Maple Pumpkin Monkey Bread Irresistibly Sticky & Cozy Fall Treat
Indulge in the cozy flavors of fall with this Maple Pumpkin Monkey Bread, a delightfully sticky and sweet treat perfect for chilly mornings and festive brunches. This pull-apart bread combines the rich essence of pumpkin purée with warm spices and a luscious maple glaze, creating an irresistible aroma that fills your kitchen. Easy to prepare and fun for the whole family, this recipe invites everyone to tear off their favorite pieces. Whether enjoyed as breakfast or dessert, it promises to become a beloved addition to your seasonal baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cans refrigerated biscuit dough
- 1/2 cup pure maple syrup
- 1/2 cup unsalted butter
- 1/3 cup canned pumpkin purée
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp vanilla (alcohol-free)
Instructions
- Preheat your oven to 350°F and grease a Bundt pan generously.
- Cut each biscuit into quarters for easier handling.
- In a small bowl, mix together cinnamon, nutmeg, ginger, and cloves.
- Roll biscuit pieces in the spice mix until fully coated.
- In a saucepan over medium heat, melt butter with brown sugar, pumpkin purée, and maple syrup until smooth.
- Layer half of the glaze in the Bundt pan, followed by half of the coated dough pieces; repeat with remaining glaze and dough.
- Bake for 35–40 minutes or until golden brown.
- Cool slightly before inverting onto a serving plate and enjoy warm.
Nutrition
- Serving Size: 1 piece (65g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg