This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe, but no one will even know that. It’s like having pumpkin pie for breakfast! And it can easily be made into muffins! I use my mini-cheesecake pan that makes them easy to get out of the pan. The glaze is great on it, but COMPLETELY optional as they are perfect alone!
EASY PUMPKIN PULL-APART LOAF/MUFFINS
BREAD
3/4 cup pumpkin puree not pumpkin pie mix
1/2 cup granulated sugar divided
1 teaspoon PURE vanilla extract
1 teaspoon pumpkin pie spice
1 LARGE egg
1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, NOT flaky)
1 teaspoon QUALITY cinnamon
- Preheat oven to 350°.
- Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray.
- Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
- Open the can of biscuits and slice each in half horizontally.
- Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl.
- Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
- Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
- Bake for about 20-25-30 minutes, or until the top is golden and the center is cooked through.
- Cool before glazing.
NOTE: To make this recipe as muffins I used 5 pieces of biscuits in a mini cheesecake pan or a texas muffin size pan.
GLAZE (optional)
1/2 cup powdered sugar
1 teaspoon QUALITY cinnamon
3 tablespoons heavy whipping cream or milk
- To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms.
- Drizzle over loaf, pull apart, and serve.
- Store loosely covered for up to 2 days.
NOTES:
- The center shouldn’t be raw, but will be moist and gooey.
- If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°.