Spiced Pumpkin Crunch Knots Recipe
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.
- 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
