These buns are super cute, shaped like small little pumpkins. Very fluffy, sweet and full of flavour with the homemade pumpkin spice. Perfect autumn or Halloween snack.
These buns taste great on its own with vegan butter spread on it, or if you really wanna indulge you can treat yourself to eat them with Vegan Miso Cream Cheese Frosting. The recipe for the frosting can be found in the Vegan Pumpkin Cupcakes with Miso Cream Cheese Frosting. You might not wanna make as much frosting as for so many cupcakes, so you could half or quarter the recipe. But for me personally I LOVE these buns toasted, with vegan butter and a sprinkle of salt ! The sweetness and spice from the buns really fits with the salty butter, delicious !
These buns are made with homemade fresh pumpkin puree. The yield is 2 cups, but I cannot say it will have the same texture, water content and taste, so if you choose to use canned stuff this might vary the flour in this recipe. Use the real pumpkin if you would like a good and tasty result !
Can be enjoyed with:
- Vegan Roasted garlic butter
- Strawberry Jasmine Peach Jam
- Sweet Potato Hummus
- Caramelized Red Onion Sunflower Spread
If you like these buns with vegetables you might also like:
- Vegan Sweet Potato Buns
- Vegan Herbal Carrot Buns
- Vegan Beet Root Buns
- Vegan Spinach Buns / Popeye Buns
- Vegan Cinnamon Rolls / Cinnabuns
Makes about 14
- 14 - 15.5 dl white organic flour (6 - 6.5 cups)
- 1 whole hokkaido pumpkin (1.3 kg / 2.9 lbs)*
- 3 tablespoons plant milk
- 1.2 dl granulated sugar (½ cup)
- 1.2 dl brown sugar (½ cup)
- 2 tablespoons sunflower oil
- ½ teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grind nutmeg
- 1/4 teaspoon freshly grind allspice / Jamaican pepper
- 1/4 teaspoon freshly grind cloves
*yields 5 dl / 2 cups homemade pumpkin puree
- 1.2 dl boiling water (½ cup)
- 1 tablespoon pumpkin mixture from above
- 1 tablespoon organic white flour
- 11g dry yeast (0.4 oz)
- 1.2 dl plant milk (½ cup)
- 2 tablespoons maple syrup
- Pumpkin seeds as needed
- Raisins as needed
What you will need
- *Cutting Board and knife
- *1 ovenproof dish
- *1 stick blender
- 1 big bowl
- Spoons to measure
- 1 whisk
- 1 measuring cup
- 1 small bowl
- Kitchen towels
- 2 oven racks
- Baking paper or silicone mats
- 1 cup
- 1 brush
*for the homemade pumpkin puree
- Preheat the oven to 200c (390 F).
- Chop the pumpkin in half, deseed it, put in an ovenproof dish and bake in the middle of the oven on normal setting for about 40-45 minutes.
- When finished take out of the oven, scrape out the meat and discard the skins. Put in the bog bowl with 3 tablespoons plant milk, blend until smooth.
- Add in the bowl sugar, brown sugar, oil, salt, cinnamon, ginger, nutmeg, allspice / Jamaican pepper, cloves. Whisk it to incorporate.
- I a bowl put in the boiling water with 1 tablespoon of the mixture above, 1 tablespoon flour and mix well. WAIT with the yeast. Let cool down until lukewarm. Then add in the yeast, let rest for 10 minutes to wake up the yeast. When the yeast mixture is fluffy add it to the pumpkin mixture. Whisk well.
- Measure all the flour. Put in about 1/3 of the flour. Whisk well. Now the dough should be too thick to whisk any further.
- Add in the rest of the flour a little at a time while kneading with clean hands. The amount of flour can vary due to the water content of the pumpkin puree can vary. So add little by little, you might not need everything or you might add a little bit more.
- When the dough starts to get firm, add it to a clean tabletop and knead it for 5 minutes. The texture should be super velvety soft, slightly tacky and sticky but smooth enough to knead without trouble.
- Add the dough to the bowl and cover with a clean kitchen towel. Let rest in a hot spot for about 1 hour, or until the dough has doubled in size. The time can vary depending on how warm the room is.
- Prepare 2 oven racks with baking paper or silicone mats.
- When the dough has doubled in size put on a clean tabletop. Cut the dough into about 14 even sized pieces.
- Roll each piece in your palm round and flatten it. Make a tiny hole in the middle of each bun, do not pull it out like a donut, the hole should be tiny, this will disappear when they rise and bake, but will create a better pumpkin shape. Put on the baking tray. Keep some space in between each buns to allow them to rise. Do the same with all the buns.
- With a butter knife cut 5-6 even cuts then in between each one slice again, be careful not to slice the paper/mat. Pick up each bun, use your fingers to shape each cut rounder. Slightly press everything together, flatten the bun again and make sure there’s a little hole.
- Continue to do so with all the buns. Cover with clean kitchen towels and let rest for about 1 hour or until the buns has become visibly larger.
- Preheat to oven to 180c (350 F).
- In a cup mix the glaze. Brush it onto the pumpkin buns on the first tray. In the centre of the buns place some pumpkin seeds as pictured. If the hole is still there fill it up with raisins, be careful not to deflate the bun while doing it. Roll a raisin and shape it as a stem and put in on top. Make sure the glaze makes everything stick.
- Bake in a preheated oven at 180c (390 F) in the middle of the oven on normal setting for about 20 minutes or until golden on top. Bake one tray at the time.
- Repeat steps with the other tray.
- Let the buns rest a few minutes before serving. Slice open and serve with vegan butter or miso creme cheese frosting.