Pumpkin Spice Maple Brown Butter Monkey Bread Muffins
These Pumpkin Spice Monkey Bread Muffins with Maple Brown Butter are the perfect fall treat—warm, gooey, and packed with cozy pumpkin spice flavor. Each bite-sized muffin is made from biscuit dough tossed in spiced sugar, layered with pumpkin puree, and drizzled in rich maple brown butter sauce. They bake up golden and sticky-sweet, making them a fun pull-apart dessert or breakfast that everyone will love.
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
*Place the muffin tin on a sheet pan when baking, the glaze can bubble over and this helps catch any mess so it doesn't burn onto your oven!
*These can be made into mini muffins as well. Use a mini muffin tin and reduce baking time to 20-25 minutes. This recipe will make 48 mini monkey bread muffins.
*Optional: add a simple glaze made of powdered sugar, cream or milk, and a dash of pumpkin pie spice!
Nutrition
Serving: 1muffinCalories: 220kcalCarbohydrates: 21gProtein: 0.1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 5mgPotassium: 37mgFiber: 0.2gSugar: 20gVitamin A: 913IUVitamin C: 0.3mgCalcium: 17mgIron: 0.2mg