Flaky, sugary, spiced pumpkin pie pull apart muffins. These combine flaky biscuit layers with pumpkin, sugar, and warm spices for a favorite fall breakfast. They’re perfect with a morning cup of coffee or tea.
Autumn is here, and that means it’s time for pumpkin recipes. These Pumpkin Pie Pull Apart Muffins were a hit on the first day of #PumpkinWeek and are easy to love.
The muffins feature buttery, flaky layers filled with pumpkin and cinnamon-sugar — a comforting, seasonal breakfast or brunch option that’s simple to prepare and delicious to eat.
These pull-apart muffins are built from stacked biscuit halves spread with a lightly spiced pumpkin mixture and coated in cinnamon sugar for a crisp, sweet exterior and soft, tender interior.
More Pumpkin Recipes
Try other seasonal favorites for variety: Caramel pumpkin lattes, creamy pumpkin risotto, pumpkin carbonara, stuffed pumpkin, chai‑frosted pumpkin oatmeal cookies, pumpkin pecan pie dump cake, chocolate‑swirled pumpkin cheesecake, classic pumpkin roll, pumpkin cake pops, pumpkin cheesecake ebelskiver, pumpkin cinnamon rolls, pumpkin noodle kugel, and pumpkin‑stuffed French toast.
Pumpkin Pie Pull Apart Muffins Recipe
Tip: Use a nonstick muffin tin or paper liners for easiest removal and cleanup.
Printable Recipe Card
Pumpkin Pie Pull Apart Muffins
Ingredients
- 3/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice (we used McCormick)
- 1 egg
- 8 canned biscuits
- 1 teaspoon pumpkin pie spice (for coating)
- 1/4 teaspoon granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Prepare a muffin tin with nonstick spray or use paper liners.
- In a large bowl, stir together the pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and egg. Set aside.
- Open the biscuits and cut each in half to create half‑moon shapes.
- In a small bowl, mix the granulated sugar and additional pumpkin pie spice.
- Coat each biscuit half with the sugar‑spice mixture.
- On a work surface, lay a biscuit half, spread a thin layer of the pumpkin mixture, then top with another biscuit half. Repeat until each stack is about five layers high.
- Place each stack (rounded side up) into the prepared muffin tin.
- Bake 15–20 minutes, or until the tops are golden and cooked through. Allow to cool slightly before serving.
Nutrition Facts (per serving)
Carbohydrates: 22 g |
Protein: 3 g |
Fat: 5 g |
Sugar: 9 g