Description

These Spiced Pumpkin Crunch Knots are soft, fluffy, and packed with warm autumn flavors. Featuring a tender pumpkin-infused dough wrapped around a creamy pumpkin butter filling, and topped with a crunchy pecan and brown sugar mixture, these knots make a perfect cozy treat for fall mornings or holiday gatherings.

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

Filling Ingredients

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

Topping Ingredients

1/4 cup finely chopped pecans (or sunflower seeds for nut-free option)
1/4 cup brown sugar
1 teaspoon cinnamon
3 tablespoons butter, melted

Instructions

Prepare the dough: In a large mixing bowl, combine the warm milk, active dry yeast, and sugar. Allow the mixture to sit for approximately 5 minutes until frothy.
Mix dough ingredients: Add the melted butter, salt, cinnamon, nutmeg, and pumpkin puree to the yeast mixture. Stir well to combine all ingredients.
Add flour and knead: Gradually incorporate the all-purpose flour into the wet ingredients, stirring until a soft and pliable dough forms. Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
First rise: Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour, until doubled in size.
Prepare the pumpkin butter filling: In a separate bowl, combine canned pumpkin puree, softened butter, honey, cinnamon, and nutmeg. Mix until smooth and creamy.
Shape the knots: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Punch down the risen dough gently to release air bubbles, then roll it into a 16×12 inch rectangle.
Assemble knots: Spread the pumpkin butter filling evenly over the dough. Fold the dough in half lengthwise to enclose the filling. Slice the folded dough into 12 equal strips. Twist each strip gently and tie into a knot.
Prepare topping and bake: In a small bowl, mix the chopped pecans, brown sugar, and cinnamon. Brush each knot with melted butter, then sprinkle the pecan mixture on top. Place knots on the baking sheet with space between each.
Bake the knots: Bake for 18-20 minutes or until golden brown and cooked through.
Serve: Let the knots cool slightly and serve warm for the best flavor and texture.

Notes

To make this recipe nut-free, substitute chopped pecans with sunflower seeds or omit the topping altogether.
Ensure the milk is warmed to 110°F (45°C) to properly activate the yeast.
Store leftover knots in an airtight container at room temperature for up to 2 days or freeze for longer storage.
For extra moisture, warm leftover knots slightly and spread with additional softened butter before serving.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Mixing, Kneading, Baking
Cuisine: American

Nutrition

Serving Size: 1 knot
Calories: 230
Sugar: 9g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg

Keywords: pumpkin knots, spiced pumpkin recipe, pumpkin bread, cinnamon knots, fall recipes, autumn baked goods