This is my very favorite coffee cake! I love anything with pumpkin and spices.  I cannot leave it alone when it is in the house. If you like pumpkin recipes, you will love this coffee cake.

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
1/2 stick butter or margarine or 4 tablespoons
1 teaspoon vanilla extract
3/4 cup buttermilk
3/4 cup canned pumpkin (Not the pumpkin pie mix)
2 tablespoons honey
1/2 to 1 cup walnut pieces or nuts of your choice
Spice mixture for dough
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup brown sugar
1 teaspoon ground nutmeg
1 stick butter or margarine or 8 tablespoons
1 cup confectionery sugar
1 tablespoon light corn syrup
3 or 4 tablespoons milk
In a bowl mix together your  brown sugar, cinnamon, cloves and nutmeg for your spice mixture and set aside. In another bowl melt your stick of butter listed under spice mixture and set aside.(You will dip your dough into the butter, then the spice mixture.  In a large bowl whisk together the all-purpose flour, salt and baking powder.   Cut in the butter until mixture is like coarse crumbs. Add vanilla, buttermilk, pumpkin, honey and nuts. Turn out onto a floured surface and knead until you have a large piece of dough. Start pulling off pieces and form into balls about the size of a walnut.  I got around 40 dough pieces from my dough.  Dip each piece into your bowl of melted butter and then into the spice mixture.  Place into a well-sprayed bundt pan in layers.  If you have any butter or spice mixture left over pour it over the dough pieces.  Cook in preheated 400 degree oven 40 to 45 minutes until brown.  Let cool about 15 minutes and turn onto a plate.  Mix together topping ingredients and drizzle over coffee cake.  Enjoy!
Note:  This will keep for 3 or 4 days out of the refrigerator. I just put it in my covered glass cake stand and leave on the kitchen table. (That way I can get to it easier all day long. lol.)  Save leftover pumpkin to make these Spicy Pumpkin Pancakes with Cinnamon Syrup.
 Don’t Forget to Pin!  Pumpkin Coffee Cake or Monkey Bread
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  1. Pingback: Laura L. Joiner (laural.joiner) | Pearltrees

  2. Okay, so I had a tough time getting this out of the pan. I greased it very well and I used a real monkey bread pan purchased from King Arthur Flour company. The first recipe I baked at 400 for 40 min and it was too much then I made the second recipe. It didn’t stick as much as the first but did fall apart. What did I do wrong. No matter what it tastes great but not as attractive as yours. I baked the second for 30 min at 375.

    • The Southern Lady says:

      I always use cooking spray and a regular bundt pan. Spray generously. Other than that I don’t know what you are doing. I follow the directions in the recipe and it turns out for me.

  3. I just made this recipe, but mine didn’t turn out looking anything like your picture :(. Is there supposed to be yeast in the recipe?

  4. Pingback: Spicy Pumpkin Pancakes with Cinnamon Syrup « The Southern Lady Cooks

  5. oh my, this looks good…

  6. This looks so good Judy! I’ll be making it, minus the nuts due to my husband’s allergy, but I’m sure it’ll still be delicious. Thanks so much!!

  7. Crystal Oyler says:

    Must make this immediately. Thanks for sharing this.

  8. Hmm, why do I forget I don’t have a sweet tooth when I come here? Looks fantastic.

  9. we cant get tinned pumpkin (uk) so how much fresh pumpkin is needed please.

  10. I love Monkey bread period, and have made them before. This is exceptional because of the pumpkin. Plan to make it soon. Thank you. Ellie.

  11. I wish I had a piece of this right now as I’m scrolling through your
    wonderful site! I always enjoy reading recipes & I think your photos
    add a lot to this site, especially the step by step ones.

  12. You struck a note in my heart. I love pumpkin anything!

  13. Oh my gosh!! I wish I could dive in right now! I adore anything pumpkin too! Thank you so much for the recipe!!

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