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Pumpkin Spice Monkey Bread

Serves 8

Prep Time: 1 hour

Cook Time: 15 minutes

This delicious monkey bread has been bathed in the comforting, warm flavors of autumn: cinnamon and pumpkin. Dredge balls of dough in cinnamon sugar, then bake. Top everything off with pecans and serve hot with vanilla ice cream and the scrumptious sauce. This dish will make any autumn-lover's dreams come true!


  • 3 cups cake and pastry flour + 2 tbsp. & 4 tsp.
  • 1 cup granulated sugar
  • 1 tsp. salt
  • 1¾ tsp. baking powder
  • 2½ tbsp. dry active yeast
  • 1¼ cups warm water
  • 3/4 cup butter, melted
  • 2 large eggs, lightly beaten
  • 2 tbsp. (¼ cup) of pumpkin puree
  • 8 1-cup oven safe ramekins
  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 2 tbsp. cinnamon

Pumpkin Spice Sauce

  • 1/4 cup pumpkin puree
  • 1/4 cup melted butter
  • 1/4 cup maple syrup
  • 2 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. nutmeg
  • chopped pecans and vanilla ice cream for serving


Combine the warm water and the yeast. Let the two sit together for about 2 minutes. Incorporate the milk, melted butter, and eggs.

Sift together the flour, sugar, salt, and baking powder. Using the dough hook attachment on your stand mixer or hand mixer, mix the wet ingredients and the dry ingredients together for 3 minutes until you have a firm dough ball.

Turn your oven on to the lowest possible setting.

Turn the dough out onto a floured surface and knead it for about 4 minutes, or until the dough is smooth and springs back when poked. Before you let your dough rest and rise, gently fold in the 2 tbsp. of pumpkin puree, ensuring that there is even coverage. Add extra pumpkin puree (up to 1/4 cup) as desired.

Place the dough onto an oiled baking sheet and cover with a clean tea towel. Turn the oven off and place the dough inside. Allow it to rest and rise, undisturbed, for 40 minutes.

Dust your hands with flour, give the dough a quick kneed, and begin pulling dough rounds from the ball. You are looking for balls about the size of a donut hole (timbit).

Combine the cinnamon and brown sugar. Dip each ball into the melted butter, then the cinnamon sugar. Place the balls into the waiting greased ramekins. Fill each ramekin about 3/4 of the way full.

Preheat your grill to 350°F or so, preparing for indirect grilling. Place the ramekins onto a baking sheet, then place the baking sheet over indirect heat to bake for 15 to 20 minutes. Remember to turn the tray half way through baking for even heating.

While the Monkey Bread is baking, mix together the pumpkin puree, melted butter, maple syrup, cinnamon, and cloves. Warm these ingredients on the grill or over low heat on the stove or side burner.

When done, turn the Monkey Bread out onto a plate or bowl and top with ice cream and crushed pecans before drenching each dessert in hot pumpkin maple sauce.

Recipe from Napoleon Grills.

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