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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
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. 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.

  2. 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!

  3. 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

  4. 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

  5. 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

    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

  6. 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.

  7. 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

  8. 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