Ingredients
Scale
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup pumpkin puree
- 2 eggs (lightly beaten)
- 1 tablespoon milk
- Cinnamon sugar
Instructions
- Preheat the oven to 350°F. Lightly grease a medium sized baking pan or sheet.
- In a big bowl, combine the flour, baking powder, brown sugar, salt, cinnamon, and nutmeg. Add the pumpkin puree, eggs and milk and mix with a wooden spoon. The dough will be quite wet and sticky. If necessary, add some more flour so you can shape the rolls.
- Divide the dough into 4 equal portions and transfer each to the parchment linked baking pan. Lightly flour your hands and shape the dough portions into 4 round balls. Sprinkle each dough ball in cinnamon sugar.
- Bake for 25-30 minutes or until lightly browned. Allow the rolls to cool on the pan for 5 minutes and then transfer to a cooling rack to cool until warm or room temperature.
- Store in a sealed container at room temperature for up to 2 days, or freeze for up to 3 months.