recipes!

  12. 4 stars
    Hi Tieghan! Love the flavors in this recipe. One quick thing- the first time I made it I found that the cream cheese didn’t really cook at all. It kind of stayed in a little block. It wasn’t bad, just not quite what I wanted. I liked how yours in the pictures was kind of melty. Did I need to let it sit out on the counter prior to baking to get a better result?
    Let me know! I’m planning on making these this weekend to take to my in-laws 🙂 Regardless, they sure are yummy! Love HBH.

    1. Hey Ginny,
      Thanks so much for giving the recipe a try! Yes, I like to bring my cream cheese to room temp before using! I hope this helps for next time:) xTieghan

    1. Hey Sara,
      it’s just the name of them:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. 5 stars
    I didn’t take a picture, but these muffins were awesome! The added cream cheese, then the streusel, then the cinnamon honey butter! It was over the top!! Everyone loved them!! Especially warm out the oven! Thank you for sharing the recipe!

  14. 3 stars
    For the amount of butter in this recipe, I didn’t think I would ever need to make a butter to EAT them with! However, the muffins are more of a cornbread consistency, and therefore need butter to help get them down. I think adding an oil or applesauce would help them be more moist. I would also either leave out the cream cheese squares or mix cream cheese with some milk to soften it up and create a layer. My cream cheese didn’t melt down and in some cases actually rose with the muffin creating a really odd piece that didn’t really fit in with the rest of the muffin. The flavor is good but I wouldn’t make them again.

    1. Hi Emily! I am sorry these did not turn out as expected. If there is anything I can help with, please let me know! xTieghan

  15. 5 stars
    Love it warm with a glass of milk Very good The cinnamon honey butter just takes it to another level Great Fall dessert

  16. 5 stars
    These are SO good. My new go-to fall treat. It’s like a coffee crumb meets a pumpkin muffin. Also so easy to make! I didn’t have salted butter so I used unsalted and added a lil extra salt. 🙂

  17. Can we make these muffins into a loaf ? I loved the other pumpkin loaf with the cream cheese and sugar topping. But I love to freeze and wasn’t sure about the paper on the muffins. Thanks. I have been using FRESH pumpkin and it makes things so much better. Hope your weekend was great!

    1. Hey Cynthia,
      Yes that would work, you will just need to increase your baking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. 5 stars
    These were so so amazing! And simple to make! I can’t believe mine came out how the picture looks. Thank you so much for this recipe of joy!!!

  19. 5 stars
    I made this yummy recipe here in Spain. I added diced Pink Lady apples to the batter, and hand-broken pecan pieces to the streusel (pecans are relatively new here and you can only find them whole – even that’s difficult). What a treat, my friends and I loved them! Thank you ♡

    1. Hi Cynthia! I am so happy this recipe turned out so well for you all! Thank you so much for trying these! xTieghan

  20. Hello Tieghan, I would like to make this as a bread, are there any suggestion or changes you would make?
    Thank you, Lori

    1. Hey Lori,
      You will just need to increase your baking time. I would start checking for doneness at 45 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. 5 stars
    These are unbelievably good!! They came out perfect on my first try (which is a rare occurrence for me ha). The perfect mix of flavors and textures. I thought the muffins were amazing on their own and then you add the honey butter and HOLY COW!! So good.

  22. 5 stars
    These muffins are great!!! I just made them and the muffin itself is amazing, soft, and moisture. We made this with my 7 years old daughter and 5 years old son. I missed that it is 16 serving tried to fit in 12 muffin tin and use a ramekin for the leftover batter. We ended up having 13 muffins in total. we put more cheese than we supposed to, so it was a bit too much. But I think you can omit cream cheese if you don’t want to, it will still taste great. I don’t how many recipes of yours I tried this fall cinnamon-spiced sugar cookies, cinnamon roll pumpkin spice pancakes, apples cider, etc. Thank you for all the recipes. I am a big fan of your recipes.

    1. Hi Emel! I am really happy these turned out so well for you all! And I love that you made these with your kids, so cute!! Thank you for trying these! xTieghan

  23. 4 stars
    Love your recipes! We made this one tonight, and I cook in a convection oven at sea level. I’m curious if you adapt your recipes to be user-friendly (not at altitude) because I cooked for only 20 minutes, and it was a touch too long. Not burnt, but just slightly overdone.

  24. 5 stars
    Delicious and easy! I added a packet of maple & brown sugar oatmeal to the crumble and it was divine. The only other thing I might change in the future is to mix some cinnamon sugar into the cream cheese before putting it into the muffins 🙂 Yum!

    1. Hey Sarah,
      I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  25. Love this recipe. Ended up making it as a loaf and baked it for about 1:20 min. Had to keep a close eye on it, but came out perfect! Next time will definitely try muffins. Love all your recipes.

    1. Hey Nina,
      I have not tested this recipe with coconut oil, so I am unsure of what the results would be. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Bailey,
      You can omit the cream cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    Made these and they are fantastic!!! I creamed room temp butter did not melt it and worked out perfectly. This is my new favorite muffin recipe!

  27. Once again, Tieghan has created a masterpiece! The smell in the oven is so aromatic! And the little pad of cream cheese in the middle-brilliant! The honied butter smear totally compliments this muffin. And like most recipes, you can take out what you don’t like (if you don’t like cream cheese don’t use it!) and add other ingredients you DO like (toasted pecans are yummy as are chocolate chips). But this coffee cake muffin is as delicious as in HBH photo!!!

    1. Aw you are too kind! I am really glad you enjoyed these muffins, Kristi! Thank you so much for trying it! xTieghan

  28. Hi Tieghan! Can we use pumpkin butter (also made from one of your recipes!) instead of pumpkin puree for these? I’m excited to try these out!

    1. Hey Bhavana,
      For this recipe you will want to use the pumpkin puree. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Whitney,
      Yes that would work, you will want to increase you bake time, so just keep an eye on it! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Cathy,
      Yes totally fine to use, just add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Stephanie,
      I would highly recommend not using oat flour for this recipe. A good sub would be Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jennifer,
      Thanks for giving the recipe a try, for this one you are going to want to use all puree. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Teresa,
      Sorry you will want the pumpkin puree for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. 4 stars
    Hi, I made these and they were perfect day-of.
    However, I stored them in an airtight container on the counter and the next day, they were very dry to the point that I couldn’t eat them anymore. Any idea why this happened? Should I be storing them in the fridge instead? Thanks!

    1. Hey Marcella,
      Thanks so much for trying the recipe. I typically store mine in an airtight container on the counter, but if yours dried out I would do the fridge next time. Please let me know if you have any other questions! xTieghan

  30. 5 stars
    I have been making almost strictly HBH recipes since March, and I always forget to take pics/post my reviews…but I made sure to remember for this because these were the BEST muffins I’ve ever made!!! Brought them camping this weekend and better than bakery style, SO good and so perfect for fall. I didn’t have enough butter for the cinnamon butter, so I made my own glaze with maple syrup + honey + cinnamon. These are dangerous with a cup of coffee, be warned!!

    1. Amazing!! I am so happy these turned out so well for you, Maggie! Thank you so much for trying this one! I hope you continue to enjoy my recipes! xTieghan

  31. I love, love love every one of your recipes! This was delish – the muffin, streusel topping, and the yummy honey butter over top. My one question is the cream cheese – it stayed together like a bite of cream cheese in the middle of amazingness. What did I do wrong?
    Thank you!

    1. Hey Kathy,
      You didn’t do anything wrong, that is how the cream cheese is supposed to be:) Please let me know if you have any other questions! xTieghan

    1. Hey Emilie,
      There is no coffee in this recipe:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. 5 stars
    This is so lovely! I actually screwed it up and forgot the streusel but even without it it was absolutely delicious! The perfect sweet treat you need on a fall day! The honey cinnamon butter was the perfect topping. I’m not going to lie, I drizzled more of the butter on top as soon as it came out of the oven. Mmmm

    1. Hey Elayna,
      Yes I would reduce the baking time by about 10 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. 5 stars
    I made these and they turned out great! I also made another batch with apple pie filling, 1/2 c of sugar, and apple pie spice. They were equally as good! I didn’t put cream cheese in them, but made a cream cheese drizzle for the top: 10/10. Did not regret. Such a good recipe! Thanks, Tieghan!

  34. 3 stars
    Made these yesterday for a family brunch. They were pretty tasty and very pretty looking but everyone agreed they should be a little sweeter -maybe less butter, And add white sugar if I make these again.

  35. Hi!
    This looks so amazing and I can’t wait to try it. Quick question-could I make this recipe in a Bundt pan or a loaf pan? If so can you recommend how I would do that? 🙂

    1. Hey Abbey,
      I haven’t tested this in a bundt pan or loaf pan, but I would recommend using a loaf pan. You will need to increase your baking time to about 45-55 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  36. Hi there! I live in Silverthorne also and was wondering if your recipes for baked goods are adjusted for high altitude or if I need to make changes myself. Thanks!

  37. 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!!

    1. 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

  38. 4 stars
    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!

    1. 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

  39. 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!

    1. 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

  40. 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!

    1. 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

    1. 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

  41. 5 stars
    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!!

  42. 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.

    1. 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

  43. 5 stars
    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 😉

    1. Haha that is too great! Either way, I am so glad you both love these Dawn! Thank you so much for trying them! xTieghan

  44. 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!!

    1. 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

  45. 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!

  46. Looks amazing- do you think this would work in a 13 x 9? making the obvious adjustments for cooking time?

    1. 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 ??

  47. 5 stars
    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!

    1. 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 ??

  48. 5 stars
    Perfect treat for Fall, I loved making these. The muffins are really good without the butter, but they are AMAZING with the butter!

  49. 2 stars
    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.

    1. 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

    1. 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 ???

  50. 5 stars
    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.

    1. 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 ???

  51. 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!!!

    1. 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.

  52. 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!:)

    1. 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!

    2. 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 ???

    1. 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

    1. 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

  53. 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!

    1. 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

  54. These are perfect! I’ve made them 3 times this month. Honestly, nothing to tweak- it’s a great recipe. Everyone loves them.

  55. 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.

    1. 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.

  56. I made these pumpkin muffins vegan style !! They were absolutely delicious ?. Thank you for sharing this recipe !!

  57. Hello! What size tins did you use? Are we talking large like Costco sized muffins, or smaller/more standard “cupcake” size?

    1. 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

  58. 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??

    1. 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

  59. 5 stars
    I’ve been meaning to make these since you posted them on instagram and finally got around to it!

    I didn’t have milk so I used buttermilk and subbed 1/4 tsp of baking soda for 1/2 tsp of baking powder (so 3/4 tsp baking soda and 1.5tsp baking powder total) to help with the extra acidity of the buttermilk.

    And I used white whole wheat flour to pretend that I’m making it healthier, haha.

    These were so so so good. Like, fall party in my mouth. I’m already planning to make some for work soon! I’m super excited to try more of your recipes! Maybe next time I’ll make sure that I actually have all the ingredients before I start cooking, haha.

  60. 5 stars
    I have been looking at the recipe and drooling for a month. I finally roasted and puréed the pumpkin yesterday and made the muffins today. Yuuuummmmm! For whatever reason I don’t always try what I bake so I use my family as test subjects. As soon as they were out of the oven I gathered some up along with the butter and raced them up to my mom. She made a cup of tea and proceeded to demolish a muffin. She loved them. So after her rave reviews I had one when I got back. They are a perfect blend of flavor in every bite! One of my dogs, Shadow, is an excellent counter surfer and snatched one for himself and he agrees! Thank you!

  61. 5 stars
    Made as a coffee cake and not muffins. Came out beautiful! Delicious! Obsessed with this butter. Used honey I bought from Greece. My husband and I couldn’t stop eating this bread!

  62. 2 stars
    I made these for a girlfriend on her birthday. They were really disappointing (and embarrassing because it was a gift). Not sure what they needed – more sweetness of some kind? They also had such a dense texture. Oh! And do not eat them room temp or cold — makes them even harder to swallow. ?

    1. Hey Trinity, can you give me some info on how you baked these muffins. I have not had other readers have any issues with these muffins, so I am not sure what happened. Did you change anything about the recipe? any details you can give me will help me to understand what might have happened.

    1. HI! I like to store them in a sealed container in the fridge for up to 4 days. Bring to room temp before eating or warm in the oven. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan

  63. Hi Tieghan!
    What do you think about substituting Greek yogurt for the cream cheese?? Thoughts?

    Also I LOVE all of your recipes. Everything of yours that I have made is absolutely delicious. Thanks for sharing!!

    1. Hey Kaitlin! I am sure greek yogurt will be great! Please let me know if you have any other questions. I hope you love this recipe and I am SO glad you are enjoying all my other recipes as well! Thanks! xTieghan

  64. 5 stars
    Just made these…. they are AMAZING!! Love love love this recipe! Quick question! I know you said you made two versions, one with and one without cream cheese… are the ones you pictured without cream cheese? I wasn’t sure if I missed a step in the recipe, because mine had a very visible little blob of cream cheese in the middle once done. They were still totally delicious, I was just curious! Thank you for this amazing recipe!!!!

    1. The one in the photo is sadly without cream cheese. SO SORRY if that was confusing. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan

  65. 5 stars
    These were hands down the best muffins I’ve ever made. I skipped the cream cheese (instead served them with cinnamon cream cheese) and YUM!

  66. 5 stars
    Is it possible that these muffins can taste better than they look? They do!
    OMG then the honey cinnamon butter…I have shared the muffins with my girlfriends because I would have eaten them all!

  67. 5 stars
    I made these this morning and oh my! They are so so good! This is the perfect pumpkin muffin recipe. And the honey cinnamon butter was over the top on them. Thanks so much for the recipe.

  68. 5 stars
    Hello!

    Loving all your recipes – so much that we’re making a course meal while hosting friends with all your recipes!
    Random and maybe silly question… but, can I make this batter and refrigerate overnight to just save prep time day of hosting? I don’t want to compromise the recipe!

    1. Hey Amy! Yes, you can make the batter and keep in the fridge overnight. That will be great and save you time morning of! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  69. These are in the oven as we speak. I noticed the batter was way thicker then the pictures so I added more milk. Not sure if I totally screwed these up but crossing my fingers!

  70. 5 stars
    These are delicious! I just ate the last one this morning and I am pulling out the ingredients to make them again!! The honey cinnamon butter puts them over the top. I didn’t have any cream cheese so I substituted marscapone which I think was a little too soft so I’ll use cream cheese this time. Thank you for another incredible recipe!!

  71. 5 stars
    Wow! Made these muffins last night and only used about 9 tablespoons of butter in the batter since thats all I had and they were still so moist. Thank you for sharing another great Fall recipe.

  72. 4 stars
    I would suggest removing the cream cheese from the list of streusel ingredients…for fear someone distracted like me adds it to the streusel. Was still delicious. I thought these were particularly delicious warm even without the butter. Did add a bit more to all the spices as I always find I can never have enough spice w pumpkin, or maybe my spices aren’t as fresh as they should be??

  73. 5 stars
    This muffins are wonderful! They remind me of bakery muffins but better! I made 12 larger muffins instead of 16 and they cooked perfectly in 30 minutes. The little cream cheese at the top mixing with the streusel is wonderful. My tried and true pumpkin muffin recipe has been failing me of late and yours came just in time. Thank you for sharing this! I will definitely be making these again soon!

  74. 5 stars
    These were absolutely amazing!! I’ve passed on your recipe to so many friends. SO so delicious, and very easy to follow. Thanks Tieghan 🙂

  75. These were delicious and I would definitely make them again, but I added a half teaspoon of salt and they definitely needed it, in my opinion. Thanks for a great fall recipe!

  76. I can’t wait to surprise my daughter with these tonight. One question: Is the butter for the muffin batter chilled or at room temperature? I know it’s chilled for the streusel topping but wasn’t sure initially.

    1. HI! The butter for the batter is melted. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  77. 5 stars
    I made the muffins tonight! They are absolutely delicious and super easy to make. Thank you for a recipe that our entire family enjoyed eating.

  78. This might be a stupid question, but what makes it a coffee cake, if there is no coffee in it?
    Regardless I am excited to try this recipe!

    1. haha! I have no idea. I guess it’s the fact that you can eat it with coffee! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  79. Oh my, these are good! Made them this past weekend for breakfast. They bake beautifully at the altitude we live at!! AND, they need to be served with the cinnamon honey butter. Thanks for this recipe!

  80. This look great, I love all the fall recipes. I’m going to make these and your double the streusel apple butter bars for some friends and family this weekend. Question about these muffins, and actually about any muffin recipes: can I make this as a bread instead, like in a 5×9? I also think I’ll use half white whole wheat flour – think that would work? Thank you!

    1. HI! I have not tested this for a bread loaf, so it is hard to say. I would divide between to loaf pans though and bake 30 minutes or. You’ll need to play around with a bit! And yes, white whole wheat flour will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! Tieghan

  81. I am with you on the anxiety flaring up. I also have anxiety, which I use therapy + medication to help with, but lately it’s seemed higher than usual. +1 to cozy baking to help, and I hope it helps you as well <3

  82. Hi! I love all your recepies!!!! Every single one i’ve made is just so yummi! 🙂
    You mention in this one , the key is using pumpkin puree , but i would love to know how to make it :@ since i am from Mexico, and it is not so common over here!
    Thanks!

    1. Hi Tanina! You can either use store bought pumpkin puree or use a homemade recipe! I will provide a simple one below!

      Preheat oven to 325 degrees F (165 degrees C).
      Cut the pumpkin in half, stem to base. Remove seeds and pulp. …
      Bake in the preheated oven, foil side up, 1 hour, or until tender.
      Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.

    2. HI! Do you have pumpkin in Mexico? If so, roast the pumpkin, scoop out the orange flesh, then puree in a blender or food processor. Then you will have pumpkin puree! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  83. 5 stars
    Let me tell you that I’ve been following you for years… And when I saw your recipe in my email I knew why I follow you..
    Just because you do this kind of things while other keep on “baking” THE SAME one and again
    Thanks
    Upss..sorry about the muffins
    Omg!!! ?????????

  84. 5 stars
    We just made these and for me, this may be the best muffin I’ve ever had. I LOVE coffee cake muffins and I LOVE pumpkin, so to combine the best of both worlds is just awesome! They are so moist and flavorful! We opted to bypass the honey butter and went with a more traditional drizzle of a confectioners sugar glaze.
    Thank you for this great recipe and for all your great work!

  85. 5 stars
    I made them this morning! Delicious! I’m a chocoholic so I added some chocolate chips to a few of the muffins… yummy addition! Thank you for the recipe!

  86. YUMM! Baking calms my anxiety as well! It’s so comforting, especially when streusel and fall spices are involved. I can’t think of a better way to start or end the day then one of these muffins with a big mug of coffee or chai! Bring on all the pumpkin these next couple months!!!

  87. 5 stars
    Thank you for making my day! This is exactly what I’ve been wanting! Amazing flavors and moist crumb! On a side note, I made these with whole wheat flour (milled at home, of course) and they worked out beautifully. Also, my favorite pumpkin (or squash) to use for baking is Kabocha squash, it’s so sweet and just bursting with flavor!

  88. These look delightful! We love dairy in our family but it does NOT love us back 🙁 Will the muffins still be okay without the cream cheese? Any alterations I need to make in regards to baking time?

    1. Hi Nicole! Yes, you can omit the cream cheese, no big deal!! Bake the muffins for the same amount of time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  89. 5 stars
    I struggle with anxiety too, and it always helps to do things that remind me of being an innocent kid, when you had no worries and everything was just so perfect and happy all the time, no stresses just happy warm memories! … anyways these look AMAZING! that crumble topping is so perfect effect!

  90. I adore cinnamon butter; not sure why I’ve never tried making it at home before! Can’t wait to try this 🙂

    1. Hi! Yes, the bake time is the same! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  91. Well. . you might not have many pumpkin recipes on the site but this little beauty more than makes up for that. It looks utterly irresistible. And I want to schmear that cinnamon honey butter on everything. Yumm-o!!!

  92. 5 stars
    Can we use candy gems in this recipe ??
    Very simple words have been used to explain this method Thanku so very much sharing this great recipe.

    1. Hi! I am sorry, what are candy gems? I have never heard of these. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan