If you are looking for an incredibly easy treat for the autumn season or Thanksgiving—one that features pumpkin puree, maple syrup, cinnamon, and brown sugar—look no further than “Maple Pumpkin Monkey Bread.” It’s simple to prepare and even easier to freeze.
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Maple Pumpkin Monkey Bread: A Deliciously Gooey, Pull-Apart Autumn Treat
On a crisp autumn morning, there is nothing more comforting than the aroma of pumpkin, cinnamon, butter, and maple syrup baking together.
Maple Pumpkin Monkey Bread brings all these cozy flavors into one fantastic, pull-apart loaf that makes for an exceptional dessert.
Soft pieces of biscuit dough are coated in a warm cinnamon-sugar mixture, baked in a buttery pumpkin-maple sauce, and finished with a sweet maple glaze.
This simple autumn recipe is perfect for weekend breakfasts, Thanksgiving brunches, holiday parties, potlucks, or a cozy family dessert.
Since it uses refrigerated biscuit dough, you can create an impressive, show-stopping treat without spending hours preparing yeast-based dough.
Why You’ll Love Maple Pumpkin Monkey Bread:
- There are plenty of reasons to add this easy monkey bread recipe to your fall baking list. It’s
- Very easy to make
- Perfect fall flavor
- Soft and gooey
- Perfect for sharing
- Perfect for breakfast or dessert
- Perfect for a beautiful presentation
- This version of pumpkin bread often uses canned pumpkin puree and refrigerated biscuits for ease.
All the ingredients needed to make this Pumpkin Monkey Bread recipe:
Ingredients for Monkey Bread:
- 2 teaspoons ground cinnamon
- 2 cans refrigerated buttermilk biscuit dough, each about 16 ounces
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup pure pumpkin puree
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
- 1/2 cup pure maple syrup Syrup
Ingredients for Maple Glaze, optional:
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or heavy cream
- 2 tablespoons pure maple syrup
- A pinch of cinnamon
Ingredients for Topping, optional:
- Roasted walnuts
- Chopped pecans
- Extra cinnamon
- A light drizzle of maple syrup
- Pumpkin seeds
- Extra cinnamon
Important Tip: To make fall monkey bread, use pure pumpkin puree instead of pumpkin pie filling.
Pumpkin pie filling already contains sugar and spices, making the monkey bread too sweet.
Kitchen Essentials:
- Serving Platter
- 10-inch Bundt Pan
- Large Mixing Bowl
- Small Saucepan
- Measuring Cup and Spoon
- Wire Cooling Rack
- Pastry Brush or Spatula
How to Make Maple Pumpkin Monkey Bread: Complete Instructions:
1. Preparing the Maple Pumpkin
- Preheat the oven to 350°F.
- Grease a 10-inch Bundt pan with softened butter or nonstick baking spray.
- Pay close attention to the center tube and deep edges of the pan.
- A well-greased Bundt pan is crucial, as the maple pumpkin sauce becomes sticky during baking.
2. Making the Cinnamon Sugar
- Use a large bowl.
- Add the granulated sugar, cinnamon, nutmeg, ginger, and cloves.
- Keep whisking until well combined.
- The fluffy mixture imparts a warm pumpkin-spiced flavor to each biscuit dough.
3. Cutting the Biscuit Dough
- Open the refrigerated biscuit package and set the biscuits aside.
- Cut each biscuit into approximately four equal pieces.
- Roll each piece gently between your palms to form a small ball of dough.
- The pieces should be kept approximately the same size so they bake evenly.
4. Coating the Dough
- Dip the biscuit pieces into the cinnamon-sugar mixture.
- Gently toss to coat each piece thoroughly.
- Set the coated dough pieces aside while you prepare the maple pumpkin sauce.
5. Making the Maple Pumpkin Sauce
- Now add the melted butter, pumpkin puree, brown sugar, maple syrup, vanilla extract, and salt to a small saucepan.
- Continue heating the mixture over medium-low heat, stirring frequently.
- Continue cooking for about 3 minutes, until the brown sugar begins to swirl and the mixture becomes smooth.
- Be careful not to overcook.
- The finished sauce should be glossy and pourable.
6. Start Layering
- Pour the maple pumpkin sauce into about one-third of the bottom of the prepared Bundt pan.
- Then, evenly arrange about half of the cinnamon-coated dough over the sauce.
- There’s no need to pack it too tightly.
- Leaving a little space allows the sauce to easily flow between the dough pieces during baking.
7. Adding Another Layer
- Now pour another third of the maple pumpkin sauce over the first layer of dough.
- Add the remaining cinnamon-and-candied biscuit crumbs.
- Finish by pouring the remaining maple pumpkin sauce evenly over the top.
- For a more nutty flavor, sprinkle 1/2 cup of chopped pecans between the layers.
8. Baking the Monkey Bread
- Place the Bundt pan on the middle rack of a preheated oven.
- Bake for about 35 to 45 minutes, or until the top is deep golden brown and the center is completely baked.
- If the top browns too quickly, cover the pan with aluminum foil during the last part of baking.
- Baking times vary depending on the brand and size of biscuit dough, so it’s important to check the center instead of relying solely on the color of the top.
9. Cooling Before Removing
- Remove the monkey bread from the oven and place it on a wire rack.
- Let it cool in the pan for about 12 to 15 minutes.
- To flip, don’t overcook it.
- If the caramelized sauce cools completely in the pan, it becomes difficult to remove.
- Place a large serving plate on top of the Bundt pan.
- Be careful, but confidently, invert the pan.
- Remove the Bundt pan and allow the sticky maple pumpkin coating to set on the bread.
10. Making the Maple Glaze
- When the monkey bread has cooled slightly, whisk together the following ingredients:
- Powdered sugar
- Maple syrup
- Milk or heavy cream
- Vanilla
- A pinch of cinnamon
- Keep mixing until smooth. If the glaze is too thick, add a few drops of milk.
- If it’s too thin, add a little powdered sugar and mix well.
11. Preparation and Serving
- Drizzle the maple glaze over the warm monkey bread.
- For a beautiful autumn presentation, sprinkle chopped or toasted pecans or pumpkin seeds on top.
- Serve the maple pumpkin monkey bread warm and invite everyone to take a bite.
Tips for better maple pumpkin monkey bread:
- Always use pure maple syrup.
- Avoid overcrowding the Bundt pan.
- Be sure to grease all sides of the pan.
- Be sure to allow time to cool.
- Check the center carefully.
- It should be served hot.
Some easy variation suggestions:
To make this Maple Pumpkin Monkey Bread recipe even more amazing, try these variations:
Pecan Maple Pumpkin Monkey Bread: Add 3/4 cup chopped pecans between the layers. For an even deeper nutty flavor, be sure to toast the pecans first.
Apple Pumpkin Monkey Bread: Place a small slice of peeled apple between the dough layers. Choose a firmer baking apple, which helps maintain the crumbly texture.
Cream Cheese Glazed Monkey Bread: Instead of the maple glaze, spread a simple cream cheese frosting made with softened cream cheese, powdered sugar, vanilla, and a little milk.
Chocolate Pumpkin Monkey Bread: For a dessert-style version, sprinkle mini chocolate chips between the layers.
Cranberry Pumpkin Monkey Bread: Add dried cranberries for a sweet-sour flavor that’s extra special on Thanksgiving morning.
Storage Tips:
- Maple Pumpkin Monkey Bread can be stored in an airtight container at room temperature for up to a day, or refrigerate for longer storage.
- For the best texture, gently reheat individual slices in the microwave.
- You can also heat the entire loaf in a low-heat oven until heated through.
- If you plan to refrigerate, let the bread cool completely before covering.
Q. Can I freeze Maple Pumpkin Monkey Bread?
- Absolutely! For best results, freeze baked monkey bread without the glaze.
- Wrap the completely cooled bread tightly in plastic wrap and place it in a freezer-safe container or bag.
- For best quality, refrigerate it for up to 2 months.
- Thaw thoroughly in the fridge overnight before removing from the fridge and gently warming up before adding the fresh maple glaze
Serving suggestions for Pumpkin Pull-Apart Bread:
- This cozy autumn recipe pairs perfectly with:
- Hot coffee
- Apple cider
- Pumpkin spice latte
- Fresh fruit
- Hot chocolate
- Tea
- Greek yogurt
- Breakfast sausage
- Crispy bacon
- Scrambled eggs
- For dessert, serve a warm piece with a scoop of vanilla ice cream.
Final Thoughts
Maple Pumpkin Monkey Bread offers everything you could want in a cozy autumn treat: soft, pull-apart pieces, buttery cinnamon-sugar, creamy pumpkin, rich maple flavor, and a sweet finishing glaze.
It looks spectacular on a holiday table, yet it’s simple enough to whip up on a relaxed weekend morning.
The combination of pumpkin and maple syrup gives this monkey bread a distinctively autumnal flavor, while the use of refrigerated biscuit dough makes the preparation quick and easy.
This recipe utilizes the convenient Bundt-pan method, where biscuit pieces are baked in a pumpkin-infused sauce until golden brown.
Serve it warm, drizzled with a maple glaze—you can even add toasted pecans for an extra crunch.
Whether you’re planning a Thanksgiving brunch, an autumn potluck, or simply looking for something special to enjoy with your morning coffee, this gooey, pull-apart bread is a fantastic way to celebrate the pumpkin season. Give it a try—it certainly won’t disappoint!