pumpkin monkey bread muffins

November 2, 2012

in Breads & Quick Breads

Monkey bread has long been on my to-bake list. There’s just something about a pull-apart bread coated in cinnamon-sugar goodness that I can’t resist! Instead of one large bread, the idea of individual servings appealed to me, hence these “muffins.” The spiced pumpkin dough is perfect for the season, and I dunked each dough ball into brown butter, maple syrup, and sugar for a nice glaze.

These muffins would make a wonderful addition to your Thanksgiving menu, though I like one when I’m craving a treat during these chilly fall afternoons. Pour yourself a mug of coffee or tea and enjoy a warm muffin for a little escape.

Pumpkin Monkey Bread Muffins
1/4 cup warm water
1 package dry yeast
1/2 cup lukewarm low-fat milk
1/4 cup sugar
1/2 tsp salt
1 large egg, at room temperature
2 Tbsp unsalted butter, softened
3/4 cup pure pumpkin
4 cups flour (approximate)
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Glaze
1/4 cup unsalted butter
1/4 cup maple syrup
1/2 cup plus 2 Tbsp sugar

Combine warm water and yeast in a small bowl; let stand 5 minutes. Combine lukewarm milk, sugar, and salt in the bowl of a stand mixer fitted with a flat beater. Stir in egg, butter, and pumpkin on low speed until combined, then stir in yeast mixture. In a small bowl, whisk together 2 cups flour with cinnamon, cloves, and nutmeg; add to yeast mixture and mix until incorporated. Gradually add remaining flour 1/4 cup at a time until dough feels tacky but doesn’t stick to your fingers. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic (you may need to add additional flour, 1 tablespoon at a time – I added an additional 4 tablespoons). The dough is ready when it pulls away from the bottom of the mixer bowl.

Place dough in a large bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size (about 1 hour). Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a small bowl and cool slightly. Pour maple syrup into a small bowl and place sugar into a small bowl. Line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Gently pull off small sections of dough, rolling into 1-inch balls. Roll each dough ball in brown butter, then maple syrup, and then sugar. Place three dough balls into each baking cup. Repeat with remaining dough. Cover with plastic and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 350°F. Bake muffins for 14 minutes, until golden. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store leftover muffins in an airtight container at room temperature up to 2 days; warm before serving.

Yield – 19 muffins (serving size: 1 muffin)
Calories – 190
Carbs – 35

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30 Comments

1 Anna @ Crunchy Creamy Sweet November 2, 2012

A perfect treat for a fall afternoon. Comfort in it’s mini form – love it!!

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2 Cassie | Bake Your Day November 2, 2012

I adore monkey bread and to add a fall twist is perfect! Hope you are having a great vacation!

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3 Patty November 2, 2012

I could see these beauties on my Thanksgiving menu-that’s for sure!
Hope you’re having fun;-)

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4 Valerie November 2, 2012

Oh, could you please send over a baker’s dozen?! Monkey bread is one of my favorite breakfast-desserts! Your muffin version looks wonderful!

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5 brighteyedbaker November 2, 2012

I love the idea of making monkey bread in muffin form! I love the combination of flavors and ingredients you used in this recipe too. The brown butter sounds like such a great way to flavor the bread; I’ve never thought of using it that way.
These look so yummy!

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6 Chung-Ah | Damn Delicious November 2, 2012

How did you know that monkey bread is my most favorite thing ever?! And you pumpkinized it! Amazing! It sure will make an appearance on my thanksgiving table, or on any given Sunday :)

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7 Alyssa (Everyday Maven) November 2, 2012

I love this idea! I may do something like this for Thanksgiving but maybe more savory. Thanks for the inspiration :)

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8 Deb November 2, 2012

A splendid holiday recipe! Pumpkin Monkey Bread as muffins would certainly be easier to serve than a one large loaf, especially at a large gathering. Let the festivities begin!

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9 Rachael {SimplyFreshCooking} November 3, 2012

You had me at “dunked”!!!! Delish!

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10 Erin @ Dinners, Dishes and Desserts November 3, 2012

Monkey bread is so good, and the addition of pumpkin and that glaze sounds amazing!

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11 Carol | a cup of mascarpone November 3, 2012

Absolute heaven! I want one to pull apart right now! These just made their way to my to-bake list!

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12 Angela @AnotherBitePlease November 3, 2012

oh goodness what a cute idea to make as muffins…my boys will love.

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13 Suzanne November 3, 2012

What a great idea, pumpkin monkey bread with maple syrup + sugar and yummy glaze perfect for the season.

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14 Jen L | Tartine ans Apron Strings November 3, 2012

I’m nervous about baking with yeast, since I don’t have the best record with using them! However, I am willing to give this a go! And by the way, how are you finding the time to blog AND travel around so many beautiful cities???

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15 Nami | Just One Cookbook November 3, 2012

I think I’ve heard of “monkey bread” before but didn’t remember much about it. How interesting that you pull apart the dough and make small balls, then dip into each glaze and combine 3 balls into one muffins! I just love this little process and must be fun with the kids! I can already see my kids will be very addicted to these muffins. Enjoy the rest of your stay in Italy!

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16 suzanne Perazzini November 4, 2012

What a great name and they look really tasty.

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17 Jean (Lemons and Anchovies) November 4, 2012

I remember making monkey bread once for my nieces and they loved it. So clever to apply the concept to muffins. They’re so cute!

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18 Lisa {AuthenticSuburbanGourmet} November 4, 2012

Monkey bread is on my list too. Love the pumpkin flavored ones you made and in a muffin size is just perfect. Pinning now.

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19 Magic of Spice November 4, 2012

What a delightful treat these are, afraid I would try a few too many :)

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20 Lorraine @ Not Quite Nigella November 4, 2012

Ooh great idea combining monkey bread and muffins! :D

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21 Jen @ Savory Simple November 4, 2012

Monkey bread has been on my list forever as well! I love the muffin idea.

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22 Baker Street November 5, 2012

I love monkey bread muffins and your pumpkin version sounds incredible, Laura! Love the color – so vibrant and festive! :)

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23 Lora @cakeduchess November 5, 2012

Monkey bread is delicious in a bundt, a loaf and so cute in muffin tins. I think I would eat a dozen and that could be a problem. Love the pumpkin version:)

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24 Jessica | Portuguese Girl Cooks November 5, 2012

I absolutely love monkey bread, and the fact that it has pumpkin in it makes it 10 times better!

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25 Jessica@AKitchenAddiction November 5, 2012

Love how you made monkey bread into muffins! The individual sizes are perfect!

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26 Rosa November 8, 2012

Oh, lovely! I still have to try making monkey bread. Your muffins look extremely promising!

Cheers,

Rosa

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27 the wicked noodle November 8, 2012

Although I’m terrified of all things yeast, I might be able to work up my courage if I knew these were on the other side!

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28 Kiran @ KiranTarun.com November 9, 2012

Pumpkin in mini monkey bread muffins?!? Love the idea and it looks so delish!

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29 Annie November 13, 2012

Wow! Puts a whole new meaning to monkey bread. Put anything in cupcake liners and I’ll make it…

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30 Rachel @ Bakerita November 14, 2012

These look to die for! So cute, and the fact that you made a pumpkin version with browned butter…well, a browned butter addict like me can’t resist!

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