This fall-inspired Crock Pot Pumpkin Apple Monkey Bread is easy to throw in the slow cooker at night, then wake up to a delicious breakfast in the morning.
It’s day two of “Thanksgiving Week” on the blog, and today I’m not focusing on the main meal, the big shebang, the winner winner turkey dinner, instead I’m introducing you to an amazing new monkey bread recipe for the most important meal of the day, breakfast! 
The true unsung hero of Thanksgiving, the meal that starts it all, the deliciousness that sets you up for all of the deliciousness to come!
But I get it, who wants to spend all morning cooking a big breakfast, to then scarf it down, turn around, head right back into the kitchen and start on dinner?! That’s why I bring you this totally mouth-watering, mind-blowing, ridiculously-scrumptious crock pot monkey bread recipe that you can make the night before Thanksgiving and it’s ready to go for breakfast the next morning!
We all know that monkey bread is sweet, buttery, sticky goodness, but toss in some pumpkin, apples and maple syrup, and you’ve got yourself one amazing fall-inspired breakfast that everyone will go totally nuts for on Thanksgiving morning!
Ser-i-ous-ly I could not stop eating this! Good thing it made a lot, because otherwise I might have eaten it all before I got any pictures taken 😉
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 (16.3 oz) cans refrigerated buttermilk biscuits
- 2 cups apples (peeled & diced)
- ¾ cup butter (melted)
- ½ cup pumpkin puree
- 2 tbsp maple syrup
In a large bowl combine the white sugar, brown sugar, cinnamon, nutmeg and ginger.
Slice each biscuit into quarters, then add the biscuits and diced apples to the sugar mixture.
Toss everything together, then place in a crock pot set to low.
You can actually add all of the ingredients straight to the crock pot, I simply tossed everything together in a bowl to make the pictures prettier 
In a small bowl, whisk the butter, pumpkin puree & maple syrup together.
Pour this mixture over the biscuits in the crockpot.
Cook on low for 7-8 hours.
And the breakfast of champs is served!
I can 100% guarantee you that I will be making this again for “Friendsgiving” this weekend, and then again on Thanksgiving at home in Oklahoma.
It’s definitely one of my prized recipes… you know those recipes that you’re like “how did I even come up with this, it’s so amazing?” Ok, maybe that just happens in the food blogger world 😉
If you’re making this, or any other WhitneyBond.com recipe, for the holidays be sure to take a photo, post it on Instagram, tag me (@WhitneyBond) & use the hashtag #WBRecipes! I might just have some awesome giveaways coming up for those who play along! That is if you like free cookware & innovative slow cookers 😉
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Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 (16.3 oz) cans refrigerated buttermilk biscuits
- 2 cups apples (peeled & diced)
- ¾ cup butter (melted)
- ½ cup pumpkin puree
- 2 tbsp maple syrup
Instructions
- In a large bowl combine the white sugar, brown sugar, cinnamon, nutmeg and ginger.
- Slice each biscuit into quarters, then add the biscuits and diced apples to the sugar mixture.
- Toss everything together, then place in a crock pot set to low.
- In a small bowl, whisk the butter, pumpkin puree & maple syrup together.
- Pour this mixture over the biscuits in the crock pot.
- Cook on low for 7-8 hours.
Don’t forget to pin this delicious Pumpkin Apple Monkey Bread Recipe!
