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+ servings

Pumpkin Buns

Crazy Vegan Kitchen
Vegan pumpkin buns- The BEST easy recipe!
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 buns
Calories 188 kcal

Ingredients
  

Pumpkin Vanilla Bean Filling:

  • 400 grams Pumpkin weighed without skin or seeds
  • 80 grams Sugar
  • 2 teaspoons Vanilla Bean Paste
  • 4 teaspoons Cornstarch
  • 4 teaspoons Water

Pumpkin Vanilla Bean Dough:

  • 300 grams Bread Flour
  • 30 grams Sugar
  • 130 grams Pumpkin Mashed
  • 5 grams salt
  • 110 grams soy milk
  • 2 teaspoons Vanilla Bean Paste
  • 5 grams Instant Yeast
  • 30 grams Vegan Butter softened

Vanilla Bean Syrup:

  • 50 grams Sugar
  • 85 grams Water
  • 1 teaspoon Vanilla Bean Paste
  • 1 tablespoon Pumpkin seeds to garnish

Instructions
 

  • Make Pumpkin Filling: Steam your pumpkin till tender. Using an immersion blender, puree the pumpkin and then transfer it to a deep saucepan. Add sugar and vanilla bean to saucepan.
  • Over a low heat, stir pumpkin and sugar for 10 minutes till slightly thickened.
  • In a separate bowl, whisk cornstarch and water together. Add this to your pumpkin/sugar mixture and stir till thickened and boiling. Remove from heat, transfer to a bowl and cover with cling wrap. Let it cool to room temperature and then pop it into the fridge to harden till you need to use it.
  • Make Bread Dough: In a stand mixer attached with the dough hook, combine flour, sugar, mashed pumpkin, salt, rice milk, vanilla bean paste, instant yeast and vegan butter.
  • Turn machine on and let it knead dough for 15 minutes. If the dough seems too wet, add a little more flour. If it seems too dry, add a little more vegan milk to moisten.
  • After 15 minutes, transfer dough into a lightly oiled bowl and cover with a damp tea towel. Set somewhere warm for 1 1/2 hours to double in volume.*
  • Once doubled in volume, punch dough down to release air. Knead for a few minutes and then divide into 70 gram portions. Roll each portion into a ball and set aside. Cover with a tea towel and leave it alone for 10 minutes.
  • After 10 minutes, working with each ball of dough, roll it into a flat disk and fill with pumpkin filling. Seal the dough, roll it to form a ball again and then place on baking tray lined with baking paper.
  • Using your palm, flatten your ball of filled dough and then press the middle of the flattened disk of dough down again with your fingers. Using kitchen shears, create 4 slits on the sides of your bun. Repeat with remaining dough and filling. Cover with a damp tea towel and let increase in volume for an hour. Meanwhile, make syrup.
  • Make Syrup: Combine sugar, water and vanilla bean in a pot. Bring to a boil and boil for 1 minute. Take off heat and let cool.
  • Baking: Preheat oven to 200 degrees Celsius. Brush the tops of your risen buns with a thin layer of soy/rice milk to encourage browning. Bake pumpkin buns for 14 minutes.
  • Once baked, immediately pull out of the oven and brush with vanilla bean glaze. Using the glaze as a glue, stick pumpkin and sunflower seeds onto the surface of your buns.

Notes

*If you want to prepare the dough the night before, punch dough down after the first rise and then cover bowl with a damp tea towel and leave the dough in the fridge overnight. In the morning, remove the dough from the fridge and proceed as per the recipe. Don't worry if your dough has risen even more in the refrigerator. It may take a while longer for your buns to double in size after you have shaped and filled them. Overnight proofing actually develops a much more complex flavor which I prefer.

Nutrition

Serving: 1servingCalories: 188kcalCarbohydrates: 37gProtein: 4gFat: 3gSaturated Fat: 1gTrans Fat: 1gSodium: 184mgPotassium: 196mgFiber: 1gSugar: 16gVitamin A: 3892IUVitamin C: 5mgCalcium: 27mgIron: 1mg
Keyword pumpkin bread
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