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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 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.
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!Â
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.Â
Storing:Â these muffins keep well for 3-4 days at room temperature.Â
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.
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
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.
Thank you so much Amy! I am really glad this recipe turned out well for you! xTieghan
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!
Thank you so much Laura! I am really glad this turned out so well for you! xTieghan
They are the best!!
And easy to make! Love this recipe!!
Thank you Melle! xTieghan
Would this recipe work gluten free with almond flour?
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
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.
Thank you so much Astrid! I am really glad you have been enjoying my recipes! xTieghan
Swapped vegan butter and flax eggs to make it vegan and it turned out perfectly!! Very delicious!
Amazing! I am really glad you enjoyed this Steph! Thank you! xTieghan
SO much butter!! Could I use coconut oil instead?? Anyone tried that
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
I am out of cream cheese. If I leave it out of the strueusel will it affect the outcome much?
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
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!
Thank you so much Diane! I am really happy to hear that! xTieghan
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!!!
Aw you are too kind! I am really glad you enjoyed these muffins, Kristi! Thank you so much for trying it! xTieghan
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!
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
Would it work to bake this in a 9×9 pan instead of muffins?
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
These look amazing!!….but, I only have unsalted butter on hand….Will that work?
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
How much oat flour (ground oats) could I substitute for all-purpose flour? Thanks!
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