Healthy Monkey Bread Pull Apart Recipe – Mind Over Munch Episode 39

By Paul

· Updated recently · — min read · Leave a comment

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Healthy pumpkin pull apart monkey bread! Yum!

INGREDIENTS for dough
1 cup (235mL) light almond milk 2 Tbsp light butter
1 packet (2 tsp, 7g) rapid rise yeast 3 3⁄4 cups (450g) whole wheat pastry flour
1⁄4 cup stevia/granulated sweetener
1 tsp cinnamon
1⁄2 tsp pumpkin pie spice (or sub 1⁄4 tsp
cinnamon, & pinch of nutmeg, ginger &
ground cloves) 1⁄2 tsp salt
1 egg
1⁄3 cup (75g) canned pumpkin pureé

INGREDIENTS for coating
1 Tbsp light butter, melted 3 Tbsp light almond milk 2 tsp cinnamon
2 tsp pumpkin pie spice
2 Tbsp raw sugar
2 Tbsp stevia/granulated sweetener

PROCEDURE
• Heat almond milk and 2 Tbsp light butter over medium low heat. Whisk well. Once combined, remove from heat and allow to cool slightly.
• In a the bowl of a stand mixer, combine yeast, 3 cups (360g) of flour, 1⁄4 cup (6g) stevia, salt, and spices for dough. Stir.
• In a separate bowl, whisk together canned pumpkin and egg.
• In the stand mixer bowl with a dough hook attachment, add egg/pumpkin mixture and luke warm
milk. Beat on medium-low speed.
• Add remaining flour a little at a time (about 1 Tbsp or so) until dough forms a ball and pulls from the sides.
• Beat 5 minutes on medium-low speed.
• Cover the bowl of the stand mixer with plastic wrap and allow to rise for 20 minutes.
• While the dough rises, set aside coating: one bowl with mixed milk/melted butter, and one bowl with mixed spices/sugar.
• After dough has risen, transfer to a floured surface and turn out the dough and begin kneading . Fold over the dough a few times, and then make a log shape.
• Cut log into six even pieces. Keep one of the pieces out and keep the rest under plastic wrap to prevent drying.
• Divide the piece of dough into 8 smaller pieces and roll each piece into a one-inch ball.
• Dip each dough ball into the butter/milk mixture and then the sugar/spice mixture. Transfer to a sprayed bundt pan, layering the dough balls around the entire pan and then on top of each other.
Cover with plastic wrap along the way to prevent drying.
• Repeat for the other 5 larger pieces of dough until you have 48 balls of dough in the bundt pan.
• Cover with plastic wrap and allow dough to rise once more for 25 minutes.
• Preheat oven to 325°F (170°C).
• Uncover the pan, and brush with a little extra butter/milk mixture on top.
• Bake for 8–12 minutes, until risen and slightly browned on top! These are best slightly undercooked, so if you’re unsure, just take them out!
• Allow to cool for 5 minutes before flipping onto a plate and decorating with your icing of choice! (I use 1⁄3 cup (40g) powdered sugar, 2 Tbsp cream cheese, 1 Tbsp almond milk, 1⁄4 tsp vanilla).