In the bowl of an electric stand mixer, combine the yeast, ½ tsp of the brown sugar, and ⅓ of the milk. Whisk until the yeast is fully dissolved. Allow this mixture to rest for 5 to 10 minutes, until it becomes foamy.

Add the remaining milk, the rest of the brown sugar, pumpkin puree, and the egg (or flax egg) to the bowl. Whisk together until well combined.

Incorporate the flour, salt, and spices into the mixture. Stir to form a rough dough. Mix on medium speed for a few minutes, then gradually add the butter, one tablespoon at a time, mixing thoroughly after each addition.

Increase the mixer speed to high and continue kneading for about 5 to 10 minutes. The dough should be smooth and elastic, pulling away from the sides of the bowl cleanly. It should remain soft and sticky but not wet. If it seems too wet, add a bit more flour as needed.

Transfer the dough to a large, lightly oiled bowl. Cover and let it rise in a warm place until it has doubled in size, about 1 to 2 hours.

Punch down the risen dough and divide it into 12 to 15 equal pieces. Shape each piece into a ball on a lightly floured surface. Prepare two baking sheets by lining them with baking parchment.

To shape the buns with scissors, lightly oil the scissors and make 8 evenly spaced cuts around each ball of dough, leaving the center intact.

To shape the buns using string, take a long piece of string and place its midpoint on top of a dough ball. Flip the dough ball over and cross the string underneath to form a cross at the bottom. Flip it back over and repeat until the ball is divided into 8 equal sections. Tie the string at the top and trim any excess. Be careful not to pull the string too tight, as the dough will expand during rising and baking.

Arrange the shaped buns on the prepared baking sheets, ensuring they are well spaced apart. Cover them loosely with oiled clingfilm and let them rise until puffy and the dough springs back slowly when pressed with a finger, about 45 minutes.

Preheat the oven to 180°C/350°F/gas mark 4. If using the scissors method, use the oiled end of a wooden spoon to create a deep hole in the center of each bun. Bake the buns for about 20 minutes, or until they are golden and sound hollow when tapped on the bottom.

Remove the buns from the oven and let them cool for a few minutes. Carefully remove the string if used for shaping. Generously brush the buns with melted butter and insert a sliced pecan into the center of each to resemble a stalk. These buns are best enjoyed fresh on the day they are made; store any leftovers in an airtight container.