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Heavenly airy, light and delicious taste these sweet pumpkin buns. They are also vegan to boot. In the shape of small pumpkins and with their sunny yellow color, the pumpkin bread rolls are also a cute eye-catcher. On an uncomfortable autumn morning, they will put you in a good mood on the breakfast table. You can find a detailed vegan pumpkin buns recipe with exact quantities and step-by-step instructions here at the very bottom.
Make pumpkin puree yourself
You can make the pumpkin puree for the pumpkin buns recipe yourself. Cut the pumpkin into large pieces, remove the seeds and bake at 180 °C for about 40 minutes until the flesh is soft. Then mash it or crush it with a fork. If you use organic Hokkaido pumpkin, you can puree it directly with the peel. If you buy ready-made pumpkin puree, make sure that it contains only pumpkin and no additives.
Pumpkin buns vegan
These pumpkin buns are made without milk, butter, egg and other animal products. I used vegan margarine for the dough. You’ll also need plant-based milk alternative to coat the buns before baking. I used soy milk. The rest of the ingredients in the recipe are vegan anyway.
Sweet pumpkin bread rolls
I made my pumpkin buns sweet. But you can also make savory pumpkin bread rolls. In this case, reduce the amount of sugar in the recipe – about two tablespoons of it will be enough. But don’t omit the sugar completely, as it helps the yeast to work more quickly and the dough to rise faster. Vanilla is completely omitted for savory pumpkin buns. Instead, you can mix any spices into the dough.
With sweet or savory filling
I made half of my pumpkin buns with filling. Since the buns themselves were sweet, I also used sweet filling, namely pumpkin puree sweetened with a little powdered sugar and topped with cinnamon. Alternatively, you can fill them with (homemade) pumpkin jam. Or use spicy fillings for savory pumpkin bread rolls. But also pure, without a filling, the buns taste delicious.
Refine the dough with spices
By the way, you can knead any spices you like into the yeast dough for the pumpkin buns. If you make the pastry sweet, cinnamon or cardamom are perfect for this. For both sweet and savory versions, you can use ginger or nutmeg for refinement.
For breakfast or dessert
The pumpkin buns are ideal for breakfast or dessert with a cup of tea. In rainy fall weather, they’ll sweeten your day. Especially when it’s pumpkin season, you should take advantage of it and make the delicious buns with it.
Shape as you like – quick version
In the form of small pumpkins, the buns are of course an eye-catcher on the dining table. However, it also takes a little time to shape them or to wrap each bun with kitchen twine. But if you want to surprise your loved ones not only with the taste but also with the look of your sweet creation, it’s worth the effort. If you’re in a hurry, you can give the pumpkin bread rolls the usual round shape.
These pumpkin buns are
- very fluffy,
- with filling possible,
- a sunny eye-catcher on the dining table,
- ideal for autumn days,
- easy to make with ordinary ingredients,
- perfect for breakfast or dessert.
Vegan pumpkin buns recipe
The pumpkin bread rolls recipe is very simple, but takes some time for the yeast dough to rise. Here you can get a rough idea of how the making goes and what you will need. You can find the exact quantities and step-by-step instructions on how to make the vegan pumpkin buns here below in the box recipe.
You will need
- pumpkin puree made from Hokkaido pumpkin (read up here on how to make it yourself),
- room-warm vegan margarine,
- dry yeast,
- and vanilla – for example, vanilla bean scraped out, vanilla sugar or vanilla extract.
How to make pumpkin buns: here’s how (Check out the detailed recipe at the bottom.)
- First, knead all the ingredients into a soft yeast dough and let it rise for an hour.
- Then, shape the dough into small balls, wrap a piece of kitchen twine around each ball so that it is divided into 8 equal areas, and let the balls rise on a baking sheet for about 20 minutes.
- After that, coat the buns with a mixture of soy milk, a little sugar and a pinch of turmeric powder and bake them at 180 °C for about 15 minutes. Then let them cool a bit and remove the thread. Done!
How to make pumpkin bread rolls: tips and tricks
- You can refine the dough with suitable spices, for example with cinnamon.
- The amount of flour given here in the recipe may vary, especially depending on how juicy your pumpkin is. Therefore, add only enough flour to the pumpkin mixture in portions until a soft, slightly sticky yeast dough is formed.
- Be sure to knead the dough for about 7 – 10 minutes to make it smooth and elastic.
- To shape the buns into small “pumpkins” before baking, you’ll need a kitchen twine.
- Bake the pumpkin buns no longer than necessary so they taste fluffy and not dry. Check with a wooden skewer to make sure they are done baking.
- Do not pull the twine too tightly around the dough. It should only be close to the dough.
- Instead of making them in the shape of little pumpkins, you can just make the buns round.
Have you made pumpkin buns using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded with the vegan pumpkin bread rolls.
Looking for more pumpkin recipes? Also try:
Pumpkin buns vegan
- 500 g pumpkin puree (from Hokkaido pumpkin) room-warm
- 100 g vegan margarine room-warm
- 120 g sugar
- approx. 700 g flour
- 10 g dry yeast
- 1/2 tsp salt
- vanilla (e.g. vanilla pod scraped out, vanilla sugar, vanilla extract)
- flour for the work surface
- vegetable oil for greasing
for the coating
- 2 tbsp soy milk room-warm
- 1 tsp sugar
- 2 pinches of turmeric powder
for the decorating
- walnut kernels
- Mix pumpkin puree, soft margarine, sugar, vanilla and salt until roughly homogeneous.
- Add dry yeast and flour in batches and knead into a soft, slightly sticky dough. Then knead the dough for about 10 minutes and let it rise, covered, in a warm place for 1 hour.
- On a floured work surface, divide the dough into small pieces (for me, 23 pieces each about 60 g) and shape each piece into a ball.
- Cut kitchen twine into longer pieces and lightly grease each piece with vegetable oil. First place a dough ball in the center of a piece of kitchen twine and cross it over the top of the ball. Now turn the ball over and repeat the process until the twine divides the ball into 8 equal areas, just resting close to the dough and not cutting into the dough. Then tie the twine tightly and cut off the excess ends. Place the ball wrapped with the twine on a baking sheet lined with parchment paper. Repeat the procedure with all the dough balls and spread them on two baking sheets, leaving plenty of space between them. Let the buns rise in a warm place for about 20 minutes.
- Mix soy milk with sugar and turmeric powder. Spread it on the buns on the first baking tray, carefully make a small hole in the middle of each bun (for example with a sushi stick or drinking straw) and bake the pumpkin buns in a preheated oven at 180 °C top and bottom heat for about 15 minutes. Repeat the same with the buns on the second baking sheet.
- Let the pumpkin bread rolls cool a bit, cut the kitchen twine several times on each roll and carefully pull it out.
- Stick a quarter of a walnut kernel in the top center of each pumpkin bun.
- You can add appropriate spices to the dough, such as cinnamon.
- The amount of flour may vary, depending on how juicy the pumpkin is. Therefore, in portions add only enough flour to the pumpkin mixture until a soft, slightly sticky yeast dough is formed.
- Be sure to knead the dough for about 7 - 10 minutes so that it becomes smooth and elastic.
- Bake the pumpkin buns no longer than necessary so they taste fluffy and not dry. Use a wooden skewer to check if they are done baking.
- Instead of making them in the shape of small pumpkins, you can just make the buns round.
- Note the detailed tips and tricks for making the pumpkin buns at the top of the post.