Pumpkin Buns to Warm the Soul

Yiannoulla Burness
Jul 16
5 min read

Recently, a friend of mine gifted me a homegrown pumpkin. As soon as I cut it open and saw that rich, golden flesh, I knew I had to bake something with it.

So I set out to make pumpkin buns—soft, airy, and full of that pumpkin goodness. I kept the first batch simple to really let the flavour shine through. Golden, fluffy, and subtly sweet, they were perfect alongside a bowl of soup.

Then I decided to make a second batch with a savoury twist. I added onion flakes, olives, sun-dried tomatoes, and crumbled feta—and wow, what a difference! The flavours came together beautifully, taking the taste to a whole new level.

Whether you like them plain or packed with savoury bites, these pumpkin buns are a delicious way to use up that extra pumpkin and bring a little warmth to your soul.

EQUIPMENT: A standard mixer with dough hook, (if you prefer knead the dough by hand, see below for instructions. 1 large mixing bowl, baking tray

INGREDIENTS FOR PUMPKIN BUNS

250g or 2 1/4 cups plain all purpose flour

46g or 1/2 cup wholemeal flour

10g or 2 teaspoon active dry yeast

1 teaspoon pink Himalayan salt

3oml or 3 tablespoon olive oil

135g or 2/3 cup pumpkin puree

150ml or 3/4 cup lukewarm water (approximately)

IF YOU DO NOT HAVE A STANDARD MIXER THE DOUGH CAN BE MADE BY HAND: SEE METHOD TWO

METHOD ONE FOR STANDARD MIXER

*Place the dry ingredients into the bowl of a standard mixer.

*Mix on low speed until well combined.

*Add the olive oil and pumpkin purée, and continue mixing on low speed.

*Gradually add the water, slowly mixing until the dough comes together.(you may not need all the water as you also have added liquid with the puree and oil)

*Increase to medium speed and knead for 5–7 minutes, until the dough is smooth and elastic and the gluten has developed.

FIRST RISING

*Turn the dough out onto a lightly floured surface.

*Shape it into a tight ball.

*Place the dough into a lightly oiled bowl and cover with plastic wrap.

*Set the bowl in a warm place and allow the dough to rise until doubled in size. This may take up to 1 hour depending on the room temperature.

SECOND RISING AND BAKING THE BUNS

*Once the dough has doubled in size, turn it out onto a lightly floured surface.

*Divide the dough into 7 equal portions. Shape each piece into a ball and place them on a baking tray lined with baking paper. Cover loosely with a clean tea-towl and let them rise for 30 minutes, or until nearly doubled in size.

*Using a pastry brush, gently brush the tops with plant milk.

*Sprinkle with sesame seeds or other seeds, if desired.

*Place the buns in the preheated oven and bake for 20–30 minutes, or until golden brown.

*Remove from the oven and transfer to a wire rack to cool completely.

PREHEAT OVEN TO 180°C (375°F) ABOUT 20 MINUTES BEFORE YOU ARE READY TO BAKE THE BUNS

METHOD TWO

*Place all the dry ingredients into a large mixing bowl. Use a whisk or your hands to mix them together evenly.

*Add the olive oil and pumpkin purée to the bowl. Begin mixing with a wooden spoon or your hands until incorporated.

*Slowly pour in the water a little at a time, mixing as you go. Once the dough starts to come together, switch to using your hands.

*Turn the shaggy dough out onto a lightly floured surface. Begin kneading by pressing the dough away from you with the heel of your hand, then folding it back and repeating.

*Continue kneading for 8–10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. You can sprinkle a little more flour if needed, but avoid adding too much.

*Shape the dough into a tight ball. Place it in a lightly oiled bowl, turning it once to coat the surface.

*Cover the bowl with plastic wrap. Leave it in a warm place to rise until doubled in size—this may take up to 1 hour depending on room temperature.

SECOND RISING AND BAKING THE BUNS

*Once the dough has doubled in size, turn it out onto a lightly floured surface.

*Using a pastry brush, gently brush the tops with plant milk.

*Sprinkle with sesame seeds or other seeds, if desired.

*Place the buns in the preheated oven and bake for 20–30 minutes, or until golden brown.

*Remove from the oven and transfer to a wire rack to cool completely.

VARIATION

INGREDIENTS FOR PUMPKIN SAVOURY BUNS

250g or 2 1/4 cups plain all purpose flour

46g or 1/2 cup wholemeal flour

10g or 2 teaspoon active dry yeast

1 teaspoon pink Himalayan salt

30ml or 3 tablespoon olive oil

135g or 2/3 cup pumpkin puree

50g or 1/4 cup sun-dried tomatoes, roughly chopped

88g or 1/2 cup feta, crumbled

75g or 1/3 cup green olives, sliced

1 tablespoon plus 1 teaspoon onion flakes

125ml or 1/2 cup lukewarm water (approximately)

The dough for the savoury buns is kneaded by hand, due to the add ins of sundried-tomatoes, feta, olives and onion flakes.

METHOD

*Place the dry ingredients into a large mixing bowl. Use a whisk or your hands to combine them evenly.

*Tip the mixture onto a clean work surface and make a well in the center. Add the pumpkin purée, olive oil, sun-dried tomatoes, crumbled feta, sliced olives, and onion flakes.

*Using your hands, begin scooping the ingredients together and knead gently to start forming a dough.

*Gradually add lukewarm water as you continue kneading. You may not need all the water—add just enough for the dough to come together.

*Knead the dough for 8–10 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky. Add a little extra flour only if needed.

*Shape the dough into a tight ball and place it in a lightly oiled bowl, turning it once to coat the surface.

*Cover the bowl with plastic wrap. Set it in a warm place to rise until doubled in size this may take up to 1 hour, depending on the room temperature.