Friday, October 31, 2014


INGREDIENTS Yields: 12 muffin sized portions

  • ½ cup granulated sugar
  • 2 tablespoons pumpkin pie spice
  • 2 7.5-ounce cans of biscuit dough*
  • ⅔ cup packed brown sugar
  • ½ cup (1 stick) butter
  • ¼ cup canned pumpkin
  1. Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12 cup muffin tin with cooking spray and set aside.
  1. Place granulated sugar and pumpkin pie spice in a large Ziplock bag and shake to mix thoroughly.
  1. Cut biscuits into quarters and toss into sugar mixture. Seal bag and shake gently until all pieces are coated evenly.
  1. Divide dough pieces between each of the twelve muffin cups and set aside.
  1. In a heavy saucepan over medium heat, melt the brown sugar, butter and pumpkin puree. Bring mixture to a boil, cook for one additional minute and then remove from heat.
  1. Stir to make sure all sugar is dissolved and pour caramel to evenly fill each cavity of the muffin tin.
  1. Bake at 350 degrees Fahrenheit for 10-12 minutes until dough is set and edges are a golden brown.
  1. Allow muffin tin to cool on a cooling rack for 5-10 minutes before removing bread to serve. Spoon any caramel left at the bottom of the muffin tin on top of your monkey bread before serving.

*Target sells a value 4-pack of the small Pillsbury 7.5 ounce cans. An approximate equivalent weight of dough could be used from any biscuit variety.

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