This year, I picked out a ton of recipes that I'd pinned on Pinterest (if you don't know what that is, you need to. Look it up and create yourself an account), and saved them all for baking the night before the party. So, my husband and I stayed up until 2am baking. This hardly ever happens anymore now that I'm a mommy. It was a bit nostalgic for me, reminding me of my college days. And somehow, between all of our clattering of pots and pans, Nora stayed asleep. Still amazed by that.
Anyway, one of our picks was to make Monkey Bread. If you've never had it before, you need to buy yourself a bundt pan and make this recipe (assuming you don't already have a bundt pan). For the normal version, click here. For our party, though, I decided to make it with pumpkin. This meant that, instead of buying the already prepared Pillsbury dough, I made it from scratch (only one of the reasons why our night went so late). I got the recipe from this blog.
Before I critique it, you must know that all monkey bread is delicious. So, you really can't go wrong however you make it. However, I was a bit disappointed that that pumpkin flavor was practically nonexistent. The whole reason why I made it from scratch, and I couldn't really taste any of the pumpkin. I even asked some of my guests if they could, wondering if it was just me, but none of them knew it had pumpkin in it either. I don't know how this would change the consistency, but if I had to do it again, I would use more of the canned pumpkin. Maybe even add some pumpkin pie spice to see if that "spiced" it up. :)