Pumpkin Buns

When the fall season starts, all I can think of is baking for the season and incorporating warm spices and seasonal ingredients into my baking. These Pumpkin Buns are not only loaded with warm spices and pumpkin puree, but they also cutely look like pumpkins.

About These Pumpkin Buns

• These buns are yeast-based, meaning we use Active Dry Yeast to bake them. When working with yeasted dough, it is essential to let the dough proof twice. This most activates the yeast, making the buns airy and soft. So, giving yourself enough time to make these Pumpkin Buns is crucial.
• If you want a pillowy, soft bun with your morning coffee, this recipe is for you.
• One significant difference between this Pumpkin Bun recipe and the regular Cinnamon Roll dough is that this recipe incorporates cooked pumpkin puree into the dough, resulting in a pillowy and soft bun.
• The ingredients are basic and straightforward.

How To Make These Pumpkin Buns

• Place the butter and pumpkin puree in a saucepan, let the butter melt, and cook with the pumpkin puree. Turn the heat off when the mixture starts having large boils. Let the mixture cool down.
• Warm the milk to lukewarm, 98F and 105F in a separate bowl, and add one tablespoon of granulated sugar and yeast. Let this sit for 5 minutes until the yeast is activated and foamy.
• The total amount of all-purpose flour we need is 31/2 cups; however, we will start with two cups first. Set your stand mixer to the hook attachment. Add the all-purpose flour, ¼ cup remaining granulated sugar and the yeast mixture.
• Pumpkin spice is best for giving this recipe the ultimate Fall flavour. See this post for the recipe spice.

I need your patience a bit more

• While the mixer is running, add the pumpkin and butter mixture and keep mixing. Be sure the pumpkin mixture is not too hot, as this will kill the yeast.
• Add in the egg and keep mixing.
• Gradually add more all-purpose flour. One tablespoon at a time. Do not add all the flour, as we might not need it all.
• Keep kneading the dough until it starts pulling away from the sides of the bowl. Be careful not to add too much flour, making the dough tough.

• The dough should be slightly sticky but not too sticky. Transfer it to a lightly floured surface and knead it until it forms a ball.
• Place the dough ball in a lightly greased bowl, cover it with a kitchen towel, and let it rest in a warm spot for an hour until it has doubled in size.
• Transfer it to a clean surface and divide it into eight portions using a bench scraper. Roll each part on the surface in a rounding motion to have a small ball.
• Use some Kitchen String to tie around the dough balls going around it to make six to eight lines around each bun. Once the dough is raised and baked, these lines create deep groves into the bun, making it look like a pumpkin. Cover them with a kitchen towel and let them do the second rise for 30 minutes.

• Preheat the oven to 400F. Place the buns on a lined baking sheet, leaving some space between them.
• Lightly beat an egg in a small bowl, then egg-brush the buns or cover their surface with a cinnamon and sugar mixture.
• Bake them for 15 minutes or until their surface is golden. Immediately after removing them from the oven, press a small piece of cinnamon stick inside the top of the bun to make it look like a pumpkin. These buns are best served warm with some butter or on their own.
• These buns are best served warm with some butter or on their own.

See more related recipes here:

Cottage Cheese Bread,

Pumpkin Bread,

Gingerbread Cinnamon Rolls

Storing: These buns are best when fresh. I do not recommend storing them.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe