Tuesday, October 25, 2011

31 Days of Halloween: Easy Pumpkin Monkey Bread


I love fall because I really love pumpkins. They look great, taste great, smell great. They are just plain great. So I thought I'd try out a Pumpkin Monkey Bread. All recipes I found were a little more work than I wanted to do. So I made up my own and it is delicious.
First, melt your butter and add about 1/4 c. of canned pumpkin. You can add more if you really like the pumpkin flavor.

Whisk it all together. It will look a little something like this.

Now, cut refrigerator biscuits in half. Then dip them in the butter mixture and then in sugar, cinnamon and nutmeg.

Place them in a greased bundt pan.

Bake at 350 for 20 minutes.

Then glaze them with a cream cheese frosting. A yummy breakfast or dessert in half the time of making those homemade biscuits. Enjoy!!!
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Easy Pumpkin Monkey Bread

1 stick of butter
1/4 c. canned pumpkin
1/2 cup sugar
2 Tbsp cinnamon
1 tsp nutmeg
1 pkg. refrigerator biscuits

Glaze
1/2 pkg. cream cheese
1/2 c. powdered sugar

Preheat oven to 350 degrees. Melt butter and whisk in canned pumpkin. Combine sugar, cinnamon, and nutmeg in a separate bowl. Grease bundt pan. Cut refrigerator biscuits in half then dip in butter and pumpkin mixture then into cinnamon and sugar mixture and then place in bundt pan. Repeat with each piece and pile them on top of each other. Bake for 20 minutes. Flip onto cooling rack. Meanwhile make cream cheese glaze. Mix cream cheese and powdered sugar. Drizzle over warm bread.

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