Pumpkin muffins with honey butter

Ingredients

500 g flour

400 g pumpkin (butternut squash)

100 g sugar (+ for sprinkling)

70 g butter

30 g raw pecans

50 ml fresh milk

2 eggs

1 packet dry yeast

1/2 tsp salt

150 g butter (softened)

90 g honey

1/2 tsp cinnamon

The pumpkin is peeled, cleaned, and cut into small cubes. It is steamed until tender, cooled, and pureed; it should yield 260 g of puree.
The flour is mixed with salt and 1 egg. The yeast, dissolved in the warmed milk, is then poured in.
The sugar, melted butter, and pumpkin puree are added.
A soft and elastic dough is kneaded.
It is left to rise, then divided into 12 parts, which are shaped into balls and slightly flattened.
The balls are tied with cooking string crosswise, but not tightly, so they resemble pumpkins, and are left to rise again. Then they are pressed lightly in the center and brushed with beaten egg.
A piece of walnut is placed in the center of each ball, like a pumpkin stem.
They are sprinkled with sugar and baked for about 17 minutes in a preheated 180-degree oven with a fan. They are cooled.
The butter is beaten with an electric mixer very well, stirred with the honey, and flavored with cinnamon.
The pumpkin rolls are served with the honey butter.