Pumpkin Spice Monkey Bread Muffins

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I don’t know a soul out there who doesn’t absolutely adore monkey bread. It’s gooey and sweet, messy and delicious. It’s a favorite among most. I don’t know this for sure, but I can speculate. When I found out that Zach has never had monkey bread, I almost had a panic attack. Not kidding. I may have cried for him for just a minute (not really, but I wanted to). Therefore, I had to make monkey bread; but because there are only two of us, I decided to go the monkey bread muffin route instead. And because we are on this pumpkin kick, I decided to make a pumpkin spice version instead. Traditionally (and I use this word loosely, because I’m sure most families have their own version), monkey bread is made in a bundt pan. The recipe I know of usually involves a ton of butter, sugar and canned buttermilk biscuits. This recipe is just a tad different. It is full of all those great Fall flavors: nutmeg, cinnamon, clove and allspice. I used mostly brown sugar (because I prefer it) and popped them in a muffin tin instead. We paired this dessert with one of my favorite beers of all time, so read ahead for more!





I may have cheated just a little and used canned biscuit dough instead of making my own. I usually don’t do this, but in this case, I think it is totally ok. There’s just something about canned biscuits that you can’t get with homemade dough. Oh, and it’s simple and it tastes delicious too. You can make your own dough if you wish. There are a lot of great homemade recipes out there. They obviously take a little bit more time, and I was very impatient today. It was another one of those “I just want it now” moments. Either way you decide to make them, just make them. They are perfect any time of day and they make you feel all warm and fuzzy inside. Or maybe this is just me…

I have paired with Rumpkin before, and I’m sure that I will pair with it again. It’s one of my favorites, and because it’s only released once a year, it’s a good beer to stock up on. Avery is always solid in their barrel-aged releases, and Rumpkin is no different. Hints of rum and pumpkin collide in this delicious after-dinner sipping beer. It’s great with desserts and other sweet things. It’s official release date is this Sunday, and we are super excited about it. If you see a bottle on the shelves of your liquor store, pick one up. You won’t be disappointed!

Have a great day everyone!




Pumpkin Spice Monkey Bread Muffins
Prep Time
15 min
Cook Time
15 min
Total Time
30 min

Pumpkin Spice Monkey Bread Muffins

This is a childhood favorite Fall edition! Add some pumpkin puree and warm spices to your next batch of monkey bread muffins!


  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon kosher salt
  • 3 cans biscuits, jumbo, flaky and buttermilk
  • 3/4 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/3 cup pumpkin puree


  • Preheat your oven to 375 degrees F and grease a 12-count muffin tin (or 6-count large muffin tin). Set aside.
  • For the muffins, combine the granulated sugar, brown sugar, pumpkin pie spice, cinnamon, nutmeg, allspice and salt in a large bowl with a lid. Whisk the ingredients together. Set aside.
  • Open each can of biscuits and separate them. Cut each biscuit into equal quarters and roll each quarter into a ball. Toss the biscuit balls into the bowl with the sugar and spices. Cover the bowl with the lid and shake it until all of the pieces are evenly coated. Divide the balls amongst the 12 muffin tins and set aside.
  • For the pumpkin caramel sauce, combine the sugar, butter and pumpkin puree in a medium-sized saucepan over medium heat. Cook until butter has melted and sugar has dissolved and remove from the heat. Gently spoon the syrup over top of each muffin making sure they are coated generously. Reserve about 1/4 cup to drizzle after the muffins have baked.
  • Bake the muffins for 12-15 minutes or until the tops are golden brown. Remove from oven and drizzle the reserved syrup on top. Let cool in the muffin tin for at least 15-20 minutes then serve warm. Enjoy!


Hardware: * Measuring Cups * Measuring Spoons * Non-Stick Baking Spray * Muffin Tin * Large Bowl with Lid * Cutting Board * Sharp Knife * Medium-Sized Saucepan * Whisk * Wooden Spoons * Teaspoon *


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