Pumpkin Buns

When fall rolls around I start looking for every pumpkin-based food I can find. These rolls are perfect; full of warm spices and just a hint of sweetness to complement the pumpkin flavor. On top of that, they are absolutely adorable! Perfect for your Thanksgiving or any fall meal you want to add some flair to. Enjoy!

Pumpkin Buns

Yield: 14

Prep Time: 45 minutes

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 3 hours 5 minutes

These pumpkin buns are as cute as they are tasty! Soft, moist and lightly sweet they are the perfect side for any fall dish.

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Ingredients

• 2 1/4 teaspoons yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon pumpkin spice
• 1 cup warm milk (about 115°F)
• 3 tablespoons butter (melted)
• 1/2 cup pumpkin puree (fresh or canned)
• 4 cups of all-purpose flour
• 2 eggs
• 14 pecan pieces (for "stems")

Instructions

1. In a large bowl, mix yeast, sugar, salt, and pumpkin spice.
2. Add milk, butter, pumpkin puree, and one egg. Mix thoroughly. Let sit 3-4 minutes until bubbly.
3. Slowly add the flour 1/2 cup at a time until the dough starts to come together.
4. Knead the dough (either by hand or using a mixer) until it is soft and smooth. It should feel slightly tacky to the touch but should not stick to your hands or sides of the mixer. If the dough is too sticky, add more flour 1-2 tablespoons at a time until the dough is at the proper texture.
5. Grease the mixing bowl, cover, and let rise for 45 to 60 minutes until doubled in size.
6. Once the dough has risen, remove it from the bowl, roll into a log and divide into 14 equal pieces of dough.
7. Shape by holding the piece of dough in your hand and pinching the back of the dough until a ball is formed. Next, using clean kitchen shears, make 6 even cuts into the roll, making sure not to cut through the center of the roll.
8. Let rise for another 45 to 60 minutes.
9. Preheat oven to 350°F. While preheating, mix the second egg with 1 tablespoon water. Brush the egg wash over the buns.
10. Bake 15 to 20 minutes until golden brown. Stick the pecan pieces into the center of each bun as a "stem." Serve.

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 558Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 193mgCarbohydrates: 108gFiber: 4gSugar: 5gProtein: 16g

Nutrition information is an estimate only.

If you’re looking for another side, these garlic knots are a great choice. If you want bread with some sweet, fall flavor, then check out this butterscotch pecan pull-apart bread.

Storage

Once baked, your pumpkin buns will last 3-5 days in an airtight container at room temperature. I recommend storing them at room temperature unless you live somewhere very humid. Pumpkin buns can also be frozen; if baked, store in an airtight container for 1-2 months.

To freeze the dough, allow to rise, shape into pumpkins then place on a baking sheet and freeze. Once frozen, place in an airtight container and freeze for 2-3 months. To bake, remove from the freezer and allow to defrost overnight in the fridge or several hours at room temperature. Then allow to rise until you can gently poke your finger into the top of the bun and the indent remains. Bake according to the recipe.

You can also prepare your pumpkin buns ahead of time. To do so, make the dough, place in a greased bowl, cover, and leave in the fridge overnight. In the morning, punch down your dough and shape into pumpkins. Let rise at room temperature. It may take a little longer than the recipe calls for due the dough being cold.

Why Use an Egg Wash?

An egg wash is a mixture of egg and a liquid, typically water or milk. It is brushed over your baked goods, such as bread or pastries, right before baking. It gives baked goods a shiny, golden exterior and can help seal the edges of pastries.

The more liquid that is added to the egg wash, the lighter coloring your baked goods will have. If you don’t add any liquid, you’ll have a very dark shine but it can be quite thick and difficult to spread over your baked goods. A silicone pastry brush works best for spreading egg wash.

If you like this peach pie for one recipe, let me know! Or if you’ve made the recipe let me know how it went. I’d love to hear from you in the comments. Happy baking!