Pumpkin Spice Sticky Buns
These Pumpkin Spice Sticky Buns taste like fall and use a shortcut to cut the hard work out. Cut up bagels in a brown sugar sauce make this a treat!
PUMPKIN SPICE STICKY BUNS
I made cinnamon rolls on Sunday. They had a fabulous start. Then I checked on them after they were supposed to be rising and they looked sad and lifeless. Turns out my yeast had expired. The moral to my story? Sometimes you can make amazing rolls and sometimes they choose another fate.
These Pumpkin Spice Sticky Buns are no fail, no fuss, and have no yeast in the recipe. Anyone can make these. I’m all about using shortcuts when I can find them and these Pumpkin Spice English Muffins are just the thing. These have real pumpkin in them which makes them extra soft. If for some reason you can’t find them in your store you can use regular English muffins as well. All sticky buns start with some, okay – a lot of melted butter, brown sugar, and pecans. This is going to make your sauce. Don’t try to cut out the sugar on these. Sticky buns are meant to be sticky sweet.
Next, cube your muffins and toss them with some egg, milk, and a cinnamon sugar mixture. Then press the mixture into an 8-inch cake pan.
And this is what it looks like. Gorgeous, right? We devoured this in less than an hour. Enjoy friends!
OTHER PUMPKIN RECIPES:
- Double Layer Pumpkin Cheesecake
- Pumpkin Waffles
- Pumpkin Cream Cheese Muffins
- Roasted Pumpkin Seeds
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Bars
- Pumpkin Bars
Pumpkin Spice Sticky Buns
Sticky Bun Coating:
- 1/3 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 3 tablespoons butter, melted
- 1 egg, beaten
- 1 tablespoon milk
- 1/3 cup white sugar
- 1 tablespoon pumpkin pie spice
- 6 Thomas English pumpkin spice muffins, cut into 1 ½ inch cubes
- Preheat oven to 350 degrees.
- For the Sticky Bun Coating: In a small bowl, combine the 1/3 cup melted butter, brown sugar, and chopped pecans. Pour in the bottom of an 8-inch round cake pan.
- For the Sticky Buns: In a large bowl, add the cubed English muffins. In a small bowl combine the 3 tablespoons melted butter, egg, and milk. Whisk together and pour over the English muffins. Toss to coat.
- In a small bowl, combine the white sugar and pumpkin pie spice. Pour over the English muffins and toss to coat. Pour mixture on top of the Sticky Bun Coating and press down slightly.
- Bake for 16-20 minutes or until mixture starts to turn golden brown. Remove from the oven and invert onto a serving plate. Leave the pan on top for a minute to make sure all of the buns have come out. Eat warm.
Could I use pumpkin bagels?
That would be great!
I made this recipe using gluten free bread and it was excellent!
My mother-in-law always makes sticky buns for family get-togethers. She would be really impressed if I made these next time! The English muffin idea is genius….. plus I love pumpkin everything.
That looks delicious! I’d love a bite!
Woman. You are killing me with this recipe!! lol I just discovered these Pumpkin English Muffins a few days ago. Soo good! Might have to try this one. Looks delicious! 🙂
They are. They’re super soft too!
I can imagine why it went so fast, it looks super yummy. And I love that you are using shortcuts. I like this idea as a way to bring stale muffins (not that they last that long to become stale) back to life.