Spiced Pumpkin Bread Bun
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Spiced Pumpkin Bread Bun | Pumpkin Bread Bun Recipe | Pumpkin Bread for Fall Season | Eggless Pumpkin Buns | Pumpkin Shaped Pumpkin bun Recipe | How to make Pumpkin Bun with Step by step instructions
Spiced Pumpkin Bread Bun is what all that you need if tired of regular buns? These golden, pumpkin shaped buns bring cozy comforting vibes to your table- truly an essence of autumn warmth and flavor.
Pumpkin buns are not just adorable—they are packed with warm, comforting flavors of pumpkin and spices. Perfect for festive gatherings, these buns are as delightful to make as they are to eat.
I adore trying different spices and flavorings with bread. While breads with all purpose flour are always a hit, the challenge lies in creating an equally good bread dough with other flours. This post is a testimony of victory in such an experiment. It is a meticulous use of flour types, pumpkin puree and spices and its charming pumpkin shape that makes it a marvel. A careful balance that brings together a careful balance of flours, pumpkin purée, and aromatic spices. Its charming pumpkin shape delight add a festive touch to your fall celebrations.
This recipe guides you through a step-by-step method to make Pumpkin Bread Bun | Pumpkin Bread for Fall Season | Eggless Pumpkin Buns
Why should you make
- Perfect for fall celebrations
- Cozy comforting warm spiced buns
- Can be made ahead
- Versatility in serving – can be eaten with soups or curries/stews, or lathered with herded spreads
What is Spiced Pumpkin Bread Bun
Made with homemade freshly prepared pumpkin puree, these pumpkin shaped pumpkin buns have the comfort and warmth of pumpkin spices. Traditionally, they are made with all purpose flour, but here a combination of all purpose flour, whole wheat flour and semolina flour is used. Make and enjoy them for Halloween or Thanksgiving .
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Ingredients for Spiced Pumpkin Bread Bun
For Measurements refer to the RECIPE CARD further below.
- Flours – I have used a combination of all purpose flour, whole wheat flour and fine semolina
- Milk powder – for softness , richness and suppleness
- Salt – just a bit to enhance the flavors of the buns
- Yeast – you may use instant yeast or active yeast. I have used instant yeast.
- Sugar – to activate yeast
- Olive oil / butter
- Pumpkin puree– I used homemade pumpkin puree.
- Milk – lukewarm milk to activate yeast and knead dough
- Water – bit to prepare dough
- Pumpkin spice powder – a combination of 1 tsp cinnamon powder, ½tsp ginger powder, ½ tsp nutmeg powder & ½tsp clove powder
- Pumpkin seeds for stem
How to make Spiced Pumpkin Bread Bun
Planning to prepare ? Ensure you read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video in the recipe card further down for a better understanding.
Activate yeast (optional step)
1. In a bowl mix sugar, 25 ml lukewarm warm milk and yeast. Let it rest until yeast is activated PRO TIP – Use active dry yeast. If using instant yeast , you could directly add yeast to the flour. However I chose to go by this step even though I used instant yeast.
Make Dough For Pumpkin Buns & First Rise
2. Mix whole wheat flour, all purpose flour, semolina, salt , pumpkin spice powder and milk powder. Add to this the activated yeast and mix well. PRO TIP – You could use only all purpose flour instead of a combination of different flours.
3. To this mixture add the remaining 25 ml milk more, pumpkin puree and make a smooth dough. You may add 1-2 tbsp water if needed (Add water sparingly).
4. Take the pumpkin dough on the counter and knead by hand. Add oil in between and knead for a minute more.
5. Keep the dough in a greased bowl and cover with cling wrap. Let the dough rest till it doubles in volume. Takes around 40 minutes to an hour
Shape Pumpkin Buns & Second Rise
6. In the meanwhile, line a baking tray with parchment paper.
7. Remove the cling wrap and gently punch the dough. Divide into equal portions. (Each portion is around 60-63 gm)
8. Shape each portion into a smooth round bun . Tie a thread around each bun such that 6 or 8 setctions are formed. Now place the buns on the lined baking tray leaving some gap between the buns.
9. Cover the tray with cling wrap or cloth and let it rest until the buns double again.
Bake
10. Apply milk wash and sprinkle some sesame seeds and bake in a preheated oven at 200°C for 20 mins.
11. Once baked take the buns out from the oven and brush with butter. Remove the threads carefully. Then, insert pumpkin seed, cinnamon piece or clove in each pumpkin to denote pumpkin stems. Pumpkin shaped pumpkin buns are ready.
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What to serve with
Serve warm Pumpkin Buns with cream cheese, honey or herbed butter and a salad. Serve alongside a with Veggie Pizza, Stuffed Buns Cheese Za’ater Manakish
Recipe Card
Spiced Pumpkin Bread Bun
Equipment
- mixing bowl
- spatula
- Dough Mixer
Ingredients
- 50 gm whole wheat flour
- 50 gm all-purpose flour
- 100 gm superfine semolina
- 1 tbsp milk powder
- 1/4 tsp salt
- 1/4 tsp instant yeast
- ½ tsp sugar
- 1 tbsp olive oil
- 1/3 cup boiled pumpkin puree 100gm
- 50 ml milk
- 1-2 tbsp water as needed
- ½ tsp Pumpkin spice powder made from 1 tsp cinnamon powder, ½tsp ginger powder, ½ tsp nutmeg powder & ½tsp clove powder
- Milk and Butter to brush on baked buns
- Pumpkin seeds for stem
Instructions
Activate yeast (optional step)
- In a bowl mix sugar, 25 ml lukewarm warm milk and yeast. Let it rest until yeast is activated
Make Dough For Pumpkin Buns & First Rise
- Mix flours, semolina, salt, pumpkin spice and milk powder Add to this the activated yeast and mix well with hand.
- To this mixture add the remaining 25 ml milk, pumpkin puree and make a smooth dough. You may add 1-2 tbsp water if needed (Add water sparingly).
- Take the pumpkin dough on the counter and knead by hand. Add oil in between and knead for a minute more.
- Keep the dough in a greased bowl and cover with cling wrap. Let the dough rest till it doubles in volume.
Shape Pumpkin Buns & Second Rise
- In the meanwhile, line a baking tray with parchment paper.
- Remove the cling wrap and gently punch the dough. Divide into equal portions. (Each portion is around 60-63 gm)
- Shape each portion into a smooth round bun and place them on the lined baking tray leaving some gap between the buns.
- Cover the tray with cling wrap or cloth and let it rest until the buns double again.
Bake
- Apply milk wash and sprinkle some sesame seeds and bake in a preheated oven at 200°C for 20 mins.
- Once baked take the buns out and brush with butter. Insert pumpkin seed, cinnamon piece or clove in each pumpkin for pumpkin stems.
- Serve warm Pumpkin Buns with cream cheese, honey or herbed butter and a salad. Serve alongside a with Veggie Pizza, Stuffed Buns Cheese Za'ater Manakish
Video
Notes
- Don’t overmix the batter — mix just until combined.
- Keep ingredients at room temperature for even mixing.
- Spice it right with cinnamon, nutmeg, and ginger or a pumpkin spice blend.
- Store in an airtight container to keep it moist and fresh.
- Baking temperatures may vary slightly from oven to oven.
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FAQ
Why these pumpkin buns are not so soft
As compared to buns with all purpose flour, these buns will be dense but will not be dry since there is pumpkin puree, milk and milk powder. Enjoy it guilt free!
How to make Vegan Pumpkin buns
Omit butter , milk and milk powder. Instead increase the quantity of water.
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Awww.. aren’t these thr best ever shaped pumpkin breads. Loved the shape and perfect contours, with some soup, these are perfect for hallloween or any soup night
I too am fond of their dainty pumpkin shape.
Neha, I like how you’ve used strings to create the pumpkin shape. I baked pumpkin rolls long time ago but had used a knife to create the effect. Not the same. Will be giving the string a try when I bake the rolls again. Perfect bread for Thanks Giving meals.
Some use a knife or scissors to give the pumpkin shape. However this method, gives a perfect shape.
So cute! These make a delicious side for Fall dinners and gettogether meals.
Yes absolutely! Do try making them.