1/4 Cup Organic Butter or Coconut Oil
2/3 Cup Maple Syrup
1 Cup Pumpkin Purée
1/2 Teaspoon Salt
1/3 Cup Coconut Sugar
1 Teaspoon Pumpkin Pie Spice
2 Cans Organic Flaky Biscuit Dough (such as Annie’s)
1/4 Cup Justin’s Maple Almond Butter
2 Teaspoons Coconut Oil
3 Tablespoons Chopped Pecans
Preheat oven to 350°F.
Melt butter in a small saucepan over medium heat. Add in maple syrup, pumpkin purée and salt. Whisk until well combined. Remove from heat and set aside.
In a large bowl, mix sugar and pumpkin pie spice. Cut biscuits in quarters and add dough pieces to the sugar mixture, tossing to coat.
Place 1/3 of the pumpkin mixture into the bottom of a bundt pan. Drop half of the biscuit pieces on top and pour in another 1/3 of the pumpkin mixture. Arrange the remaining dough and the rest of the pumpkin mixture.
Bake 35-45 minutes or until golden brown on top. Cool 15 minutes.
In a small saucepan melt together Maple Almond Butter and coconut oil, stirring constantly.
Drizzle Almond Butter mixture over the monkey bread and top with chopped pecans. Enjoy!