Spiced Pumpkin Crunch Knots Recipe
These Spiced Pumpkin Crunch Knots are soft, fluffy knots of pumpkin-infused dough filled with a creamy pumpkin butter mixture, twisted and topped with a crunchy pecan and cinnamon sugar topping. Perfectly spiced with cinnamon and nutmeg, they make a cozy autumn treat that’s great for breakfast or dessert.
- 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
- 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
- 1/4 cup finely chopped pecans (or sunflower seeds for nut-free version)
- 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 active.
- Mix wet ingredients: Incorporate the melted butter, salt, cinnamon, nutmeg, and 1/2 cup canned pumpkin puree into the frothy yeast mixture. Stir well to combine all wet ingredients evenly.
- Add flour and form dough: Gradually add the all-purpose flour into the wet ingredients, stirring continuously until a soft, pliable dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover 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, combine the canned pumpkin puree, softened butter, honey, cinnamon, and nutmeg. Mix until smooth and creamy.
- Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape the knots: Once the dough has risen, punch it down gently to release air bubbles. Roll the dough into a rectangle about 16×12 inches. Spread the pumpkin butter filling evenly over the dough. Fold the dough in half lengthwise to sandwich the filling inside. Slice the folded dough into 12 equal strips. Twist each strip carefully and tie each into a knot. Arrange the knots on the prepared baking sheet with space between each.
- Add topping: In a small bowl, mix chopped pecans, brown sugar, and cinnamon. Brush each knot with melted butter, then sprinkle the pecan mixture generously over them.
- Bake: Bake the knots in the preheated oven for 18-20 minutes or until golden brown and cooked through.
- Serve: Remove from the oven and serve the spiced pumpkin crunch knots warm for a comforting treat.
Notes
- Ensure the milk temperature is about 110°F/45°C to properly activate the yeast without killing it.
- For a nut-free version, replace pecans with sunflower seeds or omit the topping altogether.
- The pumpkin butter filling can be adjusted in sweetness by adding more or less honey according to preference.
- Store knots in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: pumpkin knots, spiced pumpkin pastries, pumpkin cinnamon knots, fall baking, autumn treats, pumpkin recipe
