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Pumpkin Monkey Bread Muffins
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Servings:
10
servings
Ingredients
▢
2
cans biscuit dough
-
regular sized flaky
▢
¼
cup
granulated sugar
▢
1
tbsp
pumpkin spice
▢
4
tablespoons
melted unsalted butter
▢
¼
cup
brown sugar
▢
¼
cup
pumpkin puree
▢
1
teaspoon
pumpkin pie spice
▢
1
teaspoon
cinnamon
▢
¼
can cream cheese icing
-
optional
Instructions
Preheat the oven to 400
Line a 12 ct muffin tin with wrappers
Lightly spray with a non stick baking spray
Open the can of biscuits and cut the biscuits into cubes
Mix sugar and 1 tbsp pumpkin spice together in a small bowl
Toss cubed dough into the pumpkin spice mix fully coating it.
Add 4-6 pieces (depending on size) to the prepared baking tray.
In a small bowl mix together melted butter, pumpkin puree, brown sugar, 1 tbsp pumpkin pie spice.
If the mixture is thick like baby food warm it up a little to thin it out.
Pour mixture over each muffin.
Bake for 12-15 min until golden
Let cool for about 8-10 min.
Top with cream cheese icing, optional
Notes
Add more spice:
Do not be afraid to make it your own way. Try adding more spice or even less if you prefer.
Biscuit tip:
The Grands biscuits are too big. If you plan to use these, cut them down or they will grow too big for the muffin tins.
Variation tip:
Make this monkey bread in a bread pan, tube pan or bundt cake pan if you prefer.
Alternate ingredient:
Pecans or walnuts can be a great addition to these muffins as pull-apart bread.
Dietary consideration tip:
Sugar alternatives can also be a good replacement.
Top:
This muffin is amazing with a drizzle of caramel sauce on top or a little powdered sugar.