HITH is on Monday this week instead of Wednesday, for a very good reason: It’s time for Cake Over Steak’s “Virtual Pumpkin Party“!
I mean, can you beat the combination of monkey bread, pumpkin pie filling, and pumpkin spice crumbs?
I didn’t think so.
Though there are several components, none are difficult or at all time-consuming and I guarantee that the results are worth it.
I’m especially smitten with the presentation. Even though monkey bread is traditionally baked in a bundt or tube pan, these individual servings are perfect for a party or brunch – especially if you’re making for a crowd. The recipe easily scales up, and can be served warm or at room temperature, if you need to make them the day before.
Head over to Cake Over Steak for all of the lovely submissions, and follow along on Instagram too (#virtualpumpkinparty).
Thanks as always Sara!
14 tablespoons unsalted butter, divided
2/3 cup light brown sugar, divided
1/3 cup granulated sugar
2 1/4 teaspoons pumpkin pie spice, divided into 1 teaspoon + 1 teaspoon + 1/4 teaspoon
1/4 teaspoon salt
1 1/2 cups flour
1/3 cup pumpkin
1 can refrigerated biscuit dough
1/2 cup confectioner’s sugar
1 – 3 teaspoons milk
Make the crumb: line a baking sheet with parchment paper. In a heatproof bowl melt 8 tablespoons of the butter. Whisk in 1/3 cup brown sugar, all of the granulated sugar, 1 teaspoon pumpkin pie spice and the salt. Use a spoon or spatula to fold in the flour. Spread on your baking sheet, breaking up into small crumbs, and set aside to dry. Clean out your bowl.
Make the pumpkin pie filling: In your clean bowl melt the remaining 6 tablespoons butter. Whisk in the pumpkin, remaining 1/3 cup brown sugar and 1 teaspoon pumpkin pie spice.
Make the muffins: separate the biscuit dough into 8 rounds. Cut each round into quarters and roll the quarters into balls. Transfer the crumbs to a bowl. Working with one biscuit ball at a time, roll in the pumpkin pie filling and the roll in the crumbs to coat. Place into one of the muffin cups. Repeat with remaining ingredients, filling each cup with 4 balls.
Bake for 15 – 18 minutes, or till golden brown. Place tins on a wire rack.
Make the glaze: whisk the confectioner’s sugar and remaining 1/4 teaspoon pumpkin pie spice in a small bowl or measuring cup. Add the milk, 1 teaspoon at a time, till you get a thick yet pourable glaze. Drizzle over the muffins and serve warm or at room temperature.
This delicious recipe brought to you by Sheri Silver