Pumpkin Spice Mini Pull-Apart Bread — All Purpose Flour Child

These little mini breads are all your pumpkin spice dreams realized in a doughy, cinnamon-sugary melt-in-your-mouth package. With their little ruffled layers, ooey-gooey pumpkin centers, and crunchy tops, they are practically irresistible. Though they may look deceivingly tricky and complicated, they are actually pretty easy to throw together! These are perfect for a sprawling fall brunch spread, a little indulgent breakfast with a good cup of coffee, or anytime sweet treat.

Mini Pumpkin Spice Pull-Apart Bread

makes 12 mini breads

Dough:
4 T butter, melted
1/3 c milk
1/4 c water
2 eggs, room temperature and whisked
1 t vanilla extract
1/4 c sugar
3 c all purpose flour
1/2 t salt
1 packet instant dry yeast

Filling:
2/3 c pumpkin puree
1/4 c brown sugar
2 t pumpkin pie spice

Topping:
1/2 c brown sugar
1 t pumpkin pie spice
pinch of salt
4 T butter, melted

powdered sugar, for dusting

Make the Dough

Heat the milk and water together in the microwave until it reaches about 125-130 degrees. Add mixture to the bowl of an electric mixer fitted with the dough hook attachment. Add in the melted butter, egg, and vanilla extract and mix to combine. In a separate bowl, whisk together the flour, sugar, salt, and yeast. Add the dry ingredients into the wet and mix on medium for about 3 minutes, until a smooth, elastic dough forms. If the dough feels a little sticky still, add a few tablespoons of flour at a time until the dough no longer sticks to the bowl. Place the dough in a large greased bowl and cover with a kitchen towel and allow to rise until doubled in size, about an hour.

Form the Bread

Butter a muffin tin and set aside. Punch the dough down and roll out onto a floured surface into a rectangle, about 12 inches by 20 inches. Whisk together the pumpkin puree, brown sugar, and pumpkin pie spice in a small bowl and spread evenly all over the dough. Using a pizza cutter, slice the dough vertically into four equal strips. Stack all the strips together so that there’s pumpkin puree in between each layer. For the top strip, flip over so the pumpkin puree is facing in, instead of out. Slice the stack into 12 equal squares and place each stack of squares into the muffin tin. Brush all the muffins and sprinkle generously with the topping. Allow the dough to rise for another hour. Bake the risen mini breads in a 350 degree oven for about 30 minutes, until golden and puffed. Let cool then dust with powdered sugar.