Pumpkin buns
Golden pumpkin buns are a sight to behold as they bring a little seasonal enchantment to your breakfast and brunch. Their golden colour and plump, rounded shapes instantly evoke the charm of an autumn harvest. Shaping and decorating them by hand makes them feel extra special. Take your time with the process because these buns are all about looking their best.
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Ingredients
Pumpkin buns
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200 g
Hokkaido pumpkins, diced
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50 g
Butter
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200 ml
Milk
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25 g
Yeast
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1½ tbsp
Honey
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2 tsp
Coarse salt
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450 g
Plain flour
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200 g
Spelt flour
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1
Egg yolk (mix with a little water if necessary)
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Decoration
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Pumpkins stem
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Use an instant-read thermometer to check if your pumpkin buns are fully baked. The internal temperature should be about 94 °C. Look for a deep golden-brown colour and tap the bottom; it should sound hollow. Alternatively, insert a toothpick or skewer into the centre of a bun. If it comes out or with just a few crumbs, the buns are done.
Start by adding only half the wheat flour to better gauge the moisture from the pumpkin purée and skyr. Mix until you have a rough, sticky dough, then gradually add the remaining flour while kneading. Aim for a soft, smooth dough that is slightly tacky but not overly sticky. If it is too wet, add a little more flour; if it is too dry, add a bit more milk. Knead well to make the dough elastic, and let it rise in a warm place.
Let the dough rise in a warm spot to get light, airy pumpkin buns. For the first proofing, aim for about 28 °C to double the size of the dough in roughly an hour. You can create warmth by briefly preheating the oven, then switching it off before placing the dough inside. After shaping, proof the buns a second time at around 30 °C for about 45 minutes. Keep them covered to stop them from drying out and to help them rise evenly.
FAQ: Questions about pumpkin buns
Our FAQ section answers your most common questions about making fluffy pumpkin buns, so you get great results every time. Put on your apron and have fun with it.
How do I make pumpkin purée for pumpkin buns?
Make pumpkin purée by boiling 200 grams of diced Hokkaido pumpkin in water for about 10 minutes until soft. Drain the water, then add 50 grams of butter to the hot pumpkin. Blend until smooth and thick using a hand or regular blender. Alternatively, use a potato masher. Use this purée immediately and knead it into the dough.
Do I need to activate the yeast first?
No, you do not need to activate the yeast separately for the pumpkin buns. Dissolve it directly in lukewarm milk at about 37–40 °C. This activates fresh or active dry yeast as part of the process. If you use instant or bread machine yeast, mix it straight into the flour instead.
How should I store pumpkin buns?
Let the pumpkin buns cool completely, then store them in an airtight container or wrap them tightly in cling film at room temperature for up to 3 days to keep them fresh. For longer storage, refrigerate for up to 2 days or freeze for up to 3 months. To freeze, wrap each bun individually and place them in an airtight freezer bag and squeeze out as much air as possible. To enjoy them again, thaw at room temperature or in the fridge overnight, then reheat in a preheated oven at 175 °C for 5–10 minutes to bring back their softness and flavour.
Nutritional values
Nutritional value, per
1826 Kcal
| Fibre | - | 26.1 gram fibers |
| Protein | 12.6 | 56.5 gram |
| Fat | 26.5 | 54.7 gram |
| Carbohydrates | 60.9 | 273.8 gram |
Recommended information
Serving suggestion
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Adorable pumpkin buns for breakfast or lunch
The delight of pulling a tray of golden pumpkin buns fresh from the oven is one of a kind. Each bun is charmingly shaped like a pumpkin with rustic slits and a pumpkin stem. Seeing the whole tray in its splendour, it almost looks like you have been out harvesting real ones from the pumpkin patch.
Serve them warm with a pat of melting butter for breakfast, pair them with cheese and cold cuts for a light lunch, or arrange them on a picnic platter alongside your favourite accompaniments. Their adorable shapes and sweet flavour also make a great snack for children’s parties. Simply double or triple the recipe depending on how many you are hosting.
Irresistibly soft and fluffy texture
Baked to light, airy perfection, these pumpkin buns show off a soft and pillowy crumb. The spelt and wheat flour create a tender bite while keeping the dough structure strong enough to hold its charming pumpkin shape. A shiny egg wash gives them a stunning golden-brown finish, revealing the fluffy interior with each tear.
Made with a sweet, creamy pumpkin purée
Fresh Hokkaido pumpkin is the star ingredient, lending both colour and natural sweetness to the dough. The pumpkin is boiled until tender, blended with butter for richness, and then worked into the dough with honey and skyr for a subtle tang and extra softness. The result is a naturally sweetened bun with a mild earthy undertone; in other words, it is pumpkin perfection.
A patch of pumpkin buns for the Halloween table
These charming pumpkin-shaped buns are the perfect way to bring seasonal magic to your Halloween celebrations. With their golden-orange hue and realistic stem decorations, they look like miniature pumpkins fresh from the patch. Displayed on a festive table or wrapped in a basket for gifting, they are lovely to look at and bring instant autumn vibes.
Also check out our spooky Halloween cupcakes, Halloween cookies shaped like fangs, and impressive witch finger cookies.
Add your own twist to the recipe
Baking pumpkin buns is as much about the experience as it is about embracing creativity. Try infusing the dough with cinnamon, nutmeg, or cardamom for a warm and spiced autumn flavour, or fold in pumpkin spice for extra seasonal depth. A herby variation may come in the shape of chopped rosemary or sage, while those with a sweet tooth can tuck in a cream cheese filling swirled with cinnamon and sugar.
The decoration is just as fun. Press a pretzel or cinnamon stick into each bun for a charming “stem,” drizzle with vanilla glaze for a festive finish, or top with oats and seeds for added crunch. There are so many ways to decorate these fluffy pumpkin buns.
