Soft Spiced Pumpkin Pecan Buns with Buttery Maple Topping - My Home Made Recipe

Ingredients

• 1 cup (240 ml) whole milk, warmed to 105-110 F
• 2 1/4 teaspoons active dry yeast
• 1/3 cup (65 g) granulated sugar, divided
• 4 cups (500 g) all-purpose flour, plus more as needed
• 1/2 cup (120 g) pumpkin puree
• 1 large egg
• 4 tablespoons (55 g) unsalted butter, melted
• 1 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 6 tablespoons (85 g) unsalted butter, softened
• 3/4 cup (150 g) packed light brown sugar
• 1 tablespoon ground cinnamon
• 3/4 cup (170 g) unsalted butter
• 1 cup (200 g) packed light brown sugar
• 1/4 cup (60 ml) pure maple syrup
• 1/4 cup (60 ml) heavy cream
• 1/4 teaspoon fine salt
• 1 cup (110 g) chopped pecans