Ingredients

The following ingredients have 4 Servings
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 32.6 ounces refrigerated buttermilk biscuits (2 - 16.3 oz cans)
  • 2 cups apples (peeled & diced)
  • ¾ cup unsalted butter (melted)
  • ½ cup pumpkin puree
  • 2 tablespoons maple syrup

Instruction

  • Preheat the oven to 350°F.
  • In a large bowl combine the granulated sugar, brown sugar and pumpkin pie spice.
  • Slice each biscuit into quarters, then add the biscuits and diced apples to the sugar mixture, and toss to combine.
  • In a small bowl, whisk the melted butter, pumpkin puree and maple syrup together.
  • Spray a bundt pan with cooking spray.
  • Pour half of the pumpkin butter mixture in the bottom of the bundt pan.
  • Add the sugar-coated biscuits and apples to the bundt pan.
  • Pour the other half of the pumpkin butter mixture over the biscuits.
  • Place the bundt pan of monkey bread on a baking sheet (to catch any drips) then into the oven for 40-50 minutes.
  • You’ll know when monkey bread is done when the pieces of dough start to turn golden brown and get a caramelized crust on the outside.
  • Remove the monkey bread from the oven and let it cool for at least 10 minutes.
  • Place a large plate over the bundt pan and flip the monkey bread out onto the plate. Serve immediately.