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Pumpkin Buns Recipe

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3.8 from 15 reviews

Delight in these soft, fluffy Pumpkin Buns, perfectly spiced with cinnamon and made from wholesome ingredients including mashed pumpkin for natural sweetness and moisture. Ideal for breakfast or as a tasty snack, these homemade buns are enriched with whole milk, brown sugar, and a hint of warmth from cinnamon, then topped with an optional sprinkle of pumpkin seeds for a satisfying crunch.

  • Total Time: 4 hours 20 minutes (including proofing and pumpkin preparation)
  • Yield: 12 buns

Ingredients

Dough Ingredients

  • 180 ml (3/4 cup) Full Cream / Whole Milk, lukewarm (about 35°C / 95°F)
  • 75 gr (1/3 cup) Brown Sugar
  • 9 gr (1 1/2 teaspoon) Instant Dry Yeast
  • 1 Egg (medium to large size, at room temperature)
  • 60 ml (1/4 cup) Canola Oil
  • 200 gr (7 oz) Mashed Pumpkin or pumpkin puree
  • 550 gr (3 2/3 cup) Bread Flour
  • 1 1/2 teaspoon Fine Table Salt
  • 1 teaspoon Ground Cinnamon or pumpkin spice

Egg Wash

  • 1 Egg
  • 5 ml (1 teaspoon) Full Cream / Whole Milk
  • Pumpkin Seeds, to taste (optional)

Instructions

  1. Prepare the Mashed Pumpkin: Peel and cook the pumpkin by steaming, boiling, or roasting wrapped in foil until very soft. Mash thoroughly until smooth using a hand masher or blender. Allow it to cool completely before using.
  2. Activate the Yeast: In a stand mixer bowl, combine lukewarm milk, brown sugar, and instant dry yeast. Whisk to mix and let sit about 10 minutes until small bubbles form on the surface, indicating yeast activation.
  3. Form the Dough: Add the egg, canola oil, and cooled mashed pumpkin into the yeast mixture. Gradually mix in bread flour, salt, and cinnamon with a stiff spatula until a rough dough forms.
  4. Knead the Dough: Attach the dough hook to your mixer and knead on low speed, gradually increasing to high speed. Knead for about 15 minutes until the dough becomes very soft, elastic, and passes the windowpane test. It should remain slightly sticky.
  5. First Proofing: Cover the dough with a tea towel or transfer to a greased bowl and cover. Allow to proof in a warm spot for 1.5 to 2 hours until doubled in size. Alternatively, refrigerate and proof overnight for 8-12 hours for enhanced flavor.
  6. Shape the Buns: Punch down the dough on a lightly floured surface and divide into 12 equal pieces. Form each piece roughly into a ball. Flatten slightly and fold edges toward the center repeatedly then flip seam-side down. Gently pull and turn the dough to create surface tension and roll under your palm to shape a smooth bun.
  7. Arrange for Second Proofing: Place shaped buns evenly spaced on a 28 x 40 cm (11 x 14 inch) baking tray lined with parchment paper. Cover with a tea towel and proof in a warm place for 45 minutes to 1 hour until risen again.
  8. Apply Egg Wash and Toppings: Whisk together egg and milk for the egg wash. Brush generously over each bun. Optionally, sprinkle pumpkin seeds on top for added texture and flavor.
  9. Bake: Preheat the oven to 180°C (350°F). Bake the buns for 20 to 22 minutes until golden brown and puffed. Remove from oven and transfer to a wire rack to cool completely before serving.

Notes

  • Ensure milk is lukewarm (about 35°C / 95°F) for optimal yeast activation; too hot or cold can kill the yeast.
  • Windowpane test ensures gluten development: stretch a small piece of dough until thin and translucent without tearing.
  • Divide dough into equal portions (12) for uniform baking and sizing.
  • Proofing times can be adjusted based on room temperature and yeast activity.
  • Optional pumpkin seeds add a pleasant crunchy garnish but can be omitted.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Western

Find it online: https://recipesvibe.com/pumpkin-buns-recipe/