Pumpkin Butter filled Pull Apart Muffins with Crunchy Caramel Glaze

pumpkin pull apart filled with pumpkin butter

Pumpkin Butter filled Pull Apart Muffins with Crunchy Caramel Glaze

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!

Course Bread, Breakfast

Cuisine American, baking, bread

Keyword Caramel Pumpkin Muffins, Jumbo Pumpkin Butter Muffins, Pumpkin Butter Muffins, Pumpkin Pull Apart Bread, Pumpkin Pull Apart Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings jumbo muffins

Calories 230kcal

Cost $10

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

Buttermilk Biscuits: These 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.

Can I use homemade pumpkin puree instead of canned pure pumpkin for the pumpkin butter?

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.

Nutrition