Oh my goodness, have I got a treat for you! I just tried Pumpkin Monkey Bread Muffins, and they blew my mind. They are sweet, squishy, and super easy to eat.

I made them this morning, and my kitchen smelled so good. I love the soft dough mixed with pumpkin spice. It reminds me of warm fall days.

You will want more than one muffin, trust me. They taste like a cozy hug in each bite. I can’t stop smiling when I munch on them.

Please, do yourself a favor and try them soon. You’ll be so happy you did. Grab the recipe now and enjoy every crumb!

Why You’ll Love This Recipe

Perfect for Fall: Filled with pumpkin and warm spices like cinnamon, nutmeg, and ginger—perfect for cool mornings or holiday gatherings.
Portion-Controlled: Made in a muffin pan, so everyone gets their own pull-apart muffin.
Quick and Easy: Thanks to refrigerated biscuit dough, no need to make dough from scratch.
Kid-Friendly: Fun for kids to pull apart and eat, and simple enough to get them involved in the kitchen.
Great Make-Ahead Treat: Bake and store for a quick breakfast or snack during busy weeks.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 20 minutes
Bake Time: 18-22 minutes
Total Time: About 40 minutes

Servings:
This recipe makes 12 muffins, perfect for family breakfasts or sharing at gatherings.

Difficulty:
Easy—no complicated steps, great for beginners or anyone baking with kids.

Required Kitchen Tools

To make these Pumpkin Monkey Bread Muffins, you’ll need:

Muffin Pan: A standard 12-cup muffin pan for baking.
Mixing Bowls: One for pumpkin sugar coating and another for melted butter mixture.
Pastry Brush (optional): Helpful for brushing melted butter evenly.
Small Saucepan: For melting butter if not using a microwave.
Measuring Cups and Spoons: For accurate ingredient measurements.
Spoon or Tongs: To toss biscuit pieces in the pumpkin mixture.

Ingredients for Pumpkin Monkey Bread Muffins

Here’s what you’ll need to create these soft, gooey, spiced muffins (exact measurements will be listed in the recipe card below):

Refrigerated Biscuit Dough: One can (16 oz) of plain biscuit dough—easy to find in any grocery store.
Canned Pumpkin Puree: Adds moisture and real pumpkin flavor. Be sure to use 100% pumpkin, not pumpkin pie filling.
Granulated Sugar: For sweetness and coating the biscuit pieces.
Brown Sugar (light or dark): For creating that sticky, caramel-like coating.
Unsalted Butter: Melted and mixed with brown sugar for richness.
Ground Cinnamon: Classic warm spice to complement the pumpkin.
Ground Nutmeg: Adds a slightly nutty, warm depth to the muffins.
Ground Ginger: Provides a gentle, warming kick to balance the sweetness.

Variations for Pumpkin Monkey Bread Muffins

Add Chopped Nuts: Toss in chopped pecans or walnuts for added crunch and nutty flavor.
Include Raisins or Dried Cranberries: Mix in dried fruit for a sweet and chewy texture.
Add Cream Cheese Glaze: Drizzle muffins with a simple cream cheese glaze for a rich, tangy finish (mix softened cream cheese, powdered sugar, and a little milk).
Make it Spicier: Add a pinch of ground cloves or allspice if you want more robust spice.
Use Pumpkin Pie Spice: Swap individual spices for 1 ½ teaspoons of pumpkin pie spice blend for ease.

How to Make Pumpkin Monkey Bread Muffins: Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (177°C). Lightly grease a 12-cup muffin pan or line with muffin liners if preferred.

2. Prepare the Pumpkin Sugar Mixture

In a medium mixing bowl, combine the canned pumpkin puree, granulated sugar, cinnamon, nutmeg, and ginger. Stir until everything is well blended. This will be the coating for your biscuit pieces.

3. Cut the Biscuit Dough

Open the refrigerated biscuit dough and separate the biscuits. Cut each biscuit into four equal pieces. You should end up with about 32 small dough pieces.

4. Coat the Biscuit Pieces

Add the biscuit pieces into the bowl with the pumpkin mixture. Gently toss until each piece is evenly coated. You can use a spoon or tongs to avoid getting too messy.

5. Assemble the Muffins

Divide the coated biscuit pieces evenly among the muffin cups—3 to 4 pieces per cup, depending on size. Lightly press them down to help them stick together as they bake.

6. Prepare the Butter and Brown Sugar Mixture

In a small saucepan (or microwave-safe bowl), melt the unsalted butter. Stir in the brown sugar until smooth and combined.

7. Drizzle and Bake

Spoon about 1 to 1 ½ teaspoons of the butter-sugar mixture over each muffin. This will create a gooey, caramelized top.
Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden brown and cooked through.

8. Cool and Serve

Let the muffins cool in the pan for about 5 minutes before gently removing them. Serve warm for the best gooey texture, or let them cool completely and store for later.

Serving and Presentation

How to Serve Pumpkin Monkey Bread Muffins

Warm and Fresh: These muffins are best served warm when the brown sugar and butter mixture is still gooey and sticky.
Optional Glaze: For extra sweetness, you can drizzle them with a simple powdered sugar glaze (mix powdered sugar with a little milk or vanilla).
With Coffee or Tea: Pair them with a cup of coffee, chai tea, or hot chocolate for a cozy snack or breakfast.
As a Dessert: Serve with a scoop of vanilla ice cream for a quick fall dessert.

Storing Pumpkin Monkey Bread Muffins

Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, keep them in the fridge for up to 5 days. Warm them briefly in the microwave before serving.
Freezer: You can freeze these muffins. Place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Tips and Tricks for Success

Use Fresh Pumpkin Puree: If using homemade pumpkin puree, make sure it’s not too watery—drain excess moisture if needed.
Don’t Overfill Muffin Cups: Avoid packing too many biscuit pieces into one cup, or they may not bake evenly.
Even Coating: Make sure every biscuit piece is coated well in the pumpkin mixture for consistent flavor.
Butter Mixture: Stir brown sugar and melted butter until smooth to ensure an even drizzle on top.
Release Gently: Let muffins sit for a few minutes after baking to firm up, and then use a butter knife to gently lift them from the muffin tin if they stick.
Add a Glaze for Extra Sweetness: A drizzle of cream cheese glaze can take these muffins to the next level.

Nutrition Information

Here’s an approximate nutrition breakdown per muffin (based on standard ingredients used):

Nutrient	Amount per Muffin
Calories	210
Total Fat	9g
Saturated Fat	5g
Cholesterol	20mg
Sodium	320mg
Total Carbohydrates	30g
Dietary Fiber	1g
Sugars	13g
Protein	3g
Vitamin A	35% DV
Vitamin C	0% DV
Calcium	4% DV
Iron	6% DV

Note: Nutrition values are approximate and may vary based on specific ingredients and brands used.

Pumpkin Monkey Bread Muffins

Recipe by Jordi RocaCourse: Muffins Recipes

Servings

Ingredients

1 (16 oz) can refrigerated biscuit dough
½ cup canned pumpkin puree
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ cup unsalted butter, melted
¼ cup packed brown sugar (light or dark)

Directions

Preheat Oven: Preheat the oven to 350°F (177°C). Grease a 12-cup muffin pan.
Mix Pumpkin Coating: In a bowl, combine pumpkin puree, granulated sugar, cinnamon, nutmeg, and ginger. Stir until well blended.
Cut Biscuits: Cut each biscuit into four equal pieces.
Coat Biscuits: Toss biscuit pieces in the pumpkin mixture until coated evenly.
Fill Muffin Cups: Divide coated biscuit pieces evenly among muffin cups (3-4 pieces per cup). Lightly press down.
Make Butter Mixture: Melt butter and stir in brown sugar until smooth.
Drizzle and Bake: Spoon 1 to 1 ½ teaspoons of butter mixture over each muffin. Bake for 18-22 minutes, until golden and cooked through.
Cool and Serve: Cool in the pan for 5 minutes, then serve warm or let cool completely to store.

Can I use homemade biscuit dough instead of canned?

Yes, you can use your favorite homemade biscuit dough. Make sure it’s a standard biscuit dough that bakes well in individual portions.

Can I make these muffins ahead of time?

Absolutely. Bake them a day in advance and store them covered at room temperature. Warm them slightly before serving to refresh the texture.

Can I add extra spices?

If you prefer a spicier flavor, feel free to add a pinch of ground cloves or use pumpkin pie spice instead of individual spices.

What if I don’t have muffin liners?

No problem—just grease the muffin pan well with butter or non-stick spray to prevent sticking.

How do I reheat leftovers?

Reheat muffins in the microwave for about 10-15 seconds to soften and warm them up.

Conclusion

Pumpkin Monkey Bread Muffins are a simple yet delicious way to enjoy all the flavors of fall in a fun, personal-size treat. Whether served for breakfast, as a snack, or as a dessert, these muffins are sure to be a hit. The use of biscuit dough keeps prep easy, while the pumpkin and spices bring the homemade taste everyone loves.