Description
Maple pumpkin monkey bread is a gooey, pull-apart treat made with pumpkin puree, warm spices, and a rich maple glaze. This delightful bread is perfect for fall mornings or holiday brunches, offering the irresistible combination of sweet pumpkin flavor and sticky maple goodness. Simple to prepare, it’s sure to be a crowd-pleaser.
Ingredients
For the Dough:
- 2 cans (16 oz each) refrigerated biscuit dough
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, melted
- 1/2 cup pumpkin puree
For the Maple Glaze:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- Optional: 1/4 cup chopped pecans for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan generously.
- In a medium bowl, mix granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and ginger.
- Cut each biscuit into quarters and roll them in the sugar-spice mixture, coating each piece thoroughly.
- Layer half of the coated biscuit pieces into the greased bundt pan.
- In a small bowl, mix the melted butter with the pumpkin puree until well combined.
- Pour half of the pumpkin mixture over the biscuit pieces in the bundt pan.
- Layer the remaining coated biscuit pieces on top, then pour the rest of the pumpkin mixture over them.
- In a small saucepan, melt the butter for the glaze over medium heat. Stir in the brown sugar and maple syrup, and bring to a boil. Cook for 1-2 minutes until thickened slightly, then remove from heat and stir in the vanilla extract.
- Pour the maple glaze over the top of the biscuit pieces in the bundt pan.
- Bake for 35-40 minutes, or until the monkey bread is golden brown and cooked through.
- Let the bread cool in the pan for 10 minutes before inverting onto a serving plate. If desired, sprinkle with chopped pecans.
- Serve warm, pulling apart the pieces of monkey bread.
Notes
- This monkey bread is best served fresh but can be reheated in the microwave for a few seconds.
- For added flavor, you can add a teaspoon of pumpkin pie spice to the sugar mixture.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 330
- Sugar: 28g
- Sodium: 430mg