Pumpkin Caramel Monkey Bread Muffins – classic monkey bread with a fall twist. A rich pumpkin caramel sauce finishes them perfectly.
These pumpkin caramel monkey bread muffins are the perfect seasonal breakfast—sticky, sweet, and full of warm spices. They come together quickly, so you can pop them in the oven while the rest of your holiday meal gets started. I adapted this from a Pillsbury idea and turned it into individual monkey bread muffins coated with a cinnamon-spiced sugar and finished with a pumpkin caramel sauce.
I made these for my six-year-old and he kept going on about how delicious they were. At first he was hesitant—he’d loved my cinnamon roll pancakes and wondered why I would try something new—but after the first bite he declared, “Mommy, you are such a good cook!” These muffins are an easy crowd-pleaser and great to serve on Thanksgiving morning or any autumn weekend.
This recipe uses one tube of biscuits and yields eight large muffins (or more if you prefer smaller portions). You can easily double the ingredients to feed a larger group. The muffins bake in about 12–15 minutes and are best served warm with extra pumpkin caramel drizzled on top.
Wishing you a wonderful Thanksgiving—enjoy time with family and friends and start the day with something cozy and flavorful!
Want more muffin ideas? Browse the muffin recipes featured here for inspiration including pumpkin chocolate chip, eggnog, and other seasonal favorites.
Pumpkin Caramel Monkey Bread Muffins
Ingredients
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 tube Pillsbury Grand Flaky Biscuits
- 2/3 cup light brown sugar
- 1/2 cup butter
- 1/3 cup pumpkin puree
Instructions
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Preheat oven to 350°F (175°C). Spray a muffin tin with non-stick spray or use paper liners.
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Open the tube of biscuits and separate them. Cut each biscuit into quarters. In a large zip-top bag, combine the sugar and spices. Add about six biscuit pieces at a time, shake to coat, then place four coated pieces into each muffin cup (or three pieces per cup for standard-sized muffins).
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In a saucepan, melt the butter with the brown sugar and pumpkin puree. Bring the mixture to a boil, stirring, and cook for 1 minute. Reserve about 1/2 cup of the caramel sauce for drizzling later. Pour the remaining sauce evenly over the muffin cups.
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Bake for about 15 minutes for large muffins (around 12 minutes for smaller muffins) or until golden and cooked through. Let cool a few minutes before removing from the pan, then drizzle with the reserved pumpkin caramel sauce and serve warm.
Notes
Nutrition
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Carbohydrates: 19 g
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Protein: 1 g
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Fat: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
