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Flaky, sugary, spiced pumpkin pie pull apart muffins are flaky biscuit meats delicious muffin and are a favorite fall breakfast around here.

My favorite time of the year is upon us, and with that comes also the start of #PumpkinWeek 2018.

I brought these delicious, flaky, sugar and cinnamon coated Pumpkin Pie Pull Apart Muffins to the first day and I think you’ll love them as much as I do!

Great big shout out to Dixie Crystals, Cabot Creamery Co-operative and Eggland’s Best for sending products and coupons to help facilitate all these fun recipes posted this week! Without you, it just wouldn’t be the same.

Exceptional products, exceptional brands. THANK YOU!!

Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures!

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes.

Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! (most of mine are pumpkin desserts or breakfast, like these Pumpkin Pie Pull Apart Muffins)

These delicious breakfast muffins are flaky, buttery layers of pumpkin and cinnamon sugar goodness.

Pumpkin Pie Pull Apart Muffins are a great Fall breakfast treat, easy to make and absolutely delicious!

And now, today’s recipes: Here are today’s #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen

Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections

Are you ready to make Pumpkin Pie Pull Apart Muffins?

Our favorite muffin tin is this one.

Pumpkin Pie Pull Apart Muffins

Yield: 8

These delicious breakfast muffins are flaky, buttery layers of pumpkin and cinnamon sugar goodness. Pumpkin Pie Pull Apart Muffins are a great Fall breakfast treat, easy to make and absolutely delicious!

Print

Ingredients

• 3/4 cup pumpkin puree
• 1/4 cup Dixie Crystals Brown Sugar
• 1 teaspoon pumpkin pie spice extract, (we used McCormick)
• 1 teaspoon pumpkin pie spice
• 1 Eggland's Best egg
• 1 8-count can Biscuits
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon Dixie Crystal's granulated sugar

Instructions

1. Preheat oven to 350 degrees. Prepare a muffin tin by using nonstick cooking spray, our use cupcake liners.
2. In a large bowl, stir the pumpkin puree, brown sugar, vanilla, pumpkin pie spice and egg. Set aside.
3. Open the biscuits and cut them in half (to make two biscuits). Again, cut them all in half so you have a half moon.
4. In a small bowl, mix together the sugar and pumpkin pie spice.
5. Coat each half moon with the sugar/spice mix.
6. Lay the dough on a pan. Spread the pumpkin puree mixture on top and layer another half moon slice on top. Continue spreading the mixture and layering with another piece until you have them about 5 high.
7. Place finished stacks of 5 into the muffin pan with the rounded side facing upward.
8. Bake for 15-20 minutes or until golden. 

Don’t forget to check out these other fun recipes from Daily Dish Recipes:

• French Toast Muffins Bites
• Coffee Cake Muffins
• Pumpkin Pie Spice Donut Muffins

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

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