PUMPKIN MONKEY BREAD WITH MAPLE DRIZZLE

I'm sad, its the last day of PUMPKIN PALOOA. No worries, my favorite sweet treats are not going away any time soon but for now, this is my last recipe for the orange love extravaganza. My mom used to make a great monkey bread that I would literally stand over the kitchen counter and devour warm. I knew with the sweet cinnamon taste and brown sugar/butter goodness of monkey bread, that it only made since to add a little pumpkin for the perfect Fall treat. 
Yum

What you'll need

PUMPKIN MONKEY BREAD WITH MAPLE DRIZZLE

INGREDIENTS

1/4 cup butter 

3/4 cup light brown sugar 

1 cup pumpkin purée

1/2 teaspoon salt 

1/2 cup sugar 

1 teaspoon pumpkin pie spice 

2 cans refrigerated biscuit dough, biscuits cut into quarters   

ICING DRIZZLE

1/2 cup powdered sugar

1/2 tsp. Vanilla

2 tsp. Pumpkin Spice coffee creamer

1/4 tsp maple syrup

DIRECTIONS

Preheat oven to 350°F. In a saucepan, melt butter. Add in 3/4 cup brown sugar, pumpkin purée and salt. Whisk until smooth. Remove from heat. In a large bowl, mix sugar and pumpkin pie spice. Add in the biscuit dough pieces and toss in the sugar to coat. 

Place 1/3 of the pumpkin mixture into the bottom of a bundt pan. Arrange half of the biscuit pieces on top and layer in another 1/3 of the pumpkin mixture. Top with the remaining biscuits and then the remaining pumpkin sauce. Place into the oven and bake for 35-45 minutes or until browned on top. Remove from oven and allow to cool for 15 minutes. While cooking, mix all of the icing drizzle ingredients until smooth. After the 15 minutes, Invert monkey bread onto a plate. Drizzle with the icing and serve.

Ready to pop in oven

Warm from the oven before inverting

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