Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe

I absolutely love sharing this Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe because it combines the cozy flavors of fall into a perfectly tender muffin with a bit of a surprise inside—a cube of cream cheese that melts into a delicious center. It’s one of those recipes that feels like a warm hug on a chilly morning, and honestly, these muffins are my go-to for breakfast gatherings or a sweet afternoon treat with coffee.

When I first tried this recipe, I was blown away by how the cinnamon honey butter elevates the muffins, adding a silky sweetness that complements the spiced pumpkin flavors perfectly. You’ll find that these Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe work wonderfully not just for a special occasion but also to brighten an ordinary day.

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Ingredients You’ll Need

This recipe uses simple pantry staples that come together to create layers of flavor. Choosing fresh pumpkin puree and good-quality spices will make a noticeable difference.

• Salted butter: Using salted butter enhances the overall flavor, especially in the cinnamon honey butter.
• Brown sugar: Packed brown sugar adds moisture and a deep, caramel-like sweetness to the muffins and streusel.
• Vanilla extract: This adds warmth and richness that beautifully complements the pumpkin spices.
• Eggs: They bind the ingredients and add structure to the muffins.
• Pumpkin puree: Fresh or canned pumpkin gives the muffin that signature moist texture and earthy flavor.
• Milk: Just a splash to balance the batter’s consistency and keep it tender.
• All-purpose flour: The base for the muffins and the streusel topping, creating the perfect crumb.
• Baking powder and baking soda: These leavening agents work together for a fluffy, light muffin.
• Cinnamon and pumpkin pie spice: The heart of the flavor, warming without overpowering.
• Kosher salt: Highlights all the flavors and balances the sweetness.
• Cream cheese: Cubed and hidden inside, it gives a luscious surprise in each bite.
• Honey: Natural sweetness that blends beautifully into the cinnamon butter.

Variations

One thing I love about this Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe is how easy it is to tweak for different tastes or dietary needs. I encourage you to experiment to make it your own.

• Gluten-Free Option: I discovered swapping in my favorite gluten-free blend (like Cup4Cup) works seamlessly with no compromise on texture.
• Vegan Variation: Replace eggs with flax eggs and use vegan butter; the cream cheese filling can be swapped for a dairy-free spread for a delicious vegan treat.
• Nutty Twist: Add chopped pecans or walnuts to the streusel topping for a satisfying crunch that my family adores.
• Spice Boost: Feel free to add a pinch of nutmeg or cloves for a deeper spice profile, especially during cooler months.

How to Make Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe

Step 1: Prep Your Ingredients and Muffin Tin

Start by preheating your oven to 350°F and lining a 16-cup muffin tin with paper liners. This helps the muffins release easily after baking and keeps cleanup simple. Having your butter melted and all ingredients measured ahead of time makes the process smooth—trust me, it helps, especially when you’re excited to bake!

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, and vanilla extract until the mixture is smooth and fragrant. Then add the eggs one by one, beating well after each to ensure they’re fully incorporated. Next, stir in the pumpkin puree and milk until the batter is creamy—this combination is exactly what gives the muffins their moist, tender crumb.

Step 3: Combine Dry Ingredients and Mix Gently

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Add these dry ingredients to the wet mixture, mixing on low speed just until everything is combined—don’t overmix here or the muffins might turn out dense. You want the batter fully mixed but still light.

Step 4: Make the Streusel Topping

Use your fingers to work the cold butter into the flour, brown sugar, and cinnamon for the streusel until crumbly. This step is fun and gives the muffins that irresistible crumbly top. The cold butter helps the streusel stay crunchy after baking, so don’t skip chilling it first.

Step 5: Assemble and Bake

Divide the batter evenly among the muffin cups, then gently push a cube of cream cheese into the center of each. This little surprise is a game changer—you’ll love the creamy, tangy burst inside. Sprinkle the streusel evenly over the muffins, then bake 25-30 minutes or until a toothpick inserted near the edge (not the center where the cream cheese is) comes out clean. This ensures the muffins are perfectly baked around the gooey filling.

Step 6: Make the Cinnamon Honey Butter

While the muffins bake, mix the softened butter, honey, and cinnamon together until smooth and spreadable. I love making this ahead so it’s ready to slather on warm muffins right out of the oven.

Step 7: Serve and Enjoy

These muffins are fabulous warm but also draw out their full flavor at room temperature. Slather on a generous dab of cinnamon honey butter and enjoy with your favorite cup of coffee or tea.

How to Serve Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe

Garnishes

I usually keep it simple with the cinnamon honey butter, but for extra flair, a light dusting of powdered sugar or a sprinkle of chopped pecans on top adds a beautiful touch. Some days I even drizzle a little extra honey for an indulgent finish.

Side Dishes

These muffins pair wonderfully with fresh fruit like sliced apples or pears and a cup of strong coffee or chai tea. For brunch, I enjoy them alongside scrambled eggs or a veggie frittata to balance the sweetness.

Creative Ways to Present

When hosting a brunch, I’ve laid these muffins out on a rustic wooden board with small bowls of cinnamon honey butter and cream cheese spreads nearby. It makes for a cozy, inviting setup that encourages everyone to customize their muffins.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature, and they stay fresh for 3-4 days. Just be sure to keep the cinnamon honey butter separate until ready to serve to keep the muffins from getting soggy.

Freezing

Freezing these muffins works like a charm—wrap them individually in plastic wrap and then place in a freezer-safe bag. They freeze well for up to 2 months, making them a great make-ahead breakfast.

Reheating

When you want to enjoy a frozen muffin, remove the wrapping and pop it in the microwave for 20-30 seconds or warm in a 350°F oven for about 10 minutes. Don’t forget a fresh spread of cinnamon honey butter after reheating—it brings them back to life.

FAQs

Final Thoughts

This Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe has become a cherished staple in my home because it brings together the best of cozy fall flavors with a bit of indulgence thanks to that cream cheese center and sweet cinnamon butter. I hope you’ll try making them—it’s like sharing a warm moment over coffee with a friend. Once you do, I’m sure these will be one of your favorites too!

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