Pumpkin Pie Pull Apart Muffins Recipe
If you’re the kind of person who finds it impossible to resist the warm, cozy flavors of autumn—or the buttery flakiness of a pull-apart treat—these Pumpkin Pie Pull Apart Muffins are destined to become your new seasonal obsession. Imagine golden, caramelized edges, pillowy biscuit layers infused with spiced pumpkin filling, and a delightful ease that makes them every bit as fun to bake as they are to eat. Pumpkin Pie Pull Apart Muffins are perfect for festive brunches, easy desserts, or even a sweet breakfast that will wow your friends and family. The best part? They capture all the nostalgic notes of classic pumpkin pie, but with the playful peel-and-eat appeal that makes every bite a little celebration!
Ingredients You’ll Need
The beauty of Pumpkin Pie Pull Apart Muffins is how simple, yet impactful, the ingredient list is. Each element perfectly balances the rich, tender texture and warm, aromatic flavors, creating a muffin that is as stunning as it is scrumptious.
- Pumpkin Puree: Go for pure, unsweetened pumpkin puree for the most authentic autumn flavor and creamy texture.
- Brown Sugar: Adds deep, molasses-like sweetness that melds beautifully with the spiced filling.
- Pumpkin Pie Spice Extract: A little goes a long way to ensure the muffins are bursting with cozy, fall-inspired warmth.
- Pumpkin Pie Spice: Use a blend or create your own; this is key for the signature pumpkin pie flavor.
- Egg: Acts as a binder and gives richness to the pumpkin filling mixture.
- Canned Biscuits: These are your shortcut to flaky, light layers—grab a tube of 8-count biscuits from the refrigerated section.
- Granulated Sugar: Just a sprinkle helps create that irresistible, golden exterior with a hint of sweetness.
- Nonstick Cooking Spray or Cupcake Liners: For easy muffin tin release and less mess!
How to Make Pumpkin Pie Pull Apart Muffins
Step 1: Prep the Oven and Muffin Tin
Start things off by preheating your oven to 350 degrees Fahrenheit. While it’s heating, get your muffin tin ready: a quick spray of nonstick cooking spray will do the trick, or you can line the cups with your favorite cupcake liners. This ensures those delightful muffins slide out without a hitch and look picture-perfect.
Step 2: Mix the Pumpkin Pie Filling
In a large mixing bowl, add the pumpkin puree, brown sugar, pumpkin pie spice extract, pumpkin pie spice, and the egg. Stir everything together until you have a smooth, rich, and beautifully fragrant mixture. Give it a taste—this is where all the warmth and creaminess of classic pumpkin pie comes in!
Step 3: Prep the Biscuits
Open your can of biscuits and halve each one horizontally, so you have two thinner rounds from each biscuit. Next, slice each round in half to form little half-moon shapes. You’ll end up with a pile of perfectly stackable biscuit pieces that will make your Pumpkin Pie Pull Apart Muffins wonderfully flaky.
Step 4: Prepare the Sugar-Spice Coating
In a small bowl, combine the granulated sugar and a teaspoon of pumpkin pie spice. This sweet, spicy blend is what gives every layer a little sparkle and extra bite. Set it aside for dusting your biscuit pieces.
Step 5: Coat Each Biscuit Piece
Take each half-moon of biscuit and gently roll or press it into your sugar-spice mixture. You want each piece to have a nice coating, since this is what caramelizes and crisps while baking, creating a magical exterior on your muffins.
Step 6: Stack and Layer
On a clean surface or a baking pan, start building your mini muffin towers: lay down one sugared biscuit piece, spread a small spoonful of pumpkin filling over the top, and stack another biscuit piece on top. Keep going—alternating biscuit and pumpkin mixture—until you have stacks that are about five layers tall. Each muffin stack will burst with gooey flavor in every bite.
Step 7: Fill the Muffin Tin
Gently place each stack into one cup of your prepared muffin tin, with the curved (rounded) sides facing upwards. This creates that signature pull-apart shape and gives you gorgeously crispy golden domes once they bake.
Step 8: Bake to Perfection
Pop your assembled muffin tin into the preheated oven and bake for 15 to 20 minutes, or until the muffins are golden brown and irresistible-looking. Let them cool a few minutes before devouring, so you don’t lose any precious, molten pumpkin filling!
How to Serve Pumpkin Pie Pull Apart Muffins
Garnishes
To make your Pumpkin Pie Pull Apart Muffins feel like an extra-special treat, sprinkle a dusting of powdered sugar over the tops just before serving, or add a dollop of whipped cream for that classic pumpkin pie finish. If you love a nutty touch, a scattering of chopped toasted pecans is fabulous, too.
Side Dishes
Pairing these muffins with a mug of hot spiced cider or a creamy latte makes any morning complete. For a brunch spread, serve alongside scrambled eggs, crisp bacon, and maybe a bowl of fresh fruit—the Pumpkin Pie Pull Apart Muffins steal the show while complementing savory and sweet favorites alike.
Creative Ways to Present
Set your Pumpkin Pie Pull Apart Muffins on a rustic wooden tray, tuck them into a basket lined with a cozy tea towel, or stack them high on a cake stand for visual drama. They’re perfect for autumn parties, bake sales, and even gifts—just wrap a few in parchment and tie with a festive ribbon!
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Pie Pull Apart Muffins fresh, store them in an airtight container at room temperature for up to two days. If your kitchen is especially warm, tucking them in the fridge helps preserve that moist, tender crumb without losing flavor.
Freezing
These muffins freeze beautifully! Once completely cooled, wrap each Pumpkin Pie Pull Apart Muffin tightly in plastic wrap or foil, then stash them in a freezer-safe bag for up to two months. When the pumpkin craving strikes, you’re only minutes away from a freshly baked treat.
Reheating
For that just-baked taste, microwave muffins for about 15-20 seconds or reheat them in a 300-degree oven until warm throughout (about 5-7 minutes). This brings back their signature softness and lets the pumpkin aromas fill your kitchen all over again.
FAQs
Can I use homemade biscuit dough instead of canned?
Absolutely! If you have a favorite biscuit recipe, go ahead and use it. The rustic, homemade dough will add an even more personal touch to your Pumpkin Pie Pull Apart Muffins.
How do I know when the muffins are done baking?
They’ll be golden brown on top and the edges will look set and slightly crisp. You can insert a toothpick into the center of a muffin stack—it should come out clean or with just a few crumbs (but not wet batter).
Can I make these muffins ahead of time?
Yes! You can assemble the unbaked muffin stacks, cover the pan, and refrigerate overnight. Just pop them in the oven when you’re ready to bake for a fresh-from-the-oven treat.
What’s the best way to keep the muffins moist?
Storing Pumpkin Pie Pull Apart Muffins in an airtight container is key. If they start to dry out, a quick 10-second zap in the microwave will revive their soft, gooey texture.
Can I add extras like nuts or chocolate chips?
Of course! Chopped pecans, walnuts, or a handful of mini chocolate chips can be sprinkled between the layers for a fun twist and added crunch or decadence.
Final Thoughts
If you adore the flavors of pumpkin pie and love a good baking shortcut, don’t hesitate to try these Pumpkin Pie Pull Apart Muffins. They’re a guaranteed hit for cozy mornings, festive gatherings, or anytime you want a little slice of autumn magic in muffin form. Gather your ingredients, give them a whirl, and get ready to fall in love with every pull-apart bite!
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Pumpkin Pie Pull Apart Muffins Recipe
- Total Time: 35 minutes
- Yield: 8 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Pie Pull Apart Muffins are a delightful treat perfect for fall mornings or holiday gatherings. Made with pumpkin puree, warm spices, and canned biscuits, these muffins are easy to make and even easier to enjoy.
Ingredients
Pumpkin Filling:
- 3/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice extract (we used McCormick)
- 1 teaspoon pumpkin pie spice
- 1 egg
Muffins:
- 8 count canned biscuits
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon granulated sugar
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Prepare a muffin tin by greasing it with nonstick cooking spray or using cupcake liners.
- Mix Pumpkin Filling: In a large bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice extract, pumpkin pie spice, and egg. Mix well and set aside.
- Prepare Biscuits: Cut each canned biscuit in half to make two thinner biscuits. Cut each half into a half-moon shape.
- Make Sugar Spice Mix: In a small bowl, mix together the granulated sugar and pumpkin pie spice.
- Coat Biscuits: Coat each half-moon biscuit with the sugar and spice mixture.
- Assemble Muffins: Lay one coated biscuit slice on a baking sheet. Spread a layer of the pumpkin filling on top and layer another coated biscuit slice on top. Repeat this layering process until you have a stack of about 5 slices.
- Bake: Place the assembled stacks into the prepared muffin pan with the rounded side facing up. Bake for 15-20 minutes or until the muffins are golden brown.
Notes
- Feel free to sprinkle extra pumpkin pie spice on top before baking for added flavor.
- These muffins are best served warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 11g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Pumpkin Pie, Pull Apart, Muffins, Fall Baking, Easy Recipe
