Cinnamon Crunch Pumpkin Knots Recipe
Introduction
Cinnamon Crunch Pumpkin Knots are a delightful fall treat that combines the warm spices of cinnamon with the rich flavor of pumpkin. These soft, baked knots are coated in a sweet, crunchy topping, making them perfect for breakfast or an afternoon snack.
Ingredients
- 1 cup pumpkin puree
- 2 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- ½ cup sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the pumpkin puree, flour, and cinnamon to form a soft dough.
- Step 2: Divide the dough into small portions and shape each into a knot. Place the knots on a baking sheet lined with parchment paper.
- Step 3: Bake the knots for 15-20 minutes, or until they are cooked through and lightly golden.
- Step 4: While the knots are still warm, roll them in a mixture of sugar and cinnamon to coat thoroughly, creating a crunchy topping.
Tips & Variations
- For extra flavor, add a pinch of nutmeg or cloves to the dough along with the cinnamon.
- Use brown sugar instead of white sugar in the topping for a richer taste.
- Brush the knots with melted butter before coating them with cinnamon sugar to help the topping stick better.
Storage
Store the pumpkin knots in an airtight container at room temperature for up to 3 days. To enjoy them fresh, reheat briefly in the oven or microwave to revive their soft texture and crunchy topping.
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 and is the recommended choice for convenience and consistency.
Can I make these knots ahead of time?
Yes, you can prepare and shape the knots in advance and refrigerate the dough for up to 24 hours before baking. Bake just before serving for best results.
PrintCinnamon Crunch Pumpkin Knots Recipe
These Cinnamon Crunch Pumpkin Knots are a delightful fall treat, combining the warm flavors of pumpkin and cinnamon in soft, chewy baked knots topped with a crunchy cinnamon sugar coating. Perfect for breakfast or as a comforting snack during the cooler months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 knots 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 tablespoon honey
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Prepare the dough: In a large mixing bowl, combine the pumpkin puree, vegetable oil, honey, egg, and vanilla extract. In another bowl, whisk together the flour, baking powder, salt, ground cinnamon, and sugar. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Shape the knots: Divide the dough into small portions and roll each piece into a rope about 6 inches long. Tie each rope into a loose knot, making sure the ends are tucked securely.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Bake the knots: Place the pumpkin knots on the prepared baking sheet and bake for 15-18 minutes, or until they are firm and lightly golden on the edges.
- Prepare the cinnamon sugar coating: While the knots are baking, mix the granulated sugar and cinnamon in a small bowl. Melt the butter separately.
- Coat the knots: As soon as the knots come out of the oven and are still warm, brush them generously with melted butter, then roll them in the cinnamon sugar mixture until fully coated.
- Cool and serve: Let the knots cool slightly on a wire rack before serving to enjoy their soft texture with a sweet, crunchy cinnamon topping.
Notes
- You can substitute pumpkin puree with sweet potato puree if desired.
- For a richer flavor, add a pinch of nutmeg or cloves to the dough.
- These knots are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat briefly in a microwave or oven to restore softness before serving.
- Use gluten-free flour blend as a substitute if gluten-free is required.
Keywords: pumpkin knots, cinnamon knots, fall desserts, pumpkin pastries, baked pumpkin treats
