Pumpkin Spice Buns have always been my go-to treat when the weather starts to cool. I remember the first time I made Pumpkin Spice Buns; it was on a chilly autumn afternoon. The smell of pumpkin, cinnamon, and nutmeg filled my kitchen, wrapping me in warmth. From that moment on, Pumpkin Spice Buns became a fall tradition for my family, and I couldn’t wait to share this cozy recipe with others.
Why I Love Making Them
There’s something special about the simplicity of mixing pumpkin puree with the right spices to create Pumpkin Spice Buns. I love how easy it is to whip up the dough, let it rise, and roll it into soft, pillowy buns. The best part is the joy on everyone’s face when they take their first bite. It’s like biting into fall itself – sweet, spiced, and comforting.
A Special Twist for Every Batch
Over time, I’ve added little twists to my Pumpkin Spice Buns. Sometimes, I’ll throw in chopped pecans or drizzle a maple glaze on top. Other times, I keep it classic with just a dusting of cinnamon sugar. No matter what, each batch feels like a little gift from the oven, made to warm up the coldest of days. Plus, they make the perfect snack with a hot cup of coffee or tea.
I love sharing my Pumpkin Spice Buns recipe with friends and family. It’s a simple way to bring a bit of joy to their day, especially in the fall. Whether they enjoy them fresh out of the oven or save them for a quick breakfast, I know they’ll get the same warm feeling I do. Every time I make these buns, it reminds me how food brings us together, one sweet, spiced bun at a time.
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Chef’s Notes-Pumpkin Spice Buns
- Ensure your almond milk and vegan margarine mixture is warm (around 110°F/43°C) but not hot, as this is crucial for activating the yeast properly. Too hot, and the yeast will die; too cool, and it won’t activate fully.
- If your pumpkin puree is too watery, strain it to avoid adding excess moisture to the dough. This keeps the dough’s texture fluffy and prevents it from becoming too sticky.
- If using gluten-free flour, add 1/4 teaspoon of xanthan gum to help bind the dough. Gluten-free dough can sometimes be more fragile, so extra care while rolling is recommended.
- When rolling the dough into a log, keep the roll tight. Loose rolls can result in uneven baking, with some areas undercooked.
- Create a warm, draft-free environment by preheating your oven slightly, turning it off, and placing the covered dough inside to rise.
- Customize your filling by adding chopped dried fruit like raisins or cranberries, or swap pecans for walnuts for a different flavor profile.
- For extra indulgence, drizzle a simple vegan icing over the buns made from powdered sugar, almond milk, and vanilla extract.
Pumpkin Spice Buns
Indulge in the ultimate fall treat with these Pumpkin Spice Buns! Perfectly soft, irresistibly sweet, and infused with warm spices, these vegan delights are sure to delight your taste buds. Whether you’re gearing up for a cozy breakfast or craving a delectable snack, these easy-to-make cinnamon buns are your go-to recipe for the season. Crafted with wholesome ingredients, they offer a healthy twist on a classic favorite. Join the ranks of home bakers who have fallen in love with this mouthwatering recipe – it’s a must-try for anyone seeking comfort and flavor in every bite!
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Ingredients
- Dough
1/2 cup unsweetened almond milk
1 tablespoon vegan margarine
1 1/8 teaspoons instant yeast
1/2 tablespoon organic white sugar
1/8 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice blend
1/3 cup pumpkin puree
2 3/4 cups all-purpose flour unbleached
- Filling
1 1/4 tablespoons vegan margarine
1/4 cup pumpkin spread
1/3 cup organic white sugar
1 tablespoon ground cinnamon
1/2 teaspoon pumpkin spice blend
1/2 cup raw pecans roughly chopped (optional)
- Topping
1 tablespoon vegan margarine
1/2 tablespoon pumpkin spread optional
1 tablespoon organic white sugar
1/4 cup raw pecans chopped
- Alternative Ingredients:
Unsweetened almond milk: Substitute with soy milk or oat milk.
Vegan margarine: Use coconut oil or vegan butter as alternatives.
Instant yeast: Replace with active dry yeast or fresh yeast.
Organic white sugar: Cane sugar or maple syrup can be used instead.
Pumpkin puree: Swap with sweet potato puree or applesauce.
All-purpose flour: Use a gluten-free flour blend for a gluten-free option.
Pumpkin spread: Substitute with additional pumpkin puree mixed with extra spices.
Raw pecans: Replace with walnuts or almonds as desired.
Directions
- Prepare Liquid Mixture – In a large bowl, gently heat the almond milk and vegan margarine in the microwave for about 30 seconds until fully melted and warm, ensuring it doesn’t boil. Allow the mixture to cool to approximately 110°F (43°C).
- Activate Yeast – Sprinkle the instant yeast, organic sugar, and sea salt over the warm liquid mixture. Let it sit undisturbed for 10 minutes until frothy and activated.
- Combine Spices and Pumpkin – Stir in the ground cinnamon and pumpkin spice blend. After a few minutes, whisk in the pumpkin puree until fully incorporated.
- Form the Dough – Gradually add the all-purpose flour, half a cup at a time, mixing until the dough becomes too stiff to stir. Transfer the dough to a floured surface and knead gently for about a minute to form a cohesive ball.
- First Rise – Lightly oil the mixing bowl, place the dough ball back, and roll it around to coat with oil. Cover with plastic wrap and let it rise in a warm area for 45 minutes to 1 hour, or until doubled in size.
- Roll Out Dough – On a lightly floured surface, roll the dough into a thin rectangle, approximately 12×16 inches.
- Add Filling – Brush the rolled dough evenly with melted vegan margarine and pumpkin spread. Sprinkle the organic sugar, cinnamon, and pumpkin pie spice mixture over the top, then scatter the chopped pecans if using.
- Form Cinnamon Rolls – Starting from one long side, tightly roll the dough into a log, ensuring the seam is on the bottom. Use a serrated knife to slice the log into 1.5-inch thick rolls.
- Second Rise – Arrange the sliced rolls in a greased 8×8-inch baking pan. Brush the tops with a mixture of vegan margarine and pumpkin spread, then sprinkle with additional cane sugar and pecans. Cover with plastic wrap and let rise on top of a warm oven while preheating to 350°F (176°C).
- Bake – Once preheated, bake the rolls on the center rack for 30 minutes or until they achieve a golden brown color and a crusty top.
- Cooling and Serving – Allow the cinnamon buns to cool in the pan for at least 10 minutes before serving. For an extra touch, drizzle with a dairy-free glaze or top with a simple icing.
Equipment
- mixing bowls
- measuring cups and spoons
- baking sheet
- Pastry Brush
Nutrition Facts
- Calories: 680kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 0mg
- Sodium: 324mg
- Potassium: 400mg
- Carbohydrates: 105g
- Fiber: 4g
- Sugar: 30g
- Protein: 12g
- Vitamin A: 900IU
- Vitamin C: 2mg
- Calcium: 100mg
- Iron: 4mg
FAQ-Pumpkin Spice Buns
Can I make these buns gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free flour blend. Add 1/4 teaspoon of xanthan gum for better texture.
How do I store leftover buns?
Store the buns in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Reheat in the oven or microwave before serving.
What’s a good alternative for pumpkin puree?
You can use sweet potato puree or unsweetened applesauce in place of pumpkin puree for a different flavor twist.
How do I make the buns fluffier?
Allow the dough to rise fully during both rising phases, and make sure not to rush the process. A longer rise gives the buns a softer and airier texture.
Can I prepare these buns ahead of time?
Yes! Prepare the buns through the second rise, then refrigerate overnight. In the morning, let them come to room temperature before baking.
