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
Scale
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
