Introduction

Spiced Pumpkin Crunch Knots are a delightful autumn treat that combines soft, fluffy dough with warm spices and a sweet pumpkin filling. Topped with a crunchy pecan and brown sugar mix, these knots are perfect for cozy mornings or festive gatherings.

Spiced Pumpkin Crunch Knots Recipe - Recipe Image

Ingredients

1 cup warm milk (110°F/45°C)
2 1/4 teaspoons active dry yeast
1/4 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 1/2 cups all-purpose flour
1/2 cup canned pumpkin puree
1/4 cup finely chopped pecans
1/4 cup brown sugar
1 teaspoon cinnamon (for topping)
3 tablespoons butter, melted (for brushing)
1 cup canned pumpkin puree (for filling)
1/2 cup butter, softened (for filling)
1/4 cup honey (for filling)
1/2 teaspoon cinnamon (for filling)
1/4 teaspoon nutmeg (for filling)

Instructions

Step 1: In a large mixing bowl, combine the warm milk, active dry yeast, and sugar. Let sit for about 5 minutes until the mixture becomes frothy.
Step 2: Stir in the melted butter, salt, cinnamon, nutmeg, and 1/2 cup pumpkin puree until well combined.
Step 3: Gradually add the all-purpose flour, stirring until a soft and pliable dough forms.
Step 4: Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Step 5: Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour, or until doubled in size.
Step 6: Meanwhile, prepare the pumpkin butter filling by mixing 1 cup pumpkin puree, softened butter, honey, cinnamon, and nutmeg in a bowl until smooth and creamy.
Step 7: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 8: Punch down the risen dough and roll it into a 16×12 inch rectangle.
Step 9: Spread the pumpkin butter filling evenly over the dough.
Step 10: Fold the dough in half lengthwise to enclose the filling, then slice into 12 equal strips.
Step 11: Twist each strip gently and tie it into a knot.
Step 12: Arrange the knots on the prepared baking sheet, leaving space between each.
Step 13: In a small bowl, combine the chopped pecans, brown sugar, and cinnamon.
Step 14: Brush each knot with melted butter and sprinkle the pecan mixture on top.
Step 15: Bake for 18-20 minutes, or until knots are golden brown.
Step 16: Serve the spiced pumpkin crunch knots warm for the best flavor and texture.

Tips & Variations

For a nut-free version, substitute chopped pecans with sunflower seeds or omit the topping altogether.
Make sure the milk is warm but not hot to properly activate the yeast.
You can add a drizzle of maple syrup on top just before serving for extra sweetness.

Storage

Store the pumpkin crunch knots in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a warm oven or microwave before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but be sure to cook and mash it well to achieve a smooth consistency similar to canned puree.

How do I know when the dough has risen enough?

The dough should double in size and look puffy. Pressing it lightly with your finger should leave a small indentation that slowly fills back in.

Spiced Pumpkin Crunch Knots Recipe

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4.8 from 740 reviews

Delight in these Spiced Pumpkin Crunch Knots, soft and flavorful pumpkin-infused dough knots topped with a sweet and crunchy pecan topping. Perfectly spiced with cinnamon and nutmeg, these baked treats are ideal for a cozy autumn breakfast or snack.

Author: Maya
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Yield: 12 knots 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

1 cup warm milk (110°F/45°C)
2 1/4 teaspoons active dry yeast
1/4 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 1/2 cups all-purpose flour
1/2 cup canned pumpkin puree

Topping Ingredients

1/4 cup finely chopped pecans (For a nut-free version, use sunflower seeds or omit the nut topping)
1/4 cup brown sugar
1 teaspoon cinnamon
3 tablespoons butter, melted (for brushing)

Pumpkin Butter Filling

1 cup canned pumpkin puree
1/2 cup butter, softened
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Instructions

Prepare the dough: In a large mixing bowl, combine the warm milk, active dry yeast, and sugar. Allow this mixture to sit for approximately 5 minutes until it becomes frothy, indicating the yeast is activated.
Mix wet ingredients: Incorporate the melted butter, salt, cinnamon, nutmeg, and pumpkin puree into the frothy yeast mixture. Stir until well combined for a flavorful dough base.
Add flour and knead: Gradually add the all-purpose flour to the wet ingredients, stirring continuously until a soft and pliable dough forms. Transfer to a floured surface and knead for about 8 minutes until smooth and elastic.
First rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare pumpkin butter filling: In a separate bowl, mix canned pumpkin puree, softened butter, honey, cinnamon, and nutmeg. Stir until the mixture is smooth and creamy.
Shape the knots: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Gently punch down the risen dough to release air bubbles, then roll it into a 16×12-inch rectangle. Spread the pumpkin butter filling evenly over the dough, then fold it in half lengthwise to sandwich the filling.
Cut and twist knots: Slice the folded dough into 12 equal strips. Carefully twist each strip and tie it into a knot. Arrange the knots on the prepared baking sheet with enough space between each for expansion.
Add topping and bake: In a small bowl, combine chopped pecans, brown sugar, and cinnamon. Brush each knot with melted butter and sprinkle the pecan mixture over the top. Bake in the preheated oven for 18-20 minutes, or until golden brown.
Serve: Enjoy the spiced pumpkin crunch knots warm for a comforting seasonal treat.

Notes

Ensure milk is at the correct temperature (110°F/45°C) for optimal yeast activation.
For a nut-free version, substitute pecans with sunflower seeds or omit the topping entirely.
Let knots cool slightly before serving, as the cinnamon sugar topping will be hot straight from the oven.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
These knots can be reheated in a warm oven or microwave before serving to refresh their softness.

Keywords: pumpkin bread, pumpkin knots, spiced pumpkin, cinnamon nut knots, autumn recipes, pumpkin snacks, baked pumpkin dessert