Pumpkin Monkey Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 10-12
- Course: Breakfast, Main Dish
Pumpkin Monkey Bread will easily be your new favorite food this fall season!
For the Monkey Bread
- 2 cans (16.3 oz.) packaged biscuits
- 1/2 cup sugar
- 2 tablespoons cinnamon
- 3/4 cup unsalted butter, melted
- 3/4 cup brown sugar
- 3/4 cup pumpkin puree
For the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 cup pepitas or pumpkin seeds
PREHEAT oven to 350°F.
GREASE a 10-inch Bundt pan with non-stick cooking spray. Thoroughly combine the cinnamon and sugar. Transfer to a shallow bowl and set aside.
CUT each biscuit into quarters, then roll into balls. Transfer each of the dough balls into the cinnamon sugar. Toss until fully coated.
WHISK together the melted butter, brown sugar and pumpkin puree.
TRANSFER half of the cinnamon-sugared dough balls into the prepared Bundt cake pan. Pour half of the pumpkin mixture on top. Add the remaining dough balls, then pour the remaining pumpkin mixture on top. Cover with Reynolds Wrap® Aluminum Foil.
BAKE for 40 to 45 minutes or the center is fully cooked. Transfer to a wire rack to cool for 15 minutes, then flip Monkey Bread out of the pan and cool completely.
WHISK together the powdered sugar and milk in a large bowl until fully combined and smooth. Pour the icing over the top of the monkey bread. Use a spatula to smooth. Sprinkle pepitas or pumpkin seeds on top.
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