Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe

I absolutely love how the Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe comes together so beautifully every time I make it. There’s something magical about the cozy pumpkin flavor paired with warm spices, and that crumbly streusel topping adds the perfect touch of sweetness and crunch. These muffins are just the thing to brighten up your breakfast table or impress your friends at a weekend brunch.

When I first tried this recipe, I wasn’t sure if the cinnamon honey butter would really make a difference, but it totally does! Spreading that silky, sweet butter on a warm muffin? Divine. Plus, making these Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe is straightforward enough for an easy weeknight bake but special enough for holiday mornings. You’ll find these muffins quickly becoming a favorite in your recipe lineup.

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Ingredients You’ll Need

The beauty of this Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe is how simple pantry staples come together to form a rich, flavorful treat. Most of the ingredients are common baking essentials, and pumpkin puree brings it all home with a seasonal touch.

• Salted butter: Use real butter, not margarine, for the best flavor and that perfect buttery richness in both the muffins and the cinnamon honey butter.
• Brown sugar: Packed brown sugar adds molasses notes that complement the pumpkin’s earthiness.
• Vanilla extract: Just a splash amps up the overall flavor beautifully.
• Eggs: They bind ingredients and give the muffins that tender crumb.
• Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for the best taste and texture.
• Milk: Adds moisture without weighing the muffins down.
• All-purpose flour: Essential for structure — plus an extra bit for the streusel topping.
• Baking powder & baking soda: These leaveners give your muffins that lovely rise and fluffy texture.
• Cinnamon & pumpkin pie spice: The perfect partner spices to boost the pumpkin flavor.
• Kosher salt: A pinch enhances all the sweet and spicy flavors.
• Cream cheese: Cubed and tucked inside each muffin for a gooey surprise.
• Honey: Natural sweetness sets off the cinnamon honey butter perfectly.

Variations

I love how versatile these Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe can be. Over time, I’ve played with a few tweaks to suit different moods or dietary needs, and it’s fun to make it your own.

• Gluten-Free Version: I swapped in a gluten-free flour blend once, and the muffins still came out soft and delicious—perfect for guests with sensitivities.
• Add Nuts or Seeds: Chopped pecans or walnuts mix beautifully into the streusel for extra crunch and flavor—I recommend toasting them lightly first.
• Dairy-Free Butter Alternative: Using a plant-based butter lets you enjoy the recipe vegan-style without losing that rich buttery texture.
• Spice it Up: For a little extra warmth, I sometimes add a pinch of nutmeg or a dash of ground cloves—gives it that complex fall flavor I adore.

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

Step 1: Prep Your Muffin Tins and Oven

First things first, preheat your oven to 350°F. Line a 16-cup muffin tin with paper liners—this makes cleanup easier and your muffins come out with a neat, classic look. I find using good quality liners helps prevent sticking, making those beautiful muffins easy to enjoy.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted salted butter, brown sugar, and vanilla extract until smooth. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Next comes the pumpkin puree and milk — beat these in until your mixture is creamy and smooth. This part always reminds me of how cozy and festive pumpkin baking feels!

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Slowly add the dry ingredients to your wet mixture, and stir gently on low speed — or fold by hand — just until everything is combined. Be careful not to overmix here to keep your muffins nice and tender.

Step 4: Make the Streusel Topping

Here’s where the magic happens. In a medium bowl, combine flour, brown sugar, and cinnamon. Use your fingers to rub in the cold, cubed butter until the mixture turns crumbly. Don’t rush this — those little butter bits create that coveted crumbly topping that melts in your mouth.

Step 5: Assemble the Muffins

Dollop spoonfuls of batter into each muffin liner, filling about two-thirds full. Then, gently press one cube of cream cheese into the center of each muffin—this gives you that creamy surprise bite. Finally, sprinkle the streusel generously over the tops. I always smile at this step because the streusel promises that delicious crunch in every bite!

Step 6: Bake and Make Cinnamon Honey Butter

Bake the muffins for 25-30 minutes or until a toothpick inserted into the center (avoiding cream cheese) comes out clean. While they’re baking, whisk together softened butter, honey, and ground cinnamon for the cinnamon honey butter. This butter is a showstopper, so don’t skip it! I always make a little extra for spreading.

Step 7: Serve and Enjoy!

Once baked, let the muffins cool slightly before serving warm with a generous smear of cinnamon honey butter. If you want to get fancy, melt the butter for easy spreading. Trust me, these Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe takes breakfast or snack time to a new level of cozy comfort.

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

Garnishes

I love keeping it simple with just a schmear of the cinnamon honey butter, but if I’m feeling fancy, a light dusting of powdered sugar adds a bit of charm without overpowering the flavors. A sprinkle of finely chopped toasted pecans on top is also delightful for texture and nuttiness.

Side Dishes

These muffins pair beautifully with a hot cup of coffee or chai tea to bring out the spices. For brunch, I like serving them alongside scrambled eggs or a fresh fruit salad to balance the sweetness and make a complete meal.

Creative Ways to Present

For holiday gatherings, I once arranged these Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe on a wooden board with mini jars of the cinnamon honey butter for guests to help themselves. You can also wrap individual muffins in parchment with a cinnamon stick as a rustic gift or party favor — always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to two days, but honestly, they rarely last that long in my house! Keeping them covered well makes sure they stay soft and moist instead of drying out.

Freezing

If I want to save some for later, I freeze these muffins after they’ve cooled completely. I wrap each muffin tightly in plastic wrap and pop them into a freezer bag. They freeze wonderfully and thaw quickly when you want a treat.

Reheating

The best way I’ve found to reheat leftover or thawed muffins is in the microwave for about 15-20 seconds or pop them in a 350°F oven for a few minutes to warm through without drying. Then, I spread a little extra cinnamon honey butter on top while warm—just heavenly.

FAQs

Final Thoughts

This Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter Recipe has become a true favorite in my home, especially during the cooler months when I crave that warm, spiced comfort food. It’s the kind of recipe I circle back to again and again because it never disappoints, and the cinnamon honey butter adds that extra cozy magic I can’t get enough of. I hope you enjoy baking and sharing these muffins as much as I do because they really are a little slice of happiness in every bite.

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