Introduction

These Spiced Pumpkin Butter Knots are a warm and comforting treat perfect for autumn. Soft, tender knots filled with a sweet pumpkin butter and topped with a pecan-cinnamon crumble make them irresistible. They’re ideal for breakfast or a cozy snack with your favorite hot drink.

The image shows a close-up view of several knotted buns placed closely together on a round wooden plate. Each bun is golden-brown with a twisted layered structure, showing soft dough with swirled cinnamon or spice filling visible between the folds. The tops of the buns are sprinkled with small, chopped pecans and a light sugar coating, giving a slightly shiny texture and a crunchy appearance. The background shows a blurred blue cloth and some kitchen utensils, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 cup canned pumpkin puree (for filling)
1/2 cup butter, softened (for filling)
1/4 cup honey
1/2 teaspoon cinnamon (for filling)
1/4 teaspoon nutmeg (for filling)
1/4 cup finely chopped pecans
1/4 cup brown sugar
1 teaspoon cinnamon (for topping)
3 tablespoons butter, melted (for topping)

Instructions

Step 1: In a large mixing bowl, combine the warm milk with active dry yeast and a pinch of the sugar. Let this mixture sit for 5-10 minutes until it becomes foamy and bubbly.
Step 2: Add the remaining sugar, melted butter, salt, cinnamon, nutmeg, and 1/2 cup pumpkin puree to the yeast mixture. Stir until well combined.
Step 3: Gradually add the flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
Step 4: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Step 5: While the dough rises, prepare the filling by combining 1 cup pumpkin puree, softened butter, honey, cinnamon, and nutmeg in a medium bowl. Mix until smooth and creamy. Set aside.
Step 6: Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a rope about 8 inches long. Tie each rope into a loose knot, tucking the ends underneath. Place the knots on a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 7: Using your thumb or the back of a spoon, create a small indentation in the center of each knot. Fill each indentation with about 1 tablespoon of the pumpkin butter filling.
Step 8: In a small bowl, combine chopped pecans, brown sugar, and cinnamon. Brush the tops of the knots with melted butter, then sprinkle with the pecan mixture.
Step 9: Cover the knots and let them rise for another 30 minutes. Preheat your oven to 375°F (190°C). Bake for 18-22 minutes or until the tops are golden brown and the knots sound hollow when tapped.

Tips & Variations

Use fresh pumpkin puree or canned for the best flavor and moisture balance.
Swap pecans for walnuts or almonds depending on your preference.
Add a pinch of ground cloves or ginger to the dough for extra autumn spice.
Try a drizzle of maple glaze after baking for added sweetness.

Storage

Store cooled pumpkin butter knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. To reheat, warm them in a 300°F (150°C) oven for 5-8 minutes or microwave briefly until warm.

How to Serve

The image shows a collection of ingredients placed separately in white bowls and plates on a white marbled surface. There are eleven containers: a large bowl of white flour in the center, a bowl of white sugar to its lower right, and a bowl of light brown sugar below the flour. To the upper left of the flour bowl is a bowl with a pale cream liquid, and directly above that is a small bowl of white powder, likely baking powder. On the right side, there are three pieces of pale yellow butter on a white plate, and below it, a single slice of butter on a light speckled round plate. A bowl filled with dark brown pecans sits above the flour bowl. Next to the sugar bowl is a small bowl of brown powder, probably cinnamon, and a small bowl filled with a bright orange-yellow powder, likely turmeric. A small bowl with a raw egg rests to the left of the flour, and just below it is a tiny white jug with a dark amber liquid, possibly vanilla extract. The scene is well-lit and organized, with a clean, modern look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without pumpkin puree?

Yes, you can omit the pumpkin puree, but it adds moisture and flavor. Without it, your knots will be less tender and less flavorful.

Can I prepare these knots ahead of time?

Absolutely! You can shape the knots, cover, and refrigerate overnight before baking. Just allow them to come to room temperature and rise slightly before baking.