Honey Pumpkin Buns Recipe

I have an abundance of pumpkin purée, pumpkin spice, and space in my belly, so I came up with this sweet and spiced pumpkin bread bun recipe. Not only does the bun taste like pumpkin and pumpkin spice, but it also looks like a pumpkin! The cutest — and most delicious bread buns you will have all of fall season!

DSC_0077.jpgLast year when I first developed this recipe, I kept it nice and simple, making it more similar to a milk bun with pumpkin purée and a little pinch of cinnamon. This year I’ve decided I want to amp up the flavour and variety, so I created a whole wheat bun as well as a white flour bun, while also adding honey, more butter, and a blend of spices (cinnamon, nutmeg, ginger, and clove), making these buns sweet, slightly spiced, and slightly buttery. Oh honey, this is everything you could ever want in a pumpkin bun.

When adding spice to yeast-raised products, you always want to be careful of  adding too much cinnamon, since too much cinnamon can actually kill your yeast, and stop your baked goods from rising. For about six buns, I’m only adding 1 teaspoon of the combined spices which I have listed below.

These buns are great to make with friends and family because of how interactive and simple these buns are. If you choose to make half a dozen buns of each recipe like I did, feel free to cut the recipes in half since I’ve listed the recipes for a dozen buns of each flavour below.

Here is the recipe for white flour pumpkin buns:

Honey Pumpkin Buns

  • Difficulty: Medium
  • Print

Ingredients

475g (3-2/3 cups) all-purpose flour
7g (2-1/4 tsps) instant yeast
10g (2 tsps) salt
2g (1 tsp) ground cinnamon
1g (1/2 tsp) ground nutmeg
0.5g (1/4 tsp) ground ginger
0.5 (1/4 tsp) ground cloves

170g (3/4 cup) pumpkin purée
110g (1/2 cup) warm milk
52g (2-1/2 tbsps) honey
2 eggs

56g (1/4 cup) butter

A handful of whole cloves or walnut halves for decoration (optional).

Method

  1. MIXING YOUR DOUGH: In a stand mixer with a dough hook attachment, mix the flour, salt, yeast, and spices until evenly distributed.
  2. Add in the pumpkin purée, milk, eggs, honey, and mix on low speed for 5 min or until the dough has come together into one large mass.
  3. Turn the speed up to medium and mix for another 5 min to further develop the gluten.
  4. Add the butter in small chunks and mix on medium speed for another 5-10 min or until the butter has been fully incorporated into the dough and is no longer visible. Another good way to tell if the dough is ready is if the sides of the bowl are clean and free of dough.
  5. Transfer the dough into floured medium sized bowl, and cover with plastic wrap to let the dough rise at room temperature for about an hour.
  6. PREPPING YOUR “PROOFER”: Turn your oven on for 10 seconds and turn off to make it warm but not hot. Pour boiling water into a heat-proof pan and place in the oven to create a moist and humid environment for your bread to proof.
  7. ASSEMBLING THE BUNS: Turn the dough over onto a clean floured work surface and flatten slightly to remove some air. Divide equally into 12 buns (or 6 if dividing the recipe into 2), or 80g per bun if you want to be exact.
  8. Take the square piece of dough and roughly shape into a round ball. Cover with plastic wrap and let rest at room temperature for another 15 min.
  9. Take the dough balls and tighten them into smaller dough balls by rolling the top over and and tucking it under. Roll the bottom seam on the table to tighten and close the seam.
  10. Cut slits into the bun, a few centimetres away from the centre to keep the bun in tact. Push the middle down using a floured finger.
  11. Place onto a tray lined with parchment and place in your homemade proofer for about 1-1.5 hours or until the dough has doubled in size.
  12. BAKING THE BUNS: Remove the buns from the oven, and preheat to 190C/375F. Bake for about 20 min or until golden brown.
  13. Let cool and use whole cloves or walnut halves as “stems” for your pumpkins.
  14. Enjoy!!

*NOTE: The whole wheat buns will be a little more stickier and less elastic compared to the all-purpose buns since whole wheat flour contains less gluten than white flour.

Whole Wheat Honey Pumpkin Buns

  • Difficulty: Medium
  • Print

Ingredients

415g (3-1/2 cups) whole wheat flour
8g (2-1/2 tsps) instant yeast
11g (2 tsps) salt
2g (1 tsp) ground cinnamon
1g (1/2 tsp) ground nutmeg
0.5g (1/4 tsp) ground ginger
0.5 (1/4 tsp) ground cloves

194g (7/8 cup) pumpkin purée
95g (3/8 cup) warm milk
60g (3 tbsps) honey
2 eggs

65g (1/3 cup) soft butter

A handful of whole cloves or walnut halves for decoration (optional).

Method

  1. MIXING YOUR DOUGH: In a stand mixer with a dough hook attachment, mix the flour, salt, yeast, and spices until evenly distributed.
  2. Add in the pumpkin purée, milk, eggs, honey, and mix on low speed for 5 min or until the dough has come together into one large mass.
  3. Turn the speed up to medium and mix for another 5 min to further develop the gluten.
  4. Add the butter in small chunks and mix on medium speed for another 5-10 min or until the butter has been fully incorporated into the dough and is no longer visible.*
  5. Transfer the dough into floured medium sized bowl, and cover with plastic wrap to let the dough rise at room temperature for about an hour.
  6. PREPPING YOUR “PROOFER”: Turn your oven on for 10 seconds and turn off to make it warm but not hot. Pour boiling water into a heat-proof pan and place in the oven to create a moist and humid environment for your bread to proof.
  7. ASSEMBLING THE BUNS: Turn the dough over onto a clean floured work surface and flatten slightly to remove some air. Divide equally into 12 buns (or 6 if dividing the recipe into 2), or 80g per bun if you want to be exact.
  8. Take the square piece of dough and roughly shape into a round ball. Cover with plastic wrap and let rest at room temperature for another 15 min.
  9. Take the dough balls and tighten them into smaller dough balls by rolling the top over and and tucking it under. Roll the bottom seam on the table to tighten and close the seam.
  10. Cut slits into the bun, a few centimetres away from the centre to keep the bun in tact. Push the middle down using a floured finger.
  11. Place onto a tray lined with parchment and place in your homemade proofer for about 1-1.5 hours or until the dough has doubled in size.
  12. BAKING THE BUNS: Remove the buns from the oven, and preheat to 190C/375F. Bake for about 20 min or until golden brown.
  13. Let cool and use whole cloves or walnut halves as “stems” for your pumpkins.
  14. Enjoy!!

 

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