Monkey Bread is always a favorite in our house, especially during the holidays. I’ve been craving them lately and thought about ways I could switch up the recipe for the fall season. And what better than using pumpkin! These are easy to make and if you’ve made monkey bread before these are just as simple. With a little flavor added.
Hope your family loves these as much as mine. Does your family add other flavors to monkey bread? It’s fun to experiment!
The granulated sugar and cinnamon stick right to the pumpkin puree.
Fall Monkey Bread Recipe with Pumpkin
Prep time: 20 minutes
Total time: 50-55 min
Serving size: 6
1/4 granulated sugar
1 teaspoon cinnamon
1 can of Jumbo refrigerated biscuits (we like Pillsbury Grands) 16 oz
1/3 cup brown sugar
4 Tbs butter, melted
1/2 cup of pumpkin puree
1/8 tsp ground nutmeg
1/8 tsp all spice
Step 1. Heat oven to 350º and lightly grease a loaf pan with cooking spray. In a shallow bowl or plate mix the granulated sugar and cinnamon. Open a can of pumpkin puree and fill a 1/2 cup of the puree.
Step 2: Separate biscuit dough and cut each into quarters. Smear a thin layer of pumpkin puree on one side with a knife and place the pumpkin puree side face down on the granulated sugar/cinnamon bowl. You can choose to do only one side of the biscuit or both. Evenly coat the biscuit pieces with the sugar/cinnamon mix. Arrange the biscuits in the pan.
Step 3: In a small bowl, mix brown sugar and the melted butter; pour over biscuit pieces.
Step 4: Bake 30 to 35 minutes, or ’til golden brown and no longer doughy in the center. Cool in pan for 10 minutes. Turn upside down onto serving plate, pull apart to serve and serve warm.