Pumpkin Monkey Bread!! It’s FALL! Now I can officially start using pumpkin… {never mind we’ve already roasted and eaten two small pumpkins}.

Fall is my favorite season to eat, I think. I pretty much love all things pumpkin and “may” go a little crazy with it for awhile. The kids had pumpkin pancakes for lunch the other day and pumpkin in their smoothie the next day! One Saturday morning I made this pan of pumpkin monkey bread and it won’t be the last time this fall that we eat this for breakfast. SO yummy!

Pumpkin Monkey Bread with maple glaze

This is a from scratch monkey bread recipe that has pumpkin in it and a maple glaze that’s just divine.  Make in a bunt pan for more crunchy pumpkin balls, or in a 8×10 {or similar} pan for some pumpkin monkey bread  with maple glaze that’s soft all around. I like making it in a pan because I think the glaze get’s on more bread this way, and my kids love the soft middle pumpkin balls.

Scoop a couple out of the pan and onto your plate {or…. let’s be real – out of the pan and right into my mouth!} The bread on the outside of the pan is amazingly crunchy with a soft center.

Here’s my station as I make each ball, dip in the butter, then roll in the sugar/cinnamon mix. It take a bit of time at this step, but the flavor of each one coated is so good that I think it’s worth it.

Yield: 10

Pumpkin Monkey Bread

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Prep Time 1 hour

Cook Time 35 minutes

Total Time 1 hour 35 minutes

Ingredients

• Dough:
• 1 TBS active dry yeast
• 1/4 c. warm water
• 1 cup warm milk
• 1/3 c. unsalted butter - melted
• 1/4 c sugar
• 2 eggs
• 1 c. pumpkin puree
• 1 tsp salt
• 5 c. all purpose flour
• Caramel Maple Sauce:
• 1/2 c unsalted butter
• 1 c dark brown sugar
• 2 TBS maple syrup
• 3 TBS heavy cream
• Cinnamon Sugar Topping:
• 1/2 c unsalted butter - melted
• 1 c. sugar
• 1.5 TBS cinnamon

Instructions

1. Make the Dough: In a large bowl, dissolve the yeast in the warm water. Stir around and let sit for 2 min Add the milk, melted butter, sugar, eggs, salt, pumpkin and 3 cups of the flour. Stir and slowly add the rest of the flour. Put the dough out onto a floured surface and knead for 6-7 min. Form into a smooth ball and place into a greased bowl. Cover and rise until double OR place in the fridge overnight {8 hours+}
2. Caramel Sauce: This can be made the night before and then just heated up in the morning. Melt the butter in a small sauce pan. After melted, add the brown sugar, cream and syrup. Stir over med. heat until sugar is dissolved. Bubble for 3-4 min. set aside.
3. Topping: Combine sugar and cinnamon in a bowl. In another bowl, melt the butter.
4. Remove dough from fridge, punch down cold dough gently to remove the air bubbles. Spray bundt or other pan. Pull apart dough and form small balls. Around 1" diameter. You should have 40+ balls. Dip each one in the melted butter, then in the sugar/cinnamon mix. Place in the pan. Arrange the balls in layers in the pan.
5. Heat oven to 350F. Warm up the caramel sauce and pour 1/2 over the dough. Keep the rest of the sauce.
6. Bake for 30-35 min. until golden brown on top. Cover loosely with foil if it browns too quickly. Cool for 5-10 min. then turn over onto a serving plate. Warm up the rest of the sauce and pour over bread. Pull apart or cut slices and serve warm.

Making any monkey bread with maple glaze from scratch is a bit of work, but this pumpkin version is SOOO worth it and I make it at least once every fall.

What’s your favorite pumpkin recipe? I’m always looking for new ones to try.

Here are a few other pumpkin recipe I love…

Roasted Pumpkin Soup

Pumpkin Pie Apple Crisp

Pumpkin Walnut Cookies

Pumpkin Crunch Cake