Pumpkin Monkey Bread – A Great Twist on Single Serving Desserts
Everything is better fun sized! As fun as a traditional bundt sized Monkey Bread may be, baking up some muffin-sized Vegan Monkey Bread is the NEW TREND!
I think it’s safe to assume that everyone loves Monkey Bread. I mean who wouldn’t love some bread coated and baked in delicious syrup and spices?! Therefore, in the spirit of fall and everyone’s obvious love for Monkey Bread, I created these fun vegan and gluten-free friendly mini pumpkin flavored Monkey Bread!
On another note, I absolutely love to bake and have a decent collection of baking equipment, but I am a firm believer in remaining practical and I just don’t find buying a Bundt Cake pan necessary.
Therefore, I developed this idea of baking mini Vegan Monkey Bread from using the classic Cupcake pan. This requires the same technique as making traditional Monkey Bread, but on a smaller scale. This way everyone can enjoy pulling apart their own individual Monkey Bread!
If you are intimidated of creating your own bread from scratch, then you’re in good hands. I am not a bread expect or baker and have done the hard work for you in developing an easy and basic bread recipe.
Let me know what you think of the recipe in the comments section below or on any of my social media platforms. If you’re posting on Instagram, make sure to tag me at @nuttinelli and include #nuttinelli so I can see your amazing creations!
Tips and Tricks
- You want to add enough flour to make the dough not sticky, but not too much so it’s dried out.
- For more information on the “punch back” baking technique, check out this great article!
- Incorporate some nuts, granola, or chocolate chips between the monkey bread layers or on top to add more personality and texture!
- Top these vegan monkey breads with my vegan cream cheese frosting!
The More You Know
Whole Wheat Pastry Flour
Whole Wheat Pastry Flour is not the same as Whole Wheat Flour, instead this is lighter and will result in less dense bakes. You are welcome to substitute any flour of your choice whether it is gluten-free or all-purpose but it will result in a different texture. Check out my Flour Alternatives guide for help with substitutions!
Almond Milk
You’re welcome to use any store-bought, plant-based milk (cashew, coconut, hemp, soy, etc.), but if you want to truly elevate your recipe you can make your own milk!
Flaxseed Egg
Flaxseeds provide amazing nutrients and when blended down flaxseed meal is created. Flaxseed meal can be purchased, otherwise, it is easy to blend flaxseed to get the meal. When combined with water, an egg like consistency forms and serves as a great egg replacer. Flax seeds or flaxseed meal can be purchased at most grocery stores.
Yeast
Very important in any bread recipe. This is what allows the bread to rise. The trick is to add the yeast with warm water and sugar to get the yeast to start activating.
Thanks for Reading!
I hope you have fun creating these mini Monkey Breads and can share them with the ones you love… or just keep them to yourself because they are very delicious, haha. Either way I hope you ENJOY!
– Janelle
Pumpkin Monkey Bread
Equipment
- 12 count cupcake pan
Ingredients
- 2.5 cup Whole Wheat Pastry Flour
- 1/2 tsp Salt
- 3/4 cup Warm Water baby bath temperature
- 1.5 tsp Active Dry Yeast 1 small packet
- 2 tbsp Coconut Sugar
- 1/2 cup Pumpkin Puree
- 2 tbsp Refined Coconut Oil
- 1 Flaxseed Egg 1 tbsp Flaxseed meal + 2.5 tbsp Water
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg optional
- Granola for garnish
- 1.4 cup Agave Nectar
- 1.5 tbsp Almond Milk
Instructions
- Preheat oven to 350°F.
- Combine warm water, yeast, and sugar in a medium bowl. Let this sit for 5-10 minutes to activate the yeast.
- In a small bowl, create flaxseed egg by combining flaxseed meal with water. Let sit for 5 minutes to thicken.
- Add flaxseed egg, pumpkin puree, coconut oil, vanilla extract, cinnamon, and nutmeg to yeast mixture. Mix thoroughly.
- In a medium bowl, combine flour and salt. Add 1 c of flour into wet mixture and thoroughly combine. Add another 1 c of flour into mixture and thoroughly combine. Add ½ c of flour into mixture and thoroughly combine. Add 1 Tbsp of flour at a time until dough is no longer sticky. Be careful not to add too much flour, which will cause the dough to fall apart.
- Knead dough for 5-10 minutes. Then place dough into an oiled glass or ceramic bowl.
- Cover with a clean towel or plastic wrap and proof for 1 hour on the counter top.
- In a small bowl, prepare a glaze by mixing the agave with almond milk. Set aside for later.
- Prepare cupcake pan with oil or paper cupcake liners.
- Remove dough from bowl and “punch back” the dough to remove some air.
- Create 1 tsp sized dough balls. Create the first layer by placing dough balls in a circle to cover the bottom of the pan (do not push or force dough balls to allow for the dough to expand later).
- Brush or spoon glaze over the first layer, then top with granola or nuts.
- Place last layer of dough balls on top, then brush or spoon glaze over the layer and top with granola or nuts.
- If there are extra dough balls, then simply add another layer!
- Once all Monkey Breads are completed, set aside to proof for a final 10-15 minutes.
- Bake for 25-30 minutes until monkey bread is thoroughly baked through.
- Remove from pan and set on cooling rack to cool for 5 minutes.
- Top each monkey bread with my vegan cream cheese frosting (below)
Vegan Cream Cheese Frosting
Ingredients
- 1/2 cup Vegan Cream Cheese
- 1/2 cup Powdered Sugar
- 2-4 tbsp Almond Milk
Instructions
- In a medium bowl, whisk together the cream cheese and powdered sugar.
- Once combined, add almond milk 1 tbsp at a time until desired consistency (if you want it to drizzle add more almond milk and if you want it to be like a smear don’t add almond milk).