Ingredients
Scale
- 3 cups all-purpose flour, unbleached
- 1 packet (2¼ teaspoons) active dry yeast
- ¼ cup warm milk
- ½ cup pumpkin puree, 100% pure
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon, fresh ground
- ½ teaspoon nutmeg, freshly grated
- ¼ cup unsalted butter, melted
- pinch of salt
- pumpkin spice blend (optional), store-bought or homemade
Instructions
- In a small bowl, combine 1 packet of active dry yeast with warm milk and add brown sugar. Let it sit for about 5-10 minutes until frothy.
- In a large bowl, mix all-purpose flour, salt, cinnamon, and nutmeg. Make a well in the center and add the frothy yeast mixture along with pumpkin puree and melted butter. Stir until combined.
- Turn out your dough onto a floured surface and knead it for about 5-7 minutes until it's smooth and elastic. If it’s sticky, sprinkle in more flour as needed.
- Shape your dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean towel and let it rise in a warm place until doubled in size—about an hour.
- Once risen, punch down the dough to release air bubbles. Divide into equal pieces and roll each piece into a long rope about 12 inches long then tie them into knots. Place on a lined baking sheet.
- Preheat your oven to 350°F. Brush each knot with melted butter and sprinkle some extra cinnamon sugar on top if desired. Bake for about 20-25 minutes or until golden brown.
- Let the Spiced Pumpkin Butter Knots cool slightly before serving.
Notes
Store leftover knots in an airtight container.
Reheat gently in the oven for freshness.
Serve with cream cheese spread generously.
Use fresh spices for enhanced flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg