Pull Apart Sticky Pumpkin Spice Buns – Gluten Free

Warming Gluten-Free Pull-Apart Sticky Pumpkin Spice Bun recipe! All I can think is warm, buttery, sticky, deliciously spiced with pumpkin spice buns straight out of the oven, especially on Thanksgiving or Christmas morning. The aroma in the kitchen, while they are baking, is intoxicating!

Holidays are about memories with the family, good friends and delicious food. These Gluten-Free Pull-Apart Sticky Pumpkin Spice Buns will be one of the memories because they are that good! However, they are a little messy to eat because you pull them apart, and some sauce may drizzle over your fingers. But, well worth it!

To make the Sticky Pumpkin Spice Buns, I used quick-rise yeast for the dough. I like to use quick-rise yeast for gluten-free baking for three reasons. One, the dough rises faster; two, you need only one rise; and three, you can mix the yeast with dry ingredients. There is no need to proof the yeast first. Just make sure the yeast is not dated. Yeast has an expiry date, and after that date, you are taking chances for the dough not to rise as it should. Yeast should always be kept in airtight containers and in the refrigerator to keep it fresh.

this gluten-free bun recipe is all about the sticky pumpkin spice sauce,

The sauce is what makes these gluten-free pull-apart buns stand out from most. The sauce is made with butter, maple syrup, coconut sugar, cinnamon, nutmeg and cloves. Yes, the sauce is sweet and buttery, making the buns sticky and delicious. I have also added pecans to the sauce, adding some crunchiness and nutty flavours. If you don’t like pecans, you can substitute the pecans for walnuts.

These Gluten-free Sticky Pumpkin Spice Buns are all about rolling the dough with buttery, sweet and creamy sauce filled with pecans and then baked. Once the buns finish baking, turn them out onto a platter, exposing the bottom, which is where all the flavour and butter is. The pan will have some extra sweet caramelized butter leftover from the buns, which is spread over the buns. OMG, doesn’t this sound too good and incredibly delicious?

what you must know when measuring flour,

One last thing I would like to mention when you measure the flour is that PLEASE do not dip the measuring cup into the flour, but rather using a scooper, scoop the flour into your measuring cup, and then level it off with a knife. You should always use this method for measuring. Otherwise, you will have too much flour, and the baked goods will be dry.

As with all gluten-free baked goods, they are best when fresh. If you have leftovers….hmm good luck, just pop them in the microwave for about twenty seconds, and they will be just as yummy as when you just finished baking them. To store leftover Sticky Pumpkin Spice Buns, place them in an airtight container. They will keep up to three days…if they last that long 🙂 Enjoy!

Do you need more pumpkin recipes? You may enjoy or get inspired with these gluten-free pumpkin desserts.