Pumpkin Pecan Frosted Cinnamon Buns
I consider my blog to be a public food journal. And as I share my favourite recipes, I may unearth some trends.
Right now, I seem to be all about pecans.
(As evidenced by my maple pecan shortbread cookies, vegan cheesecake with a pecan shortbread crust, baked caramelized banana & pecan oatmeal and even a savoury brussels sprouts slaw with pecans and cranberries)
I say pee-cans, but recently, I can catch myself with a Southern drawl muttering pe-cahns, too.
Pecans are a taste of the Southern United States, and I am trying to relish in all good things here.
Take this pumpkin pecan butter frosting.
I originally made this as a way to tame our consumption of nut butters… and cookie butters. Did I mention how fast my parents devoured the cookie butter? Three days, three people, finito.
Rob declared this spread tasting like a hug. With the warming cinnamon with a pumpkin backdrop, I could see why. This was not as rich as our regular nut butters (obviously!), but it worked remarkably well as a frosting. Thanks to Gaby and Max, we used it to frost Sinfull Bakery’s monster vegan cinnamon bun for a fall-inspired treat.
Now it is your turn: How do you pronounce pecan?
Pumpkin Pecan Butter Frosting
Adapted from Oh She Glows
1 cup raw pecans, soaked if you don’t have a high-speed blender
1 cup non-dairy milk
3/4 cup pureed pumpkin (I used canned)
2 tbsp chia seeds
1 tbsp coconut oil
2 tsp pure vanilla extract
1.5 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of ground cloves
1-2 tbsp maple syrup or other liquid sweetener, to taste
1. Place all ingredients in a high-speed blender and blend until completely smooth. Adjust sweetener to taste.
2. Store in the fridge in an air-tight container for up to 1 week. Use it as a frosting, or as a dip for apples, toast, etc.
Makes 2 cups.