As the autumn leaves begin to fall and the air gets crisp, nothing says "comfort food" quite like a warm, gooey, pull-apart Maple Pumpkin Monkey Bread. This sweet treat combines the rich flavors of pumpkin and maple syrup with the familiar comfort of cinnamon and sugar-coated biscuits. Perfect for a cozy weekend brunch, a festive holiday gathering, or just because, this recipe will quickly become a seasonal favorite. Dive into this indulgent delight and read on for the full recipe and tips to make it perfect every time!
What is Maple Pumpkin Monkey Bread?
Maple Pumpkin Monkey Bread is a delightful twist on the classic monkey bread, infusing the rich flavors of fall into every bite. Traditional monkey bread is made by rolling pieces of dough in cinnamon sugar, layering them in a bundt pan, and baking them until they’re sticky and delicious. In this autumn-inspired version, the dough pieces are bathed in a luscious sauce made from pumpkin puree, brown sugar, and maple syrup, giving each bite an irresistible sweetness and a hint of seasonal spice. It's the perfect dish to enjoy with family and friends as you gather around the table this fall.
Ingredients List for Maple Pumpkin Monkey Bread
To make this scrumptious Maple Pumpkin Monkey Bread, you’ll need the following ingredients:
- 3 cans of buttermilk biscuits: The base of the monkey bread, these biscuits provide a soft, fluffy texture that soaks up the sweet pumpkin-maple sauce.
- 1 cup of granulated sugar: Used to coat the biscuit pieces, giving them a sweet crust as they bake.
- 1 tablespoon of ground cinnamon: Adds a warm, spicy note that pairs perfectly with the sweetness of the pumpkin and maple syrup.
Ingredients List for the Pumpkin Maple Sauce
The sauce is the star of this dish, making it irresistibly sticky and sweet. Here’s what you’ll need:
- 1 stick (½ cup) of unsalted butter: Provides a rich, buttery base for the sauce.
- 1 cup of brown sugar: Adds depth and sweetness with its molasses undertones.
- 1 cup of pumpkin puree: Infuses the sauce with earthy sweetness and a hint of fall flavor.
- ¼ cup of maple syrup: Enhances the sauce with its distinctive, robust sweetness, perfectly complementing the pumpkin.
Substitutions and Variations
While this Maple Pumpkin Monkey Bread recipe is delicious as-is, there are plenty of ways to customize it to suit your tastes or dietary needs. Here are a few ideas:
- Substitute biscuits: If you can’t find buttermilk biscuits, try using homemade biscuit dough or even pre-made pizza dough. Just keep in mind that the texture might be slightly different.
- Pumpkin alternatives: If you're not a fan of pumpkin, try using sweet potato puree or even applesauce as a substitute. Each will bring a unique flavor profile to the dish.
- Vegan version: Swap out the butter for a plant-based alternative and use a dairy-free biscuit dough to make this recipe vegan-friendly.
- Add-ins: For extra texture and flavor, consider adding chopped nuts (like pecans or walnuts), dried cranberries, or even chocolate chips to the mix.
- Spice it up: Increase the cinnamon, or add a pinch of nutmeg, ginger, or cloves for a more pronounced fall spice flavor.
Step-by-Step Cooking Instructions
Creating this Maple Pumpkin Monkey Bread is easier than you might think. Follow these step-by-step instructions for a perfect result:

- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray to ensure the monkey bread doesn’t stick.
- Prepare the Biscuits: Open the cans of buttermilk biscuits and cut each biscuit into fourths. You should end up with around 48 dough pieces.
- Coat the Dough: In a large resealable plastic bag, combine the granulated sugar and ground cinnamon. Add the biscuit pieces to the bag, seal it, and shake vigorously until all the pieces are evenly coated with the cinnamon-sugar mixture.
- Layer the Dough: Arrange the coated dough pieces evenly in the greased bundt pan, making sure they are distributed evenly for even baking.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, pumpkin puree, and maple syrup. Continue to cook, stirring constantly, until the mixture is smooth and bubbly.
- Pour the Sauce: Carefully pour the hot pumpkin-maple sauce over the dough pieces in the bundt pan, ensuring that all the pieces are covered.
- Bake: Place the bundt pan in the preheated oven and bake for 35 to 45 minutes, or until the monkey bread is golden brown and cooked through. The top should be set, and a skewer inserted into the center should come out clean.
- Cool and Invert: Allow the monkey bread to cool in the pan for about 10 minutes. Then, place a serving plate over the top of the bundt pan and carefully invert the pan to release the monkey bread onto the plate.
How to Cook Maple Pumpkin Monkey Bread: A Step-by-Step Guide
For those who prefer a more detailed guide, here’s an in-depth look at each step to ensure your Maple Pumpkin Monkey Bread comes out perfectly:
- Greasing the Pan: It’s crucial to grease every nook and cranny of the bundt pan to prevent the sticky dough from adhering to the sides. Use a pastry brush to spread softened butter or non-stick spray evenly.
- Cutting the Biscuits: When cutting the biscuits, use a sharp knife to ensure clean cuts. This helps the dough pieces bake evenly.
- Shaking the Dough: The resealable bag method is the easiest way to coat the dough pieces, but you can also do this in a large mixing bowl. Just make sure each piece is thoroughly coated.
- Pouring the Sauce: When pouring the pumpkin-maple sauce, do so slowly and evenly to ensure all the dough pieces absorb the flavors. You might want to use a spatula to spread the sauce evenly.
- Baking Time: Keep an eye on the monkey bread as it bakes. The baking time can vary depending on your oven. If the top starts to brown too quickly, cover it loosely with foil to prevent burning while the inside continues to cook.
Common Mistakes to Avoid
Even though this recipe is straightforward, there are a few common mistakes to watch out for:
- Overmixing the Sauce: Stir the pumpkin sauce until just combined. Overmixing can cause it to separate or become too thick.
- Undergreasing the Pan: This is a common mistake that can lead to the monkey bread sticking to the pan. Be generous with your greasing to avoid this.
- Not Cooling Long Enough: While it’s tempting to invert the monkey bread immediately, allowing it to cool for 10 minutes helps it set, making it easier to remove from the pan.
Serving and Presentation Tips
Maple Pumpkin Monkey Bread is not only delicious but also visually appealing when served correctly. Here’s how to make your dish look as good as it tastes:
- Serving Temperature: This dish is best served warm, straight from the oven, when the sauce is still gooey and the dough is soft. If you’re serving it later, warm it in the oven for a few minutes before serving.
- Garnishing Ideas: Dust the monkey bread with powdered sugar or drizzle extra maple syrup over the top for added sweetness and a beautiful presentation.
How to Serve Maple Pumpkin Monkey Bread
This dish is ideally served as a centerpiece for a fall brunch or dessert table. Arrange the monkey bread on a large platter, and let everyone pull apart their own pieces. Pair it with a hot cup of coffee, apple cider, or even a pumpkin spice latte for a perfect autumn treat.
Presentation Ideas for Maple Pumpkin Monkey Bread
For a more festive presentation, consider these ideas:
- Bundt Pan Variations: If you have a decorative bundt pan, use it to give the monkey bread an intricate shape. The grooves and ridges will catch the sauce, making each bite even more indulgent.
- Serving Platter: Place the monkey bread on a rustic wooden board or a cake stand to add a touch of elegance to your presentation.
- Seasonal Decorations: Surround the monkey bread with small pumpkins, gourds, or fall leaves to enhance the seasonal theme.
Maple Pumpkin Monkey Bread Recipe Tips
Here are some additional tips to ensure your Maple Pumpkin Monkey Bread turns out perfectly every time:
- Make Ahead: You can prepare the monkey bread the night before, cover it with plastic wrap, and store it in the fridge. In the morning, just pop it in the oven and bake as directed.
- Double the Sauce: If you love extra gooey monkey bread, consider doubling the sauce recipe. Pour half over the dough before baking and reserve the rest to drizzle over the top after it’s baked.
- Leftovers: Store any leftovers in an airtight container. Reheat individual servings in the microwave for 20-30 seconds for a quick treat.
Frequently Asked Questions (FAQs)
Q: Can I use homemade biscuit dough instead of canned?
A: Yes, homemade biscuit dough can be used. Just be sure to roll it out and cut it into similar-sized pieces as the canned biscuits.
Q: Can I freeze Maple Pumpkin Monkey Bread?
A: Absolutely! Once baked, allow the monkey bread to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Reheat in the oven at 350°F until warmed through.
Q: How long will Maple Pumpkin Monkey Bread last?
A: When stored in an airtight container at room temperature, it should last 2-3 days. For longer storage, freeze as mentioned above.
Q: Can I use a different type of sugar?
A: Yes, you can substitute granulated sugar with coconut sugar or a sugar substitute, though the flavor may vary slightly.
Q: What can I use instead of a bundt pan?
A: If you don’t have a bundt pan, you can use a standard loaf pan or even a round cake pan, though the cooking time may vary.
Conclusion
Maple Pumpkin Monkey Bread is the perfect recipe to embrace the flavors of fall. With its sticky, sweet sauce and soft, cinnamon-sugar-coated biscuits, it’s a treat that’s sure to please everyone at the table. Whether you’re making it for a holiday brunch, a cozy family breakfast, or just because, this recipe is a must-try. Enjoy the process, experiment with variations, and most importantly, savor every delicious bite!
PrintMaple Pumpkin Monkey Bread Recipe
This Maple Pumpkin Monkey Bread recipe is a delightful fall treat combining buttermilk biscuits with a sweet, spiced pumpkin and maple syrup sauce. Perfect for breakfast or dessert, this easy pull-apart bread is sure to impress with its warm flavors and gooey texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cans buttermilk biscuits, cut into fourths
- 1 cup sugar
- 1 tablespoon cinnamon
- For the sauce:
- 1 stick butter
- 1 cup brown sugar
- 1 cup pumpkin
- ¼ cup maple syrup
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- Mix sugar and cinnamon in a large bowl. Coat the biscuit pieces in the cinnamon-sugar mixture.
- Layer the coated biscuit pieces in the prepared bundt pan.
- In a saucepan, melt the butter over medium heat. Add brown sugar, pumpkin, and maple syrup. Stir until smooth and fully combined.
- Pour the pumpkin-maple sauce over the biscuits in the bundt pan.
- Bake for 35-40 minutes or until golden brown and cooked through.
- Let it cool for a few minutes before inverting onto a serving plate. Serve warm.
Notes
- You can add chopped nuts or raisins for added texture and flavor.
- Drizzle with extra maple syrup before serving for an extra touch of sweetness.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 410
- Sugar: 32g
- Sodium: 540mg
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