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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!
Course Breakfast and Brunch Recipes
Cuisine American
Keyword easy muffin recipes, easy pumpkin recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 144kcal

Ingredients

  • ¾ cup pumpkin puree
  • ¼ cup brown sugar
  • 1 teaspoons pumpkin pie spice extract (we used McCormick)
  • 1 teaspoons pumpkin pie spice
  • 1 egg
  • 8 count canned biscuits
  • 1 teaspoons pumpkin pie spice
  • ¼ teaspoons granulated sugar

Instructions

  • Preheat oven to 350 degrees. Prepare a muffin tin by using nonstick cooking spray, our use cupcake liners.
  • In a large bowl, stir the pumpkin puree, brown sugar, vanilla, pumpkin pie spice and egg. Set aside.
  • Open the biscuits and cut them in half (to make two biscuits). Again, cut them all in half so you have a half moon.
  • In a small bowl, mix together the sugar and pumpkin pie spice.
  • Coat each half moon with the sugar/spice mix.
  • 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.
  • Place finished stacks of 5 into the muffin pan with the rounded side facing upward.
  • Bake for 15-20 minutes or until golden. 

Nutrition

Calories: 144kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 266mg | Potassium: 129mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3606IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg