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Pull-Apart Pumpkin Muffins

These pull-apart pumpkin muffins are so easy to make and taste like pumpkin heaven.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Tiffany


  • 1 can Immaculate Baking Organic Biscuits or biscuit of choice
  • 3/4 cup pumpkin puree canned or homemade
  • 1/2 cup granulated sugar
  • 1 egg room temperature
  • 1 1/2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon


  • Preheat oven to 350 degrees. Spray muffin pan with cooking spray.
  • In a large bowl, mix together pumpkin, 1/4 cup sugar, egg, vanilla and pumpkin pie spice.
  • In medium bowl, combine the remaining 1/4 cup sugar and cinnamon.
  • Open the can of biscuit dough, and slice each biscuit in half, length wise.
  • Flatten out the biscuit half a bit, then coat each side in the cinnamon and sugar mixture, and place it in the bottom of the muffin tin, making sure it goes up the sides a bit, like a cup.
  • Spread about 1 tablespoon of the pumpkin mixture over the top of the biscuit.
  • Coat another biscuit half in the cinnamon and sugar mixture and place on top of the pumpkin, pushing the sides down if you can.
  • Repeat these steps until all the biscuits have been used.
  • Bake 13-15 minutes, or until the tops are turning golden brown.
  • Remove from oven and let muffins cool in pan about 5 minutes.
  • Remove and serve immediately, or allow to cool completely and store loosely for up to 2 days on counter.