Vegan Pumpkin Praline Monkey Bread

Indulge in the warm, comforting flavors of pumpkin, cinnamon, and pecans with this delightful vegan twist on classic monkey bread. Perfect for a cozy breakfast or dessert treat

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegan butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 16
• 3 oz package refrigerated biscuit dough make sure its vegan-friendly
• 1 cup chopped pecans

Instructions:

Start by heating the oven to 350F 175C

Use vegan butter or cooking spray to grease a bundt pan

The brown sugar, cinnamon, nutmeg, cloves, and salt should all be mixed together in a small bowl

Each cookie dough should be cut into four pieces

Put the canned pumpkin puree and melted vegan butter in a different bowl

First, coat each biscuit quarter in the pumpkin-butter mix

Then, roll it in the sugar-spice mix

Spread out the coated biscuit quarters and chopped pecans in the bundt pan that has been prepared

Place the pan in an oven that has already been heated up

Bake for 35 to 40 minutes, or until the top is golden brown and the biscuits are fully cooked

Let the monkey bread cool for 5 to 10 minutes in the pan, then flip it over onto a plate to serve

Enjoy while still warm