Monkey bread is fun for any occasion and these pumpkin spice monkey bread muffins with maple brown butter are fabulous in the fall for weekend gatherings and holidays! The glaze is started with a rich brown butter and full of pumpkin pie spice for a spiced, perfectly sweet combo. Canned biscuits are used as a shortcut, they tossed in a spiced sugar mixture and baked with the brown butter glaze
A Quick Look At The Recipe
Recipe: Brown Butter Maple Pumpkin Spice Monkey Bread Muffins
Ready In: 45 minutes
Serves: 24 muffins (or 48 mini muffins)
Staple Ingredients: canned biscuits, pumpkin pie spice, butter, brown sugar, pumpkin puree
What Makes It Special: canned biscuits are used as a shortcut, they get tossed in a pumpkin pie spiced sugar and are coated in a gooey brown butter glaze. The brown butter adds a nutty flavor that pairs well with the sweetness or the brown sugar and maple, the bite size muffins are easy to serve for a crowd.
Let me preface by saying these are hard to resist, so be prepared to eat several! The individual muffins are so fun to serve for brunch along side a simple egg quiche or a cheesy tater tot egg bake. The brown butter maple glaze just gives these a little something special, it’s not overpowering or too sweet.
I served these on a platter with my buttery pumpkin streusel muffins and my cinnamon crunch banana bread. Paired with a coffee bar these make a simple breakfast or brunch for any gathering! Find all of my muffin and breakfast recipes here for more inspiration.
Key Monkey Bread Ingredients
- Refrigerated Buttermilk Biscuits: The base of the muffins, cut into pieces for that pull-apart texture. You can swap in homemade biscuit dough, crescent roll dough, or even frozen roll dough if you prefer. Just make sure to cut into small pieces for even baking!
- Granulated Sugar: Coats the biscuit pieces for a sweet crust. Brown sugar can be used instead for a deeper caramel-like flavor.
- Unsalted Butter: Brown it for a nutty, rich base. Salted butter works too! I highly recommend browning the butter.
- Pure Maple Syrup: Adds warmth and depth. Honey or agave can be used in a pinch, though the flavor will change.
- Brown Sugar: Melts into the butter and syrup for a sticky caramel sauce. Light or dark brown sugar both work.
- Pumpkin Pie Spice: Enhances the spice in the glaze, use cinnamon and nutmeg if you don’t have the full blend.
- Vanilla Extract: Smooths and balances the sweetness. Almond extract is a fun twist for a nuttier flavor.
- Pure Pumpkin Purée: Adds color, moisture, and subtle pumpkin flavor. Make sure it’s not pumpkin pie filling.
How to Make the Monkey Bread
Let’s talk a little about how to make the pumpkin maple monkey bread bites (The printable instructions are in the recipe card below.)
Quick overview:
- Brown butter, make maple glaze.
- Toss chopped biscuits in spiced sugar and add to muffin tins. Spoon over glaze.
- Bake and enjoy warm!
- Preheat oven to 350 degrees F, heavily grease a standard muffin tin. This recipe makes 24 muffins, you can bake in batches or use two muffin tins.
- Add butter to a saucepan, heat over medium-high heat stirring constantly for 5-7 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.
- To the butter, add in the maple syrup, brown sugar, and pumpkin pie spice. Heat over medium heat until the brown sugar dissolves completely and the mixture thickens. Remove from heat and mix in the vanilla and pumpkin puree.
- Add chopped biscuits, sugar, and pumpkin pie spice to a large gallon zip top bag. Shake well to coat all of the biscuit pieces. Divide the biscuits evenly into the prepared muffin cups, filling each cup about 3/4 full.
- Spoon heavy a tablespoon or so of the brown butter glaze over each muffin cup, if baking in batches, reserve half of the glaze for the second batch.
- Bake at 350 for 25-30 minute or until the biscuits are golden brown and no longer doughy. Remove from oven and let cool slightly before removing from the pan, these are best served slightly warm.
Rachel’s Chef Tips
- Cut Evenly: Try to keep the biscuit pieces roughly the same size so they bake evenly in the muffin tin.
- Don’t Skip Browning the Butter: Taking a few extra minutes to brown the butter adds a nutty, caramel-like flavor to the glaze that really makes these muffins special!
- Pumpkin Boost: If you want more pumpkin flavor, use extra pumpkin pie spice or make your own.
- Mess-Free Mixing: Tossing the biscuit pieces in a gallon zip-top bag with the sugar and spices keeps things clean and ensures every piece is well-coated.
- Serving Tip: Serve warm right out of the pan or reheat gently in the microwave, monkey bread is best when gooey and fresh.
Pumpkin Spice Maple Brown Butter Monkey Bread Muffins
Equipment
Ingredients
- 3, 16 oz. tubes Refrigerated buttermilk biscuits , each cut into 8-10 pieces
- 1 cup Granulated sugar
- 1 tbsp Pumpkin pie spice
For the glaze:
- 1 stick Unsalted butter, softened
- 1/3 cup Pure maple syrup
- 1 cup Brown sugar
- 1 tsp Pumpkin pie spice
- 1 tsp Vanilla extract
- 1/2 cup Pure pumpkin puree , not pumpkin pie filling
Instructions
- Preheat oven to 350 degrees F, heavily grease a standard muffin tin. This recipe makes 24 muffins, you can bake in batches or use two muffin tins.
- Add chopped biscuits, sugar, and pumpkin pie spice to a large gallon zip top bag. Shake well to coat all of the biscuit pieces. Divide the biscuits evenly into the prepared muffin cups, filling each cup about 3/4 full.3, 16 oz. tubes Refrigerated buttermilk biscuits , 1 cup Granulated sugar, 1 tbsp Pumpkin pie spice
- Add butter to a saucepan, heat over medium-high heat stirring constantly for 5-7 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.1 stick Unsalted butter
- To the butter, add in the maple syrup, brown sugar, and pumpkin pie spice. Heat over medium heat until the brown sugar dissolves completely and the mixture thickens. Remove from heat and mix in the vanilla and pumpkin puree.1/3 cup Pure maple syrup , 1 cup Brown sugar, 1 tsp Pumpkin pie spice , 1 tsp Vanilla extract , 1/2 cup Pure pumpkin puree
- Spoon heavy a tablespoon or so of the brown butter glaze over each muffin cup, if baking in batches, reserve half of the glaze for the second batch.
- Bake at 350 for 25-30 minute or until the biscuits are golden brown and no longer doughy. Remove from oven and let cool slightly before removing from the pan, these are best served slightly warm.
Notes
Nutrition
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Storage, Serving, & Reheating
Serving –
These muffins are best enjoyed warm and gooey straight from the oven. Serve them as a fall breakfast, brunch, or dessert with a drizzle of extra maple syrup or a dusting of powdered sugar. A quick maple glaze can be whipped up with powdered sugar, maple syrup, and a touch of milk or cream.
Storage –
Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The muffins will firm up slightly as they cool, but the flavor deepens.
Reheating –
- Microwave: Warm individual muffins for 15–20 seconds until soft and gooey again.
- Oven: Reheat at 300°F for about 8–10 minutes to refresh that just-baked texture.
Freezing –
You can freeze baked and cooled muffins for up to 2 months. Wrap tightly in plastic wrap and store in a freezer bag. Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions
Yes! While refrigerated biscuits make this recipe quick, you can absolutely use homemade biscuit dough. Just keep the pieces similar in size so they bake evenly.
Pumpkin purée is plain cooked and mashed pumpkin, while pumpkin pie filling has added sugar and spices. For this recipe, stick with plain purée so you can control the sweetness and spice.
You don’t have to, but I highly recommend it! Browning adds a nutty, caramel-like flavor.
Yes. You can assemble the biscuit pieces and spiced sugar mixture the night before, then add the glaze and bake fresh in the morning. Perfect for busy holiday mornings!
Store cooled muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. They reheat beautifully in the microwave or oven.
Chopped pecans or walnuts are delicious mixed in with the biscuit pieces. A drizzle of cream cheese glaze or powdered sugar glaze on top also makes them extra indulgent!
Helpful Tools & Finds
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Muffin Tin: I love my USA Pan products and this muffin tin is no exception. It’s easy to clean and the non-stick surface means no more burnt on batter. I have a few of these on hand for cupcakes and muffins. They have a good mini pan as well.
- Gallon zip top bag: this is the easiest way I have found to coat the chopped biscuit pieces!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
