I don’t necessarily rely on a calendar tell me when it’s fall. Oh no. . .I lie in wait for my local grocery store to stock Nestle´ Coffee-mate Pumpkin Spice coffee creamer. Now that may sound
a little totally crazy to you, but when that yummy pumpkin creamer shows its gorgeous face I just know it won’t be long before I bust out snuggly warm sweaters, tall leather boots and scarves and eat warm donuts dipped in tangy cider at one of several nearby cider mills. I am only slightly ashamed of my behavior one day last fall when I couldn’t find the pumpkin creamer at my local market. It was only October — they couldn’t be phasing into Christmastime peppermint yet!! Hopefully that stock boy is no longer in therapy. But this whole pumpkin thing got me thinking — what else can I pumpkinize? Hmmm. . .how about. . .Pumpkin Monkey Bread Muffins? Hello? Can we really put two amaaaaazing fall flavors together — pumpkin AND monkey bread?
Oh yes we can.
Who remembers monkey bread from cooking class? Raise your hands high! It’s a great, easy recipe using cans of biscuits you bang on the counter to pop open. Let’s really pump up the pumpkin in these Pumpkin Monkey Bread Muffins with a pumpkin drizzle on top — the right thing for breakfast, dessert or weekend brunch. The right thing for your life — and I gotta tell you — they are completely goof-proof! This recipe also makes a great hands-on project to get the kids involved in cooking.
Melt the butter, pumpkin, maple syrup and brown sugar in a saucepan. Simmer and voila! Pumpkin Drizzle.
Using kitchen scissors, cut the biscuits into 4 pieces per biscuit.
Give your cinnamon, sugar and pecans a good shake-shake-shake to mix it all together then drop in the biscuit pieces. Give the ziplock bag more shake-shake love until the pieces are all coated.
Place 3 or 4 pieces per lined muffin section, give them a little press down and add the rest of the pecan pieces from the bag to each muffin. Then take about half of the pumpkin drizzle and well, drizzle over the top.
When they’re done baking, lightly drizzle the rest of the Pumpkin Drizzle over the top of each muffin (a fork works well). The next part is very important: pour yourself a cup of coffee, plate a muffin or two, grab a book or magazine and enjoy what is sure to be the best part of your day!
- 1 - 12 oz can of refrigerated biscuit dough
- 1/2 cup granulated sugar
- 1/2 cup pecans, finely chopped
- 1 tablespoon cinnamon
- 1/3 cup pure pumpkin
- 1/3 cup butter
- 1/2 cup light brown sugar
- 3 tablespoons of maple syrup
- In a small saucepan, melt the butter. Add the pumpkin, maple syrup and light brown sugar, stirring to combine. Simmer about 3-5 minutes.
- Preheat oven to 375 degrees.
- Cut each biscuit 4 pieces.
- In a large zip lock bag mix sugar, cinnamon and pecans.
- Drop biscuit pieces into the bag with the sugar mixture. Seal the bag and shake, coating each piece.
- Place 3 to 4 coated pieces in each muffin cup, lined with papers and press gently, compacting.
- Sprinkle the remaining pecans from the bag over the muffins.
- Pour about half of the Pumpkin Drizzle over the muffins.
- Bake 10-12 minutes.
- Remove the muffins from the oven and using a fork lightly drizzle the remaining half of Pumpkin Drizzle over the top of each muffins.