I love everything pumpkin. EVERYTHING. Unfortunately, most everything made with pumpkin has a butt load of sugar in it. I'm pretty sure everyone knows by now that sugar is just not good for you. I love me some sugary sweetness so I'm always looking for all natural substitutes for it. Honey, xylitol, stevia, and coconut sugar are among some of my favorites. So I figured if I have this recipe, why not try to make it healthier. It's by no means "healthy" but it will make you feel a little less guilty about having this for breakfast. The original recipe can be found at BakeLoveGive if you want to indulge a little ;)
Ingredients:
1/2 cup Stevia or Xylitol
2 tbsp pumpkin pie spice
2 7.5 ounce cans of biscuit dough (or do recipe of equal weight)
2/3 cup coconut sugar or sucanat
1/2 cup coconut oil or safflower oil
1/4 cup pumpkin puree
A few drops of butter extract (optional)
- Preheat oven to 350 degrees and lightly spray a 12 cup muffin tin with cooking spray.
- Put stevia and pumpkin pie spice in a large Ziplock bag and shake to mix.
- Cut Biscuits into quarters and toss into stevia mixture. Seal the bag and shake until all the pieces are completely coated.
- Divide dough pieces between the muffin tin cups as evenly as you can (80 pieces doesn't divide evenly into 12 and that breaks my OCD heart just a little lol)
- In a heavy saucepan over medium heat, melt coconut sugar, coconut oil, and pumpkin puree. Stir mixture until oil is fully incorporated and coconut sugar is completely melted.
- Pour sauce evenly among the muffin tins.
- Bake at 350 degrees for 10-12 minutes until dough is set and edges are golden brown.
- Allow muffin tin to cool for 5-10 minutes before removing bread to serve. Spoon any sauce left at the bottom of the muffin tin on top of your monkey bread before serving.