First, melt your butter and add about 1/4 c. of canned pumpkin. You can add more if you really like the pumpkin flavor.
Whisk it all together. It will look a little something like this.
Now, cut refrigerator biscuits in half. Then dip them in the butter mixture and then in sugar, cinnamon and nutmeg.
Place them in a greased bundt pan.
Bake at 350 for 20 minutes.
Then glaze them with a cream cheese frosting. A yummy breakfast or dessert in half the time of making those homemade biscuits. Enjoy!!!
Easy Pumpkin Monkey Bread
1 stick of butter
1/4 c. canned pumpkin
1/2 cup sugar
2 Tbsp cinnamon
1 tsp nutmeg
1 pkg. refrigerator biscuits
1/2 pkg. cream cheese
1/2 c. powdered sugar
Preheat oven to 350 degrees. Melt butter and whisk in canned pumpkin. Combine sugar, cinnamon, and nutmeg in a separate bowl. Grease bundt pan. Cut refrigerator biscuits in half then dip in butter and pumpkin mixture then into cinnamon and sugar mixture and then place in bundt pan. Repeat with each piece and pile them on top of each other. Bake for 20 minutes. Flip onto cooling rack. Meanwhile make cream cheese glaze. Mix cream cheese and powdered sugar. Drizzle over warm bread.