Soft and pillowy pumpkin-infused bread knots filled with creamy pumpkin butter and topped with a buttery cinnamon pecan crumble for the ultimate cozy autumn treat.
1 cup warm milk (110°F/45°C)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground 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)
Ensure yeast is foamy before proceeding.
Add flour gradually to avoid dense knots.
Fresh pumpkin puree must be well-drained.
Freeze shaped knots before final rise for make-ahead option.
Reheat gently to maintain softness.