Pumpkin Pie Pull Apart Muffins Recipe

The Cozy Idea

I wanted pumpkin pie for breakfast. But that seemed silly. So I had a little idea. What if we made it into a muffin? A muffin you can pull apart with your fingers.

I thought of my grandkids. They love helping in the kitchen. This recipe is perfect for that. It feels like playing with dough. But you get a warm, spiced treat. What is your favorite breakfast to make with family?

My Little Kitchen Helper

My grandson helped me test this. He opened the biscuit can. That *pop* still makes him jump! Then he got to cut and coat the pieces. His little fingers were covered in sugar and spice.

He was so proud. That is why this matters. Cooking together makes memories. It is not just about the food. It is about the laughter and the messy hands.

The Smell of Autumn

You mix the pumpkin with the spices. Doesn’t that smell amazing? It smells like a cozy fall day. That smell fills your whole kitchen. It is the best part, I think.

Fun fact: The “pumpkin pie spice” smell? It is mostly from the nutmeg and cinnamon. They are warm spices. They make your house feel like a home.

Building Your Muffins

Now for the fun part. You layer the dough and pumpkin. It is like building a tiny tower. Five pieces high is just right. They look a little messy. That is okay!

Place them in the pan, round side up. They will puff and become friends in the oven. Do you like recipes where you get to build or stack things?

Warm From the Oven

Wait for them to turn golden. It takes about 20 minutes. Let them cool just a little. Then pull one apart. The steam comes out. It is so warm and soft.

This is why it matters. A warm, homemade bite can change your whole morning. It is a small comfort. It makes you slow down and smile. What is your favorite cozy food to eat warm?

Ingredients:

Ingredient	Amount	Notes
Pumpkin puree	¾ cup
Brown sugar	¼ cup
Pumpkin pie spice extract (McCormick)	1 teaspoon
Pumpkin pie spice	1 teaspoon	plus an additional 1 teaspoon for coating
Egg	1
Canned biscuits	8 count
Granulated sugar	¼ teaspoon	for coating

My Cozy Pumpkin Pie Muffins

Hello, my dear! Let’s make a fun fall treat. These muffins taste just like pumpkin pie. But they are playful and easy to share. I love how the kitchen smells when these bake. Doesn’t that smell amazing?

We use simple canned biscuits for the dough. It’s a wonderful shortcut. My grandson taught me this trick years ago. I still laugh at that. He wanted pie for breakfast! This is our perfect solution. Let’s get our hands a little dusty with spice and sugar.

Step 1:

First, warm your oven to 350 degrees. Spray your muffin tin well. I always give it a good coat. A stuck muffin is a sad muffin! In a big bowl, mix the pumpkin, brown sugar, egg, and spices. Stir it until it’s a lovely orange color. Set it aside for a moment.

Step 2:

Open your can of biscuits. Now, cut each biscuit in half. Then cut those halves into half-moon shapes. In a small bowl, mix sugar and pumpkin pie spice. Roll each dough piece in this spicy sugar. (My hard-learned tip: Do this on a plate. It’s much less messy than a bowl!)

Step 3:

Time to build our stacks! Lay a sugared piece on your counter. Spread a spoonful of pumpkin mix on top. Add another piece of dough. Keep going until you have five layers high. It’s like building a tiny, spicy tower. Do you think the pumpkin goes in the middle or on top? Share below!

Step 4:

Gently place each stack into the muffin tin. The rounded side should face up. They will look a bit messy. That’s perfect! Bake for 15 to 20 minutes. They are done when golden brown. Let them cool just a bit before eating. The filling is very hot!

Cook Time: 15–20 minutes
Total Time: 30 minutes
Yield: 8 muffins
Category: Breakfast, Dessert

Three Fun Twists to Try

You can make these muffins your own. Here are some ideas I love. They are all so simple. Try one next time you bake.

• Cream Cheese Swirl: Add little dots of cream cheese in the layers. It makes a sweet, tangy surprise.
• Chocolate Chip Joy: Sprinkle mini chocolate chips between the dough pieces. Chocolate and pumpkin are best friends.
• Pecan Crumble Top: Mix chopped pecans with the sugar spice. Your muffins will have a wonderful crunch.

Which one would you try first? Comment below!

Serving Them Up Right

These muffins are great warm from the oven. I serve them on a big platter. A dollop of whipped cream on the side is lovely. For breakfast, add some crispy bacon. The salty taste is perfect with the sweet muffin.

For drinks, I have two choices. A cold glass of milk is always my favorite. For a cozy evening, a hot chai tea latte pairs beautifully. The spices dance together so well. Which would you choose tonight?

Keeping Your Muffins Cozy

Let’s talk about keeping these muffins happy. They are best fresh from the oven. But leftovers need love too. Cool them completely first. Then tuck them into an airtight container. They will stay soft on the counter for two days.

You can freeze them for later. I wrap each one in plastic wrap. Then I pop them all into a freezer bag. My grandson calls it my “muffin treasure chest.” To reheat, just warm in the oven or toaster oven. This brings back that fresh-baked feel.

Batch cooking is a wonderful trick. Double the recipe and freeze half. Future-you will be so grateful on a busy morning. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Snags

Sometimes our baking has little hiccups. Do not worry. Here are easy fixes. First, if the muffins seem soggy, you baked them too short. Just leave them in a few minutes longer. I once took them out too early. The centers were gooey.

Second, the sugar-spice mix might not stick well. Pat your biscuit pieces dry first. This helps the coating cling. It matters for flavor in every bite. Third, the stacks might fall over in the pan. Just nestle them close together. They will support each other.

Fixing small problems builds your cooking confidence. You learn that mistakes are just lessons. *Fun fact: Pumpkin puree is different from pumpkin pie filling. Always use puree for this recipe.* Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use your favorite gluten-free canned biscuit dough. The rest is already gluten-free.

Q: Can I make them ahead? A: Absolutely. Assemble the stacks the night before. Cover and refrigerate. Bake in the morning.

Q: What if I don’t have pumpkin pie spice? A: Mix cinnamon, ginger, nutmeg, and a pinch of cloves. It works just fine.

Q: Can I double the recipe? A: You sure can. Just use two muffin tins. Watch the baking time.

Q: Any optional tips? A: A drizzle of cream cheese glaze on top is delicious. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these muffins. They fill the kitchen with the best smell. It reminds me of autumn mornings with my own family. Cooking is about sharing joy and full bellies.

I would love to see your creations. Your version might give me a new idea. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. Thank you for baking with me today.

Happy cooking!
—Anna Whitmore.