Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe

I absolutely love starting my mornings with a warm, cozy treat, and these Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe fit the bill perfectly. There’s just something magical about the tender pumpkin-infused muffins crowned with a cinnamon-spiced streusel and that dreamy cinnamon honey butter melting right on top. Whenever I make them, the kitchen fills with the most inviting autumn scents that make any morning feel special.

You’ll find that these muffins are an easy way to bring that pumpkin spice charm into quick, grab-and-go treats for breakfast or an afternoon pick-me-up. I discovered this recipe on a crisp fall weekend, and since then, it has become a favorite not only because of the flavors but also how simple it is to whip up a batch. The blend of the crumbly streusel and the luscious cinnamon honey butter really takes these Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe next-level delicious.

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Ingredients You’ll Need

The ingredients for these Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe are simple and easy to find. Using pantry staples like all-purpose flour and warm spices combined with fresh pumpkin puree truly brings this recipe to life. I always recommend fresh pumpkin puree over canned when possible for the best texture and flavor.

• Salted butter: Using salted butter enhances the flavor and balances sweetness throughout the muffins and streusel.
• Brown sugar: The packed brown sugar adds moisture and a subtle caramel note that’s perfect with pumpkin.
• Vanilla extract: Just a hint to deepen the overall flavor complexity.
• Eggs: Key for structure and moisture in the muffins.
• Pumpkin puree: Not pumpkin pie filling—pure pumpkin for that authentic taste and texture.
• Milk: Helps keep the batter smooth and tender.
• All-purpose flour: The foundation for the muffin’s texture.
• Baking powder & baking soda: Important for the perfect rise and crumb.
• Cinnamon & pumpkin pie spice: These warm spices bring the quintessential pumpkin flavor we all love.
• Kosher salt: Balances the sweetness and enhances flavors.
• Cream cheese: Cubed cream cheese surprises inside the muffin for creamy decadence.
• Honey: Natural sweetness in the cinnamon honey butter that’s just dreamy.

Variations

I love that this Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe is so versatile—you can easily tweak it to suit your taste or dietary needs without losing that cozy vibe. Whether you add nuts or swap dairy, it’s all about making these muffins your own.

• Nutty twist: I like tossing in chopped pecans or walnuts for extra crunch and a little nutty warmth. My family goes crazy for this add-in!
• Dairy-free option: Swap the butter and cream cheese with plant-based alternatives and use almond or oat milk—works beautifully in a pinch.
• Spice it up: For a little kick, add a pinch of ground ginger or nutmeg along with cinnamon and pumpkin pie spice.
• Maple cinnamon butter: Replace honey with pure maple syrup for a different but equally delicious topping on your muffins.

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

Step 1: Prep and mix the batter

First things first, preheat your oven to 350°F and line 16 muffin cups with paper liners—this makes cleanup a breeze and muffins easy to pop out. In a large bowl, mix the melted butter, brown sugar, and vanilla until smooth. Then beat in the eggs one at a time, ensuring each one fully incorporates before adding the next. Next, blend in the pumpkin puree and milk, mixing until you get a creamy consistency—this combo helps keep the muffins moist and tender.

Step 2: Combine the dry ingredients and fold in

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Slowly add this to the wet mixture, mixing on low speed just until everything is combined. Be careful not to overmix—the batter should be thick with some small lumps, which guarantees fluffy muffins instead of dense ones.

Step 3: Make the streusel topping

Now, for the crumbly goodness—combine the flour, brown sugar, and cinnamon in a medium bowl. Cut the cold cubed butter into the mixture with your fingers until it looks like coarse crumbs. This technique is key because the cold butter creates that perfect crisp streusel instead of melting into the flour.

Step 4: Assemble and bake

Divide the batter evenly among the muffin cups. Here’s a little trick I picked up: gently push one cream cheese cube into the center of each muffin—don’t worry if a little peeks out, it bakes into such a creamy surprise. Sprinkle the streusel generously over the tops, then bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Keep an eye on them after 20 minutes so the streusel doesn’t burn.

Step 5: Whip up the cinnamon honey butter

While your muffins cool just a bit, combine softened butter, honey, and ground cinnamon in a small bowl. Mix until smooth and spreadable. This cinnamon honey butter is the finishing touch that turns the muffins from good to oh-so-memorable.

Step 6: Serve and enjoy

Serve your Pumpkin Coffee Cake Muffins warm with a generous smear of the cinnamon honey butter—I promise you’ll savor every bite! They’re just as tasty at room temperature if you want to make them ahead or pack for later.

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

Garnishes

I usually stick with a simple sprinkle of extra cinnamon or a tiny drizzle of honey if I want to jazz things up when serving these muffins. Sometimes, a scattering of chopped pecans on top right after baking adds a nice crunch and makes them look bakery-fancy.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee, chai tea, or even a cozy latte. For brunch, I love serving them alongside scrambled eggs or a fresh fruit salad to balance the richness.

Creative Ways to Present

For holiday gatherings, I like to arrange these Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe on a rustic wooden board with cinnamon sticks and small pumpkins for a festive feel. Wrapping a few muffins in parchment paper tied with twine makes an adorable guest gift or hostess present, too!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover muffins in an airtight container at room temperature for up to 3 days, which is plenty of time because they rarely last that long at my house. If your kitchen is warm, consider refrigerating them to keep the cream cheese fresh.

Freezing

These muffins freeze beautifully—just wrap each one tightly in plastic wrap and pop them into a freezer bag. I’ve had great success freezing them for up to 2 months. When you want a treat, thaw at room temperature or gently warm in the microwave.

Reheating

To reheat, I find 15-20 seconds in the microwave works wonders to revive the softness and make the cinnamon honey butter melt quickly on top. Avoid overheating since it can dry out the muffins.

FAQs

Final Thoughts

This Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe has truly become a staple in my kitchen for cooler months and special weekend brunches. I love how easy it is to bring together familiar flavors that make everyone smile and feel cozy inside. If you’re looking to add a little pumpkin spice joy to your mornings, I hope you give this recipe a try—it’s like a warm hug in muffin form, and I’m confident you’ll fall for it just like I did.

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