Melt in your mouth spiced pumpkin buns.

It’s pumpkin season! So, let’s get baking.

I absolutely love pumpkins and I feel like they are special because they are only available to us during October so I love to use them in as many ways as I can when they are around. Do you prefer sweet or savoury pumpkin recipes?

Here is a warming sweet treat for the colder months to come. I hope you enjoy! Please let me know how you get on with this beautiful recipe in the comments below.

TOP TIP: Create a bigger batch of the filling and freeze the leftover to use when you cant get your hands on a pumkin!

Prep time: 30 minutes

Proving time: 1 hr 15

Cook time: 8-12 minutes

Total time: 2hrs

Serving: 35 buns

Ingredients:

Dough:

975g strong bread flour

1 tsp baking powder

100g caster sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

200g vegan spread

5 tsp dried yeast

400ml almond milk (or your preferred plant-based milk)

4 tsp plant-based yogurt

100g roasted pumpkin

Filling:

100g roasted pumpkin

80g caster sugar

4 tsp cinnamon

50g vegan spread

1 tsp vanilla paste

Topping:

100g melted vegan spread

2 tsp cinnamon

4 tsp icing sugar

Granulated brown sugar for sprinkles

Instructions to make these delicious, sweet pumpkin spiced buns

  1. Add your strong bread flour, baking powder, caster sugar, ground cinnamon, ground nutmeg to a large mixing bowl, ideally a standing mixer with a kneading attachment on it.
  2. Then add cubes of your vegan spread and dried yeast to the flour mixture.
  3. Blend the plant milk, plant yogurt and roasted pumpkin until smooth then add this the flour mixture.
  4. Knead the mixture for around 10 minutes.
  5. Cover the bowl with a clean tea towel and let it prove for 1hr 15 in a warm place.

Meanwhile…let’s prepare the filling, it’s really simple!

  1. Blend the roasted pumpkin, caster sugar, cinnamon, vegan spread, vanilla paste in a blender and set aside. (If your kitchen is quite warm you may want to pop it in the fridge – you are looking for a very soft butter texture.)

Preheat your oven to 220 Degrees Celsius.

My dough after 1 hr 15 proving time.
  1. Tip your dough out onto a light floured surface and roll it out to roughly 40 by 60cm rectangle.
  2. Spread your filling across the surface evenly.
  3. Fold the dough onto itself into 3 layers. Roll it out again to make a rectangle that is 50 by 70cm. Trim the edges to give you straight sides.
  4. For medium sized buns cut the flattened dough into slices (approximately 1.5cm wide).
  5. You can choose the go bigger or smaller but please note cooking time will vary.
  6. Take each dough strip and cut it down the middle, leaving a small 1cm joint at the top.
  7. Twist the two lengths of dough onto itself then on a surface create a spiral with the dough tucking the end of the braid underneath to create a knot like bun
  8. Line 2-3 trays with baking paper and place the buns at least 4cm apart.
  9. Bake the buns on a middle rack for 8-12 minutes, until lightly golden.

Next, the buttery topping…

  1. Mix together the plant-based butter, cinnamon and icing sugar
  2. Brush the mixture over the warm but slightly cooled buns and sprinkle with brown sugar.

These buns will keep fresh for 3 days in which they can be enjoyed warm or cold.

As always, I would love to know your thoughts on this recipe – please let me know in the comments below <3

Annie x