Pumpkin Butter filled Pull Apart Muffins with Crunchy Caramel Glaze


For Pumpkin Butter

  • 1 Can Pure Pumpkin
  • 1/2 Cup Water
  • 1 Cup Sugar
  • 2 Tbsp Pumpkin Pie Spice

For Crunchy Caramel Glaze

  • 1 Cup Brown Sugar
  • 1/2 Cup Butter

For Biscuits

  • 2 Cans Buttermilk Biscuits


For Pumpkin Butter

  1. Combine all pumpkin butter ingredients into a medium sauce pan.
  2. Turn heat onto high, stir until sugar is dissolved.
  3. Maintain heat, stirring often, until pumpkin butter is desired thickness. Should take 5-7 minutes.

For Crunchy Caramel Glaze

  1. Combine glaze ingredients into small sauce pan.
  2. Heat on medium until butter and sugar are well combined.
  3. Turn off heat until glaze is needed. A quick re-heat may be needed if caramel hardens.

To Combine All

  1. Grease jumbo muffin pan and preheat oven to 350.
  2. Cut each biscuit in half as pictured.
  3. Flatten slightly, not making them too thin.
  4. Add a small teaspoon of pumpkin butter to middle of flattened biscuit.
  5. Pinch biscuit closed around pumpkin butter.
  6. Add three filled half biscuits to jumbo muffin space.
  7. Top with desired amount of caramel glaze.
  8. Bake for 25-30 minutes or until biscuits are golden brown.
  9. Allow to cool slightly before removing from pan with tongs.
  10. Serve warm and enjoy!