Spiced Pumpkin Crunch Knots Recipe

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.

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

1. 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.
2. Step 2: Stir in the melted butter, salt, cinnamon, nutmeg, and 1/2 cup pumpkin puree until well combined.
3. Step 3: Gradually add the all-purpose flour, stirring until a soft and pliable dough forms.
4. Step 4: Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
5. 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.
6. 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.
7. Step 7: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. Step 8: Punch down the risen dough and roll it into a 16×12 inch rectangle.
9. Step 9: Spread the pumpkin butter filling evenly over the dough.
10. Step 10: Fold the dough in half lengthwise to enclose the filling, then slice into 12 equal strips.
11. Step 11: Twist each strip gently and tie it into a knot.
12. Step 12: Arrange the knots on the prepared baking sheet, leaving space between each.
13. Step 13: In a small bowl, combine the chopped pecans, brown sugar, and cinnamon.
14. Step 14: Brush each knot with melted butter and sprinkle the pecan mixture on top.
15. Step 15: Bake for 18-20 minutes, or until knots are golden brown.
16. 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

Print Recipe

★★★★★

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 1x2x3x

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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