Author: These Pumpkin Pull-Apart Biscuits with Crunchy Caramel Glaze are the perfect way to start your day during the cozy autumn season. Pair it with a steaming cup of coffee and a good book, and you have the ultimate fall breakfast!
Pumpkin Butter Pull-Apart Muffins
As I brainstormed fun and original fall recipes, the idea of pumpkin butter popped into my head, and I knew I had struck gold. Building on the concept of apple butter, one of my all-time favorites, I decided to create a recipe that showcased the deliciousness of pumpkin butter. And let me tell you, it was a fantastic decision!
These jumbo pull-apart muffins are incredibly easy to make, taking just 30 minutes from start to finish. Each muffin features three individually filled pockets of sweet pumpkin goodness, generously topped with a satisfyingly crunchy caramel glaze. The combination of flavors and textures is simply heavenly.
I opted for homemade biscuits in this recipe, but if you prefer, you can use canned biscuits to save time. Either way, these Pumpkin Pull-Apart Biscuits deserve a spot on your fall brunch menu. Trust me, they will become a staple in your autumn baking repertoire!
Ingredients
Here’s a quick breakdown of each ingredient used in the recipe, along with their roles and possible substitutions. Note, all measurements are available on the printable recipe card at the end of this post.
For Pumpkin Butter:
- Pure Pumpkin – Provides the main pumpkin flavor and texture in the butter. Substitute with homemade pumpkin puree if desired.
- Water – Helps in achieving the desired consistency of the pumpkin butter, you can use milk if you want, but it doesn’t change the texture or taste much.
- Sugar – Adds sweetness to the butter. You can substitute with an alternative sweetener like maple syrup or honey, adjusting the quantity to taste.
- Pumpkin Pie Spice – Infuses the butter with warm, aromatic flavors. If you don’t have pumpkin pie spice, you can make a substitute by combining cinnamon, ginger, nutmeg, and cloves in equal parts.
For Crunchy Caramel Glaze:
- Brown Sugar – Forms the base of the glaze, providing a rich, caramelized sweetness. You can use granulated sugar as a substitute, although the flavor and texture will differ.
- Butter – Adds richness and helps create a smooth, velvety texture in the glaze. Substitute with margarine or a dairy-free butter alternative if needed.
For Biscuits:
- Buttermilk Biscuits –Serve as the outer layer of the pull-apart biscuits. Use pre-made canned biscuits for convenience, or make your own homemade biscuit dough if preferred.
Please note that while substitutions are possible, they may alter the taste and texture of the final product.
How to Make Pumpkin Pull-Apart Biscuits with Crunchy Caramel Glaze
Let’s dive into the simple steps to create these mouthwatering Pumpkin Pull-Apart Biscuits.
- Prepare Pumpkin Butter: Combine canned pumpkin, water, sugar, and pumpkin pie spice in a saucepan. Cook and stir until dissolved and thickened (5-7 minutes).
- Make Crunchy Caramel Glaze: Heat brown sugar and butter in a small saucepan until well combined. Set aside and reheat if needed.
- Assemble the Biscuits: Preheat the oven, grease a jumbo muffin pan, and cut the biscuits in half. Flatten each half and add a teaspoon of pumpkin butter. Seal the biscuit closed around the filling and place three filled halves in each muffin space.
- Add Glaze and Bake: Drizzle caramel glaze over each muffin and optionally sprinkle with chocolate chips. Bake in preheated oven until golden brown (25-30 minutes).
- Enjoy: Allow muffins to cool slightly before removing from the pan. Serve warm and enjoy the comforting flavors of fall!
These Pumpkin Pull-Apart Biscuits with Crunchy Caramel Glaze are truly irresistible. So, grab a cup of coffee and indulge in these mouthwatering delights on a foggy fall morning or a cozy fall evening. It’s the perfect treat to celebrate the season. Oh, and don’t forget to try the chocolate chip version too—they’re absolutely divine!
If you give this recipe a try, I’d love to hear about your experience. Enjoy!
Common Questions
Yes, you can substitute homemade pumpkin puree for canned pure pumpkin in the pumpkin butter recipe. You can even use butternut squash puree! Just ensure that the homemade puree has a similar consistency and texture to canned pumpkin.
Absolutely! If you prefer a different glaze, you can experiment with alternatives. For example, you could try a cream cheese glaze, maple glaze, or even a simple powdered sugar glaze. Feel free to get creative and choose a glaze that complements the flavors of the pumpkin biscuits to your liking!
Yes, you can freeze the pumpkin pull-apart biscuits for later enjoyment. Once baked and cooled, place the biscuits in an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. When you’re ready to eat them, simply thaw them in the refrigerator overnight and reheat them in a preheated oven until warmed through. This way, you can enjoy the delicious flavors of these pumpkin biscuits whenever you crave them, even on busy days!
Even More Fall Flavors
Looking to savor the tastes and aromas of fall even longer? Here are a few of our favorite flavors and smells of the autumn season!
Pumpkin Butter filled Pull Apart Muffins with Crunchy Caramel Glaze
Ingredients
For Pumpkin Butter
- 1/2 cup pumpkin puree
- 2 tbsp milk or water
- 2 tbsp sugar
- 1 tbsp pumpkin pie spice
For Crunchy Caramel Glaze
- 1/2 cup brown sugar
- 4 tbsp butter
For Biscuits
- 18 biscuits we use homemade einkorn biscuits
Instructions
For Pumpkin Butter
- Combine all pumpkin butter ingredients into a medium sauce pan.
- Turn heat onto high, stir until sugar is dissolved.
- Maintain heat, stirring often, until pumpkin butter is desired thickness. Should take 5-7 minutes.
For Crunchy Caramel Glaze
- Combine glaze ingredients into small sauce pan.
- Heat on medium until butter and sugar are well combined.
- Turn off heat until glaze is needed. A quick re-heat may be needed if caramel hardens.
To Combine All
- Grease jumbo muffin pan and preheat oven to 350°F
- Cut each biscuit in half as pictured. Flatten slightly, not making them too thin.
- Add a small teaspoon of pumpkin butter to middle of flattened biscuit. Pinch biscuit closed around pumpkin butter.
- Add three filled half biscuits to jumbo muffin space. Top with about a tablespoon of caramel glaze.
- Bake for 25-30 minutes or until biscuits are golden brown.
- Allow to cool slightly before removing from pan with tongs. Serve warm and enjoy!
Notes
Nutrition
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These look REALLY amazing (and super easy and yummy)!. Thanks so much for sharing with The Alder Collective!!
These look great. Just wondering what size can of pumpkin to use?
Hi Ashleigh! Great question, I usually use a 12 ounce can, but you can use whatever you have on hand and then sugar and season it to taste! Thanks for stopping by :-)