Whew, it’s only Tuesday and I’m already so behind for the week in my work! Sickness will do that to you. So will sick kids. And software problems between you and your photo lab. But enough whining and complaining, let’s talk about monkey bread for a few minutes. It’s sort of like the perfect treat, right? Biscuit pieces, cinnamon, sugar, and loads of butter. This certainly falls under the category of Sesame Street’s “sometimes” foods, but when sometime becomes right now, it’s a very, very good time indeed.
I added some organic pumpkin to my typical monkey bread recipe and substituted pumpkin pie spice for the cinnamon. The pumpkin made the recipe a bit less gooey, but still so delicious. It’s like fall in break apart biscuit form.
If your pumpkin monkey bread isn’t making a mess all over your bowl, your fingers, and your plate, you’re doing something wrong. Save the neat and tidy dishes for another day, things are bound to get messy with this one.
Ingredients
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
- 1/2 cup pumpkin
- 1 cup firmly packed brown sugar
- 3/4 cup butter or margarine, melted
Directions
- Preheat oven to 350 degrees.
- Spray a bundt pan with cooking spray.
- Cut up your refrigerated biscuits into quarters and toss in a mixture of granulated sugar and pumpkin pie spice. Place pieces in bundt pan.
- Mix together melted butter, brown sugar, and pumpkin and pour over the biscuits.
- Bake for 40-45 minutes and allow to cool in the pan until cooled but not yet room temperature.
- Turn pan over and start enjoying right away!
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