INGREDIENTS
1/2 cup
milk (I used almond)
3/4 cup
pumpkin puree
1/4 cup
white sugar
2 tbsp
unsalted butter
1 tsp
salt
1 tsp
cinnamon
1/2 tsp
nutmeg
2 1/4 tsp
1 envelope instant yeast
2 1/2 cups
all-purpose flour
1/2 cup
granulated sugar
1/2 cup
light brown sugar
2 tsp
ground cinnamon
1/2 tsp
fresh ground nutmeg
2 tbsp
unsalted butter
1/2 cup
pecans (chopped)