Getting ready for Thanksgiving means preparing for the hungry crowd that will invade my home next week. And to do that, I need to have a nice warm, quick and easy breakfast ready and waiting in the wings. Monkey bread has been a long time go-to of mine since it's quick to make and rather impressive to see as an end result.
To keep the Thanksgiving theme and all things pumpkin, I decided to try my hand at making a pumpkin spice monkey bread today, and I was not at all disappointed.
This monkey bread is loaded up with pumpkin spice and everything nice! I lightened it up in one of the only real ways that you can when it comes to monkey bread; I used a light butter. If you're feeling extra health conscious, I know there's a honey wheat biscuit dough out there too that's pretty tasty.
In between the pieces of cinnamon sugar goodness, there's plenty of pumpkin and spice. And to say that the smell of this cooking is divine, would be an understatement. The outside of this treat ends up just a little bit crunchy while the inside is soft and fluffy.
While I enjoy this as more of a breakfast treat, it could really be enjoyed as a dessert as well. Maybe served fresh out of the oven with some fresh whipped cream or a chocolate drizzle for extra 'desserty' bonus points.
Either way, serve it up with some fresh fruits and you've got yourself a perfectly tasty fall treat!
Pumpkin Spice Monkey Bread
Servings: 8 • Size: 1/8th • Calories: 177 • Fat: 11 g • Saturated Fat: 6 g • Carb: 18 g • Fiber: 1 g • Protein: 2 g • Sugar: 7 g • Sodium: 308 mg
1 (8 Oz.) Can Refrigerated Biscuits
2 Tbsp. Sugar
1 Tbsp. Natural Sweetener Blend
1/2 Tsp. Ground Cinnamon
1 Stick Light Butter, Melted
1/4 C. Pumpkin Puree
2 Tbsp. Brown Sugar/Sweetener Blend
1 Tsp. Pumpkin Pie Spice
Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
Cut each biscuits into 8 pieces.
In a medium bowl, stir together the 2 Tbsp. Sugar, 1 Tbsp. Sweetener Blend and 1/2 Tsp. Ground Cinnamon.
Place the biscuit pieces into the cinnamon sugar mixture and toss to coat all pieces evenly.
Transfer the pieces to the prepared bundt pan and whisk together the remains of the sugar mixture with 1 Stick Light Butter, 1/4 C. Pumpkin Puree, 2 Tbsp. Brown Sugar Blend and 1 Tsp. Pumpkin Pie Spice.
Pour the mixture over the top of the biscuit dough and place the pan into the oven to bake for about 25 minutes or until the dough is cooked through the tops are golden brown.
Remove from the oven and allow to cool slightly before flipping it out into a large plate to serve right away and enjoy!
Nutritional Claims: Low Potassium, Kidney Friendly, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free