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Sunday
Sep232018

Pumpkin Spice Monkey Bread

Alexis' love for all things pumpkin spice knows no limits. She is basically asking me to "pumpkin up" everything I make these days, which isn't new. She's been doing it every September/October FOREVER. Which leads to things like this, the recipe for which I first posted a year ago:

September17 009

Monkey Bread. With pumpkin spice magic.

September17 012

She asked for it, and then carefully described what it meant to her. There was a "pumpkin pie like filling" requirement which became the critical part and really. The kid has good ideas. It's a fact.

September17 007

Pumpkin Spice Monkey Bread

4 small cans refrigerated biscuits
3/4 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 cup butter
1 cup canned pumpkin (not pie mix, just pumpkin)
1 cup brown sugar
1 teaspoon cinnamon (yes, again)
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves

1. Preheat the oven to 350 degrees.

2. Spray nonstick spray inside a fluted pan.

3. Cut the biscuits into quarters.

4. In a gallon storage bag, combine the sugar, cinnamon, nutmeg, allspice, and cloves. Then toss the biscuit pieces in a few at a time and shake the bag to coat the biscuits with sugar.

5. Toss the sugar-coated biscuits into the fluted pan.

6. In a small bowl, melt the butter. Add the brown sugar, pumpkin, cinnamon, cloves, and allspice then stir until well combined.

7. Pour over the biscuits and smooth out.

8. Bake at 350 degrees for 30-35 minutes. It's done when the top is lightly browned.

9. Allow to cool and then invert on a plate. You'll end up with pumpkin pie at the bottom and monkey bread on top and happy everywhere between.

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