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 brings such a cozy, fall-flavored hug in every bite. The tender pumpkin batter swirled with cream cheese and topped with a crunchy cinnamon streusel creates a beautiful balance of soft, creamy, and crispy textures that feels like a coffee shop treat you made at home!

You’ll find that these muffins work perfectly for everything from a weekend brunch spread to a quick afternoon pick-me-up with your favorite cup of coffee or tea. Plus, the cinnamon honey butter takes it to the next level, adding a buttery sweetness that’s just irresistible. When I first tried this recipe, my family goes crazy for it — and I bet yours will too!

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Ingredients You’ll Need

These ingredients combine to create a tender, flavorful muffin with a signature crumble topping and that luscious cinnamon honey butter. I always use fresh spices for the best aroma and flavor punch.

• Salted butter: Melted for the batter and cold cubed for the streusel—using high-quality butter makes a noticeable difference.
• Brown sugar: Adds moist sweetness and depth with its molasses content, perfect for pumpkin flavors.
• Vanilla extract: Bring warmth and enhance all the other spices in your muffins.
• Eggs: Help bind everything together and add richness.
• Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for best texture and control over sweetness.
• Milk: Adds moisture; you can swap with any milk you prefer.
• All-purpose flour: The base for structure — measuring it correctly helps avoid a dense muffin.
• Baking powder and baking soda: These leaveners ensure your muffins rise nicely and stay tender.
• Cinnamon and pumpkin pie spice: Key warming spices that scream fall in every bite.
• Kosher salt: Balances sweetness and enhances flavors.
• Cream cheese: Cut into cubes and hidden inside each muffin for a creamy surprise.
• Honey: For the cinnamon honey butter—a natural sweetener with floral notes.

Variations

I love how versatile this Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe is — you can easily tweak it to suit your tastes or dietary needs. Here are a few ways I’ve personalized it over time that you might enjoy experimenting with too!

• Add-ins: I sometimes toss in chopped pecans or walnuts for added crunch, or throw in some mini chocolate chips for a touch of indulgence.
• Dairy-free version: Swap butter for coconut oil and use a plant-based cream cheese alternative — it still tastes amazing.
• Spice swap: If you want a more autumnal punch, try adding ground nutmeg or allspice along with the pumpkin pie spice.
• Sweetener alternatives: You can swap out brown sugar for coconut sugar or maple syrup if you want a slightly different sweetness profile.

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

Step 1: Prep Your Muffin Tins and Oven

First up, preheat your oven to 350°F (175°C). I like to line 16 muffin tins with paper liners for easy cleanup and perfect muffin shapes. Insulating the tin with liners helps maintain moisture in the muffin and keeps them from sticking, making your life easier.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, and vanilla until smooth and fragrant. Add the eggs one at a time, blending each fully before adding the next. Then, mix in the pumpkin puree and milk until the mixture looks creamy and cohesive without any lumps. This is where the batter gets that lovely richness and moisture.

Step 3: Combine the Dry Ingredients and Mix Gently

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Gradually add the dry mix to the wet ingredients, stirring on low speed just until combined. Be careful not to overmix here—that can lead to dense muffins instead of light, fluffy ones.

Step 4: Make the Streusel Topping

To make the streusel, toss together flour, brown sugar, and cinnamon in a medium bowl. Cut in the cold cubed butter using your fingers until the mixture resembles coarse crumbs. The cold butter creates that crumbly and slightly crunchy topping that I find absolutely essential for texture contrast in these muffins.

Step 5: Assemble the Muffins

Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Then, press one cube of cream cheese into the center of each muffin batter. Finally, sprinkle the streusel generously over the top of every muffin before popping them into the oven. That surprise creamy swirl inside paired with the crispy topping is what takes these muffins from good to unforgettable.

Step 6: Bake and Make the Cinnamon Honey Butter

Bake for 25-30 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. While they’re baking, mix the softened butter with honey and ground cinnamon in a small bowl for the cinnamon honey butter. This spread is my secret weapon — it adds a sweet warmth that melts beautifully on these muffins.

Step 7: Serve and Enjoy!

Once baked, let the muffins cool slightly—though I find that these taste best warm when slathered with the cinnamon honey butter. Whether you’re having one for breakfast or an indulgent snack, these muffins never disappoint.

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

Garnishes

I like to keep it simple with a dollop of the cinnamon honey butter fresh out of the oven. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top to enhance the sweetness and add a little texture twist—a small secret that amps up every bite.

Side Dishes

Pair these muffins with a hot cup of coffee or tea for a classic combo. A bowl of fresh fruit or a simple yogurt parfait complements their richness beautifully—especially if you want to round out a breakfast or brunch plate.

Creative Ways to Present

For special occasions, I’ve arranged these muffins on a tiered cake stand garnished with fresh cinnamon sticks and a scattering of mini pumpkins or autumn leaves. It instantly turns a simple batch of muffins into a festive centerpiece that guests admire before devouring!

Make Ahead and Storage

Storing Leftovers

These muffins store really well at room temperature for up to 2 days in an airtight container—I’ve found that helps them stay moist without getting soggy. If you want them to last a bit longer, refrigerate and bring them back to room temp before serving.

Freezing

I like to freeze extras individually wrapped in plastic wrap inside a freezer bag. When I want one, I simply thaw it on the counter for an hour or pop it in the microwave for 20 seconds. The texture stays beautiful, and they taste nearly fresh-baked.

Reheating

To reheat, I recommend placing the muffin in a toaster oven or conventional oven at 350°F for about 5-7 minutes. This restores the crispness of the streusel topping and warms the cream cheese center nicely. You can also microwave for 15-20 seconds if you’re in a rush but lose some of that crisp texture.

FAQs

Final Thoughts

This Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe holds a special place in my kitchen routine when the air starts to get crisp and leaves turn golden. It’s the kind of recipe that’s not only delicious but easy enough to make on a whim, yet impressive enough to delight guests. I can’t recommend baking these enough—once you try them, I bet you’ll keep coming back for that perfect cozy bite.

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