Maple Pumpkin Monkey Bread on a white plate on a white background (side view)

Maple Pumpkin Monkey Bread

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Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.

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SERVING SIZE:

10

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PREP TIME:

20 minutes

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COOK TIME:

1 hour 5 minutes

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TOTAL TIME:

1 hour 25 minutes

INGREDIENTS

¼ cup JUSTIN’S® Maple Almond Butter
¼ cup Organic Butter or Coconut Oil
⅔ cup Maple Syrup
1 cup Pumpkin Purée
½ teaspoon Salt
⅓ cup Coconut Sugar
1 teaspoon Pumpkin Pie Spice
2 cans Organic Flaky Biscuit Dough
2 teaspoons Coconut Oil
3 tablespoons Pecans, chopped

DIRECTIONS

1. Preheat the oven to 350°F.

2. Melt the butter in a small saucepan over medium heat.

3. Add in the maple syrup, pumpkin purée, and salt. Whisk until well combined, then remove from the heat and set aside.

4. In a large bowl, mix the sugar and pumpkin pie spice.

5. Cut the biscuits in quarters and add the dough pieces to the sugar mixture, tossing to coat.

6. Place ⅓ of the pumpkin mixture into the bottom of a bundt pan.

7. Drop half of the biscuit pieces on top and pour in another ⅓ of the pumpkin mixture.

8. Arrange the remaining dough and the rest of the pumpkin mixture.

9. Bake for 35-45 minutes or until golden brown on top.

10. Cool for 15 minutes.

11. In a small saucepan melt together the JUSTIN’S® Maple Almond Butter and coconut oil, stirring constantly.

12. Drizzle the mixture over the monkey bread and top with chopped pecans.

This Recipe Serves 10

INGREDIENTS

¼ cup JUSTIN’S® Maple Almond Butter
¼ cup Organic Butter or Coconut Oil
⅔ cup Maple Syrup
1 cup Pumpkin Purée
½ teaspoon Salt
⅓ cup Coconut Sugar
1 teaspoon Pumpkin Pie Spice
2 cans Organic Flaky Biscuit Dough
2 teaspoons Coconut Oil
3 tablespoons Pecans, chopped

DIRECTIONS

1. Preheat the oven to 350°F.

2. Melt the butter in a small saucepan over medium heat.

3. Add in the maple syrup, pumpkin purée, and salt. Whisk until well combined, then remove from the heat and set aside.

4. In a large bowl, mix the sugar and pumpkin pie spice.

5. Cut the biscuits in quarters and add the dough pieces to the sugar mixture, tossing to coat.

6. Place ⅓ of the pumpkin mixture into the bottom of a bundt pan.

7. Drop half of the biscuit pieces on top and pour in another ⅓ of the pumpkin mixture.

8. Arrange the remaining dough and the rest of the pumpkin mixture.

9. Bake for 35-45 minutes or until golden brown on top.

10. Cool for 15 minutes.

11. In a small saucepan melt together the JUSTIN’S® Maple Almond Butter and coconut oil, stirring constantly.

12. Drizzle the mixture over the monkey bread and top with chopped pecans.

This Recipe Serves 10

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