The first chill of autumn always brings a craving for something warm and comforting, and these pumpkin buns fit the mood perfectly. They’re soft, sweetened with honey, and carry a subtle pumpkin aroma that fills your kitchen long before they’re out of the oven.
Each bun rises into a puffed knot, shiny from its egg wash and irresistibly tender inside. Whether you’re baking them for a cozy weekend breakfast or a festive dinner basket, these pumpkin buns make the season taste just a little more magical.
What are Pumpkin Buns?
Pumpkin buns are yeast-leavened sweet rolls made with pumpkin puree folded into a milk, and honey enriched dough. The pumpkin adds moisture, color, and a gentle sweetness, while the egg, butter, milk, and honey produce a tender crumb.
They live in the same family as dinner rolls and Asian milk bread, but with the autumnal touch of pumpkin.
Pro Tips for the Best Pumpkin Buns
- Check yeast activity after mixing warm milk, honey, and yeast. You should see foam and tiny bubbles in 10 minutes, if not, the yeast may be inactive.
- Don’t over-flour and add flour gradually until the dough is tacky but not dry. A slightly sticky dough yields softer buns.
- Knead until the dough is smooth and elastic. Perform a windowpane test if you like, that is, a small piece should stretch thin without tearing.
Frequently Asked Questions
What kind of pumpkin puree should I use?
Use plain, canned pumpkin puree. The puree should be smooth and drained of excess water for the best texture.
Can I substitute milk for a non-dairy milk?
Yes, use warm soy, oat, or almond milk. Some non-dairy milks are sweeter, so reduce the honey slightly if you prefer.
Can I add spices or fillings?
Absolutely, cinnamon, nutmeg, or pumpkin spice mix works well in the dough or in a cinnamon-sugar filling. For a sweet surprise, pipe in a cream cheese or chocolate filling after baking.
How to Store Pumpkin Buns
Store cooled buns at room temperature for up to 2 days. To keep longer, refrigerate up to 5 days, although the texture will change slightly, or freeze for up to 1 month.
Ingredients
How to Make Pumpkin Shaped Buns
Whisk the warm milk with honey, yeast, and let it sit for 10 minutes.
Whisk the warm milk with honey, yeast, and let it sit for 10 minutes.
Mix in egg, melted butter, and pumpkin puree.
Mix in egg, melted butter, and pumpkin puree.
Add in the flour and salt until a shaggy dough forms. If using a stand mixer, use the dough hook on low. Knead and let it rise for 1 hour.
Add in the flour and salt until a shaggy dough forms. If using a stand mixer, use the dough hook on low. Knead and let it rise for 1 hour.
Divide the dough into 12 equal pieces and shape each piece into a smooth ball.
Divide the dough into 12 equal pieces and shape each piece into a smooth ball.
Tie each bun with a rope as shown in the picture above, set it aside for 30 minutes, and place it on a lined baking tray. Let them rise for 30 minutes, and gently brush with the egg wash.
Tie each bun with a rope as shown in the picture above, set it aside for 30 minutes, and place it on a lined baking tray. Let them rise for 30 minutes, and gently brush with the egg wash.
Bake in the preheated oven at 180°C/350°F for about 20 minutes.
Bake in the preheated oven at 180°C/350°F for about 20 minutes.
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