Cinnamon 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
Scale
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
Find it online: https://cookwithyana.com/cinnamon-crunch-pumpkin-knots-recipe/
