Cinnamon Crunch Pumpkin Knots Recipe
Introduction
Cinnamon Crunch Pumpkin Knots are a delightful fall treat that combines the warm flavors of pumpkin and cinnamon in a soft, twisted pastry. Perfect for breakfast or a cozy snack, these knots are both easy to make and irresistibly delicious.
Ingredients
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 cup sugar
Instructions
- Step 1: In a large bowl, combine the pumpkin puree and flour to form a soft dough. Knead gently until smooth.
- Step 2: Divide the dough into small portions, roll each into a rope, then tie into knots.
- Step 3: Place the knots on a baking sheet and bake at 350°F (175°C) for 15-20 minutes, or until lightly golden.
- Step 4: While the knots are warm, mix sugar and cinnamon in a bowl. Toss the baked knots in the cinnamon sugar mixture to coat evenly.
Tips & Variations
- For extra flavor, add a pinch of nutmeg or cloves to the cinnamon sugar coating.
Storage
Store the pumpkin knots in an airtight container at room temperature for up to 3 days. Reheat gently in a low oven or microwave to refresh their softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly for these knots and saves prep time.
Can I substitute whole wheat flour?
Whole wheat flour can be used, but the knots may be a bit denser. Consider mixing it half and half with all-purpose flour for a lighter texture.
PrintCinnamon Crunch Pumpkin Knots Recipe
These Cinnamon Crunch Pumpkin Knots are soft, flavorful baked treats combining the warm essence of pumpkin and cinnamon with a delightful crunchy sugar topping. Perfect for fall mornings or as a cozy snack, these knots offer a tender texture with a sweet, spicy crunch in every bite.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 knots 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1 large egg
Cinnamon Crunch Topping
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Prepare the Dough: In a large bowl, combine the pumpkin puree, melted butter, milk, and egg until well blended. In a separate bowl, mix the flour, ground cinnamon, sugar, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Shape the Knots: Lightly flour your workspace and roll the dough into long ropes about 12 inches in length. Tie each rope into a knot and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake the Knots: Preheat your oven to 350°F (175°C). Bake the pumpkin knots for 15-18 minutes or until they are lightly golden and cooked through.
- Prepare the Cinnamon Topping: While the knots are baking, mix together the sugar and cinnamon in a shallow bowl. When the knots come out of the oven, brush them with melted butter and immediately roll or sprinkle them with the cinnamon sugar mixture to coat evenly.
- Cool and Serve: Allow the knots to cool slightly on a wire rack before serving. Enjoy them warm or at room temperature for the best flavor and texture.
Notes
- Use canned pumpkin puree for convenience, or make your own by roasting and pureeing fresh pumpkin.
- For a richer flavor, swap sugar with brown sugar in the topping mixture.
- Store leftover knots in an airtight container at room temperature for up to 2 days.
- These knots can be gently reheated in a microwave for 10-15 seconds before serving.
Keywords: pumpkin knots, cinnamon pumpkin recipe, baked pumpkin treats, fall desserts, cinnamon sugar knots
