Maple Pumpkin Monkey Bread will be a hit at your next brunch or holiday breakfast! With warm sugary biscuits combined with pumpkin and maple syrup!

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Anytime I think of monkey bread I think of a very special friend of mine named Rebecca. When I used to live in Greensboro she came to my house one morning to hang out and I had made monkey bread and coffee.

Do you know we sat there and ate almost the entire ring of bread. In fact, we might of eaten it ALL! It was so good that it is too hard to stop eating once you stop, like this Chocolate Chip Pumpkin Roll!

How to make Maple Pumpkin Monkey Bread!

• Preheat oven to 375 degrees F. Spray bundt pan with non stick cooking spray. Set aside.
• Place sugar and cinnamon in a large plastic bag, mix well.
• Shake 8-10 pieces of biscuits in the sugar until well covered. Repeat with the remaining biscuits 8-10 at a time.
• Place biscuits in pan in even layers.
• In a small pot melt butter. whisk in brown sugar.
• Whisk in pumpkin.
• Pour butter mixture over biscuits.
• Place in oven and bake for 20 minutes. Cover with foil and bake for an additional 15 minutes or until golden brown.
• When done allow to cool for 5 minutes. Flip into serving platter. Serve and ENJOY!

Ingredients you will need!

• 3 cans buttermilk biscuits, cut into fourths
• one cup sugar
• 1 tablespoon cinnamon
• For the sauce:
• 1 stick butter
• 1 cup brown sugar
• one cup pumpkin
• 1/4 cup maple syrup

WHAT FLAVOR:

This time around I decided to add pumpkin and maple syrup to my bread! I was such a great combination with the cinnamon, sugar and butter!

It peels apart really well and just melts in your mouth! ENJOY!

Continue to Content

Maple Pumpkin Monkey Bread

Yield: 12

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Maple Pumpkin Monkey Bread will be a hit at your next brunch or holiday breakfast! With warm sugary biscuits combined with pumpkin and maple syrup!

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Ingredients

• 3 cans buttermilk biscuits, cut into fourths
• 1 cup sugar
• 1 tablespoon cinnamon
• For the sauce:
• 1 stick butter
• 1 cup brown sugar
• 1 cup pumpkin
• 1/4 cup maple syrup

Instructions

1. Preheat oven to 375 degrees F. Spray bundt pan with non stick cooking spray. Set aside.
2. Place sugar and cinnamon in a large plastic bag, mix well.
3. Shake 8-10 pieces of biscuits in the sugar until well covered. Repeat with the remaining biscuits 8-10 at a time.
4. Place biscuits in pan in even layers.
5. In a small pot melt butter. whisk in brown sugar.
6. Whisk in pumpkin.
7. Pour butter mixture over biscuits.
8. Place in oven and bake for 20 minutes. Cover with foil and bake for an additional 15 minutes or until golden brown.
9. When done allow to cool for 5 minutes. Flip into serving platter.
10. Drizzle with maple syrup.
11. Serve and ENJOY!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 152mgCarbohydrates: 40gFiber: 1gSugar: 32gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*

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Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes: