Pumpkin Monkey Bread Muffins (Print Version)
Ingredients:
01 -
1/4 cup canned pumpkin puree.
02 -
1/2 cup granulated sugar.
03 -
1/2 teaspoon ground cinnamon.
04 -
1/4 teaspoon ground nutmeg.
05 -
1/4 teaspoon ground ginger.
06 -
2 cans refrigerated biscuit dough.
07 -
1/2 cup unsalted butter, melted.
08 -
1/2 cup brown sugar, packed.
Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease a muffin tin.
02 -
In a small bowl, mix the granulated sugar, cinnamon, nutmeg, and ginger together.
03 -
Open the biscuit cans and cut each biscuit into quarters.
04 -
Roll each quarter in the pumpkin puree, then coat in the sugar and spice mixture.
05 -
Place 3-4 coated pieces into each muffin cup.
06 -
In a saucepan, melt the butter and brown sugar together until smooth.
07 -
Pour the butter and brown sugar mixture evenly over the muffin cups.
08 -
Bake for 18-20 minutes, or until golden brown and cooked through.
09 -
Let the muffins cool for a few minutes before removing from the pan.
Notes:
01 -
Drizzle some icing over the muffins for an extra sweet touch.
02 -
Serve warm for the best gooey texture, perfect for a cozy fall morning.