Healthy pumpkin pull apart monkey bread! An easy Fall recipe, and a healthy Thanksgiving dessert! Yum!SUBSCRIBE for more recipes: http://bit.ly/MindOverMunchFull recipe below! Click for more Mind Over Munch Episodes: http://bit.ly/1z1ytBtINGREDIENTS for dough1 cup (235mL) light almond milk 2 Tbsp light butter1 packet (2 tsp, 7g) rapid rise yeast 3 34 cups (450g) whole wheat pastry flour14 cup stevia/granulated sweetener1 tsp cinnamon12 tsp pumpkin pie spice (or sub 14 tspcinnamon, & pinch of nutmeg, ginger &ground cloves) 12 tsp salt1 egg13 cup (75g) canned pumpkin pureINGREDIENTS for coating1 Tbsp light butter, melted 3 Tbsp light almond milk 2 tsp cinnamon2 tsp pumpkin pie spice2 Tbsp raw sugar2 Tbsp stevia/granulated sweetenerPROCEDURE 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, 14 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 warmmilk. 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 325F (170C). Uncover the pan, and brush with a little extra butter/milk mixture on top. Bake for 812 minutes, until risen and slightly browned on top! These are best slightly undercooked, so if youre 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 13 cup (40g) powdered sugar, 2 Tbsp cream cheese, 1 Tbsp almond milk, 14 tsp vanilla).NUTRITION per dough ball (yields 48 pull-apart dough balls, 4 per serving): 40 calories | 7g carbs | 1g fat | 1g proteinThe information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
