Hi there and happy Monday! I’ve taken a few days off the blog since blogging almost every single day in October. I didn’t blog the 31st, mostly because we were out of town but also because I was just OVER it! Haha! (If you missed this series on Small Changes, click here to catch up!)
If you remember, we did a Whole30 around here in September. The night before we started, I was dreaming up what we could eat that we would miss for a month and came up with… monkey bread. Not regular ole monkey bread, but Pumpkin Spice Monkey Bread!
(I did a peaches and cream version last summer– yum!) It’s weird because I don’t make it that much, but it’s what sounded good that day. It’s also SO easy, which is a double win! My girls helped me make it- and consume it! 
Oh this was good- buttery and sweet and caramel-y and pumpkin-y! It held off my sweet tooth for a whole month. 😉 (Just kidding, but it did tide me over for a while!) 
- 1 cup brown sugar
- 1-1.5 cups white sugar
- 1 stick butter
- 1 tsp. cinnamon
- ¼ tsp. salt
- 3 cans “cheap” refrigerated biscuits (Not the layered kind)
- Glaze:
- ½ cup canned pumpkin
- 2 TBS. powdered sugar
- 2 TBS. milk
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ginger
- Preheat oven to 350 degrees.
- Put the sugars, butter and salt in a sauce pan. Cook over low heat about 10 minutes, or until mixture is thick and bubbling. Add cinnamon and stir well.
- Cut up the biscuits into quarters using kitchen scissors and throw them into a greased Bundt pan.
- Pour the butter-sugar mixture over the biscuits, and be sure that each biscuit piece is covered.
- Bake at 350 for 30 minutes, until biscuits are cooked through.
- Cool for 15 minutes, then invert onto a plate. Meanwhile, combine the glaze ingredients.
- Drizzle glaze over monkey bread and serve.
Do you partake in the pumpkin-flavor craze that comes around each fall? What’s your favorite pumpkin recipe?
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About Kelli Hays
Looks delicious!
My 2, 3, and 4-year-old grandsons will be staying with us next week. I was trying to come up with an easy, yummy recipe to make while they are here since they had so much fun making rice krispy treats and cornflake cookies last time. I just got my answer! Looking forward to making this…it looks delicious!!
Hello! Stopping by from Katherine’s Corner. This recipe is such a great way to kick off fall!
YUM! I need to make this this fall…it looks absolutely scrumptious! I know it will disappear quickly here!
Pumpkin Spice Monkey Bread! Wonderful for the fall season! Thanks for sharing at the Thursday Favorite Things Blog Hop! Stop by today where I have featured you on my Tuesday Treasures!
Do you get the mashed sweet potstoes?
When you get the glaze ingredients together should they go in a mixer before being spread onto the bread. Do you put it on the bread when its warm or wait till it cools. As you may notice I have never made monkey bread but our friend Tom made it when he visited and I had a yummy flashback when I saw yours which is so luscious looking. I would love that peaches and cream one to.
I made this exactly as written. The sugar and butter mixture took way longer than 10 mins to get “thick & bubbly”. It was near impossible to make sure each piece of biscuit was coated in the bunt pan and the sugar mixture tasted burned to me. It’s in the oven now but I’m almost positive this will end up in the trash and I will be making it again tomorrow using a different recipe. Disappointed because it look d so good.
Ericka, I’m very sorry to hear this. You might try stirring it more often while the mixture is on the stove to keep it from burning. Again, sorry it didn’t turn out as you expected.
Kelli