These Pumpkin Bread Buns are like a little slice of fall in every bite! Soft, fluffy, and packed with warm pumpkin spice, they’re perfect for cozy mornings or as a sweet side to your favorite fall dishes. You’ll want these on repeat all season long!
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Why This Recipe Works
- Versatile and Cozy: Great for breakfast, as a snack, or as a delightful side to any autumn meal!
- Soft and Fluffy: These buns have the perfect texture that’s light, tender, and oh-so-delicious.
- Bursting with Fall Flavors: Warm pumpkin spice and a hint of sweetness make them a seasonal favorite.
🥘 Ingredients
- Egg: Acts as a binder, helping to hold all the ingredients together for a cohesive loaf.
- Sugar: Adds essential sweetness, enhancing the overall flavor of the bread.
- Salt: Provides balance, accentuating the flavors while moderating sweetness.
- Dry Yeast: Essential for leavening, it helps the bread rise and become airy.
- Cinnamon and Vanilla Extract: Optional but recommended for a warm, aromatic flavor boost.
- All-Purpose Flour: The structural backbone, giving the bread body and form.
- Hazelnuts: Offer a delightful crunch and nutty richness in every bite.
- Honey or Sugar for Filling: Provides a sweet layer in the filling, complementing the nuts and chocolate.
- Chocolate: Adds rich, decadent flavor to the filling, making each slice a treat.
- Vegetable Oil: Ensures the bread stays moist and tender, contributing to its soft texture.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Pumpkin Cream Cheese Buns: Replace the filling with sweetened cream cheese for a creamy alternative.
- Spiced Pumpkin Buns: Add nutmeg, allspice, or ginger for a deeper spiced flavor.
- Pumpkin Cinnamon Rolls: Roll out the dough, spread the filling, roll up, and slice for a cinnamon roll twist.
🔪 How To Make Homemade Pumpkin Bread
- Step 1: Place sliced pumpkin in a foil-covered baking dish. Cover the top with another foil sheet. Bake at 230°C for 30-40 minutes until soft enough to mash with a fork. (You can use canned pumpkin puree instead.) Blend or mash the baked pumpkin into a smooth puree. In a large bowl, mix warm milk, pumpkin puree, softened butter, and egg white (save the yolk for later).
- Step 2: Stir the mixture well, then add sugar, salt, and dry yeast. Sift in the flour and knead until the dough is soft and elastic. Cover with a damp towel and let it rest for 10-15 minutes. Then, let it rise in a warm place for about an hour or until it doubles in size.
- Step 3: Toast hazelnuts (or any nuts) in a pan, let them cool, and blend them with honey (or maple syrup) and chocolate into a smooth paste.
- Step 4: Once the dough has risen, knead it again and divide it into 10-15 equal parts. Flatten each piece, add a spoonful of the filling, and seal to form round buns.
- Step 5: Place the buns on a parchment-lined baking sheet and cover with plastic wrap for 10 minutes. Tie each bun gently with kitchen thread into 8 sections (like a pumpkin). Mix the yolk with water, brush the buns, and sprinkle with sugar.
- Step 6: Bake at 180°C for 20-25 minutes until golden brown. Remove the threads after baking. Serve and enjoy!
👩🍳 Expert Tips
- Roast Nuts Well: Toast nuts until golden for a richer, nuttier flavor in the filling.
- Warm Milk Secret: Use milk at around 110°F for better yeast activation and fluffier buns.
- Extra Shine: Add a touch of honey to the yolk wash for a glossy, golden crust.
- Flavor Boost: Sprinkle a pinch of cinnamon or nutmeg in the dough for a warm, spiced aroma.
💭 FAQs
How Do I Prevent The Buns From Cracking?
Ensure the dough is kneaded well and rested adequately before shaping.
Can I Skip The Kitchen Thread For Shaping?
Yes, but the thread creates the classic pumpkin-like sections. You can also use gentle scoring with a knife as an alternative.
How Do I Reheat Frozen Buns?
Thaw at room temperature, then warm in the oven at 350°F for 5-7 minutes or microwave for 20-30 seconds.
What’s The Best Way To Ensure The Dough Rises Well?
Place it in a warm, draft-free area, such as near a window or inside an oven with the light on.
How Can I Make Them Extra Fluffy?
Use warm milk and let the dough rise longer for a softer texture.
How To Store Pumpkin Bread
Store in an airtight container for up to 3 days. Wrap each bun individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.
🧂Serving Suggestions
These are some great ways to serve these pumpkin bread buns.
- Hot Beverages: Pair with Maple Cinnamon Latte, Pumpkin Spice Latte, Spiced Chai, or hot cocoa to complement the warm pumpkin flavors.
- Fruit Compote: Serve with apple or cranberry compote for a sweet and tangy topping.
- Whipped Butter: Spread softened, lightly sweetened butter for added indulgence.
- Greek Yogurt Chia Pudding: Enjoy with plain yogurt or a Greek yogurt chia pudding snack.
- Nut Butter: Spread almond or peanut butter for a nutty and creamy addition.
🍽 Related Recipes
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Pumpkin Bread
These soft, pumpkin-filled buns are a cozy treat with a sweet nutty filling and a touch of chocolate—perfect for fall baking! Trust me, your kitchen will smell amazing.
Ingredients
- 1 Egg
- ½ Cup Sugar
- ½ tsp. Salt
- 2 tsp. Dry Yeast
- Cinnamon Optional
- Vanilla Extract Optional
- 1 ½ Cup All-Purpose Flour
- 1 ½ Cups Hazelnuts For Filling
- Honey Or Sugar For Filling
- ½ Cup Chocolate For Filling
- Vegetable Oil
Instructions
- Place sliced pumpkin in a foil-covered baking dish. Cover the top with another foil sheet. Bake at 230°C for 30-40 minutes until soft enough to mash with a fork. (You can use canned pumpkin puree instead.) Blend or mash the baked pumpkin into a smooth puree. In a large bowl, mix warm milk, pumpkin puree, softened butter, and egg white (save the yolk for later).
- Stir the mixture well, then add sugar, salt, and dry yeast. Sift in the flour and knead until the dough is soft and elastic. Cover with a damp towel and let it rest for 10-15 minutes. Then, let it rise in a warm place for about an hour or until it doubles in size.
- Toast hazelnuts (or any nuts) in a pan, let them cool, and blend them with honey (or maple syrup) and chocolate into a smooth paste.
- Once the dough has risen, knead it again and divide it into 10-15 equal parts. Flatten each piece, add a spoonful of the filling, and seal to form round buns.
- Place the buns on a parchment-lined baking sheet and cover with plastic wrap for 10 minutes. Tie each bun gently with kitchen thread into 8 sections (like a pumpkin). Mix the yolk with water, brush the buns, and sprinkle with sugar.
- Bake at 180°C for 20-25 minutes until golden brown. Remove the threads after baking. Serve and enjoy!
Notes
Roast Nuts Well: Toast nuts until golden for a richer, nuttier flavor in the filling.
Warm Milk Secret: Use milk at around 110°F for better yeast activation and fluffier buns.
Extra Shine: Add a touch of honey to the yolk wash for a glossy, golden crust.
Flavor Boost: Sprinkle a pinch of cinnamon or nutmeg in the dough for a warm, spiced aroma.
Nutrition
Calories: 229kcalCarbohydrates: 28gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.002gCholesterol: 16mgSodium: 103mgPotassium: 158mgFiber: 3gSugar: 11gVitamin A: 27IUVitamin C: 1mgCalcium: 26mgIron: 2mg
Tried this recipe?Let us know how it was!
These pumpkin-shaped buns are a cozy twist on classic pumpkin bread—soft, spiced, and filled with gooey chocolate and crunchy hazelnuts. They’re as fun to make as they are to eat!