Pumpkin Monkey Bread Muffins
Description
This pumpkin monkey bread is perfect for the fall. It's simple and quick to make and is full of pumpkin, brown sugar and pumpkin pie spice flavors. Serve it for breakfast, as a snack or even as a dessert.
Ingredients
12.4 oz. tube refrigerated cinnamon rolls, pumpkin or Cinnabon roll flavor
1/4 c. canned 100% pumpkin puree (NOT pumpkin pie mix)
1/4 c. packed light or dark brown sugar
3 T. unsalted butter, melted
1/2 t. pumpkin pie spice
icing from the cinnamon roll tubes
Directions
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Preheat oven to 375 degrees F. Line 8 standard muffin cups with paper liners.
Use scissors or a knife to cut each cinnamon roll into quarters. Set aside the icing packet for later use.
In a large bowl, whisk together pumpkin puree, brown sugar, melted butter, and pumpkin pie spice until well combined and no lumps of brown sugar remain.
Add the cinnamon roll quarters to the bowl; fold in gently until the pumpkin mixture evenly coats each piece of cinnamon roll.
Place 4 pieces of cinnamon roll to each muffin cup; don't press them together.
Bake 20 to 22 minutes, or until the muffins are set and no longer wet on top.
Serve, topped with the icing from the cinnamon rolls.
8 servings.
Store in an airtight container in the refrigerator up to 2 days. Reheat 1 or 2 at a time in the microwave for 20 to 30 seconds.