food
Pumpkin Pull Apart Muffins
These 2 things belong together ❤️ But you gotta pull 'em apart.
Ingredients
- For the muffins:
- 1 can biscuit dough (about 16 to 20 ounces)
- ½ cup pumpkin purée
- ¼ cup butter, melted
- 4 tablespoons sugar, divided
- 2 teaspoons ground cinnamon, divided
- ½ teaspoon ground nutmeg
- For the icing:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla
- Toppings:
- ¼ cup pecans, roasted and chopped
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Steps
- Preheat oven to 350 degrees.
- In a large bowl, add pumpkin purée, melted butter, 2 tablespoons sugar, 1 teaspoon cinnamon, and nutmeg. Stir until smooth and combined. Set aside.
- In a small bowl, add remaining 1 teaspoon cinnamon and 2 tablespoons sugar, then mix to combine.
- Next, open biscuit dough and separate all of the pre-cut pieces. Cut each round into 4 equal pieces. Shape each piece into a small round disk about 2 ½ inches wide.
- On a lightly floured cutting board, transfer the dough pieces. Add about 1 teaspoon of the mixture to the center of each piece of dough, and spread evenly to the edges. Stack 5 dough pieces on top of each other, and place sideways into a sprayed muffin pan. Brush with melted butter and sprinkle with the cinnamon sugar mix.
- Bake 15 to 20 minutes until golden brown. Remove from oven and cool.
- Whisk together powdered sugar, milk, and vanilla. Stir well. Drizzle over cooled muffins and garnish with chopped pecans.