These Pumpkin Buns filled with pumpkin jam are fluffy, soft, and super delicious, you just have to try them! The dough is easy to make and the Homemade pumpkin jam adds an extra fall flavor. They are like clouds filled with comfort, great for breakfast, lunch box, or with a cup of coffee or tea. The dough can be made in advance and baked the next day, or even frozen for later use. Get your hands on these babies, they are amazing!
Working with dough is one of my favorite processes in cooking. It’s so satisfying and relaxing. Making these Pumpkin buns is fun and easy. All you need is a little bit of patience, as with any dough recipe, but the final result is well worth the wait.
For the dough, I use homemade pumpkin puree, but you can use storebought too. If you feel that adding pumpkin to the dough and the filling is too much pumpkin flavor, I assure you not. You won’t taste the pumpkin in the dough(or if you do, it will be very minimal). it’s mainly for color, and the filling adds the perfect amount of pumpkin flavor.
More pumpkin recipe ideas
THE BEST FALL PUMPKIN CREAM CHEESE BREAD RECIPE – This Pumpkin Cream Cheese Bread is the perfect fall recipe to make. Moist, soft, and packed with flavors that will warm up your heart.
EASY AND NOURISHING PUMPKIN SOUP WITH COCONUT MILK – There is nothing better than a bowl of cozy Pumpkin soup on a chilly day. This recipe is full of warming herbs and spices that are perfectly paired with the sweetness of a roasted pumpkin puree and coconut milk.
EASY PUMPKIN TURNOVERS MADE WITH PHYLLO DOUGH – Easy-peasy Pumpkin Turnovers! Perfect fall recipe, breakfast, or snack.
How to make these Pumpkin Buns?
Note: For exact measurements and directions see the recipe card below!
- You can make the Pumpkin jam the day before or even earlier and keep it in the fridge till ready to use. Of cource, you can also make it at the same time when you make the pumpkin buns. It’s really up to you how much time you have and what is easier for you.
- Have all your ingredients at room temperature for better mixing.
- First, worm the milk. Don’t make it too hot, you should be able to dip your finger into the milk and hold it . Then add the milk, yeast, and about a tablespoon of the sugar to the bowl of a stand mixer. Let the yeast activate for about 10 minutes.
- Once the yeast mixture has foamed up (which means the yeast is fresh and activated), add the rest of the ingredients, sugar, melted cooled butter, egg, egg yolk, and pumpkin puree. Mix on medium speed till all the ingredients are well combined. Switch to low speed and add the salt, then gradually add the flour. Mix for about 5-8 minutes, till the dough is smooth and starts to come off the sides of the bowl. It won’t be completely removed from the bottom and a bit sticky, but that’s ok.
- Oil another clean bowl and transfer the dough in it, while shaping it into a ball. Oil your hands if the dough is sticking too much. Cover with a towel and let it rest till double the size. The warmer the room the faster it will rise.
If the environment is not warm enough you can help the dough rise faster by placing a bowl with hot water underneath the bowl with the dough. The steam from the water will help the dough rise faster.
- When the dough has risen, transfer to a surface sprinkled with flour. Divide the dough into equal size pieces, about 105g each. Roll each piece of dough into a ball. Then take one ball and flatten it with your hands or using a rolling pin spread the dough to about 5″(13cm) in diameter. Add about a tablespoon of the pumpkin jam into the center and seal the ends. Place the ball with the sealed bottom down on a parchment-lined baking tray. Repeat with each ball. Make sure to leave space between each ball, about 2″(5cm). Cover with a towel and let them rise for about an hour.
- Before moving the buns to the preheated oven, whisk one egg with a little bit of water or milk and brush each bun. Sprinkle some sugar on top and bake at 350F(180C) for about 15 minutes or till golden brown on top. Remove from the oven and transfer to a cooling rack. Let them cool a little before eating the filling will be extra hot, be careful not to burn yourself.
*This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
How to store Pumpkin buns?
You can store these Pumpkin buns in an airtight container or a bag. They will last fresh for days but are best the first day or two. You can also warm them up in the oven for a few minutes if you like them that way.
Freeze them! Yes, you can. Wrap them in a bag or plastic wrap and freeze them. When ready to use, defrost them at room temperature and bake at 350F(180C) till golden brown.
Pumpkin buns filled with homemade pumpkin jam
- 250 ml Milk, warm 1 cup
- 7 g Instant Yeast
- 100 g Sugar 1/2 cup
- 60 g Butter, melted
- 1 Egg + 1 egg yolk
- 250 g Pumpkin puree 1 cup
- 1/2 t Salt
- 780 g AP Flour 6 cups
- 1 cup Pumpkin jam
- 1 Egg
- 1 tbsp Water or milk
- Make the Pumpkin jam first, so it has time to cool off. You can even make it the day before and store it in the fridge till ready to use.
- Note! Make sure all the ingredients are room temperature, so they blend better.
Make the dough
- In a bowl of a stand mixer combine warm milk(not hot!), instant yeast, and a tablespoon of the total amount of sugar. Let them sit for about 10-15 minutes giving time for the yeast to activate.
- Meanwhile melt the butter.
- When the yeast has foamed up add the cooled melted butter, the rest of the sugar, eggs, and pumpkin puree. Mix everything on medium speed with the dough hook attachment.
- After everything is combined, turn the speed on low and add the salt, then gradually add the flour. Mix for about 5-8 minutes, till the dough is smooth and starts to come off the sides of the bowl. It won't be completely removed from the bottom and a bit sticky, but that's ok.
- Oil another bowl and transfer the dough in it. Shape it into a ball and let it rest covered with a towel for an hour or longer, depending on the room temperature.
- When the dough has doubled its size, transfer it to a flat surface. Divide the dough into about the same size pieces. I use a kitchen scale to measure them. Each piece comes to about 105g. Roll them into balls.
- Take one ball at a time and flatten it using your hands or use a rolling pin. It should be about 5"(13cm) in diameter. Then take a tablespoon of the pumpkin jam and place it in the center of the dough. Seal the ends by pinching them to the center. Then using the palm of your hand roll the ball with the seam side down, to create a smooth bun-like shape. Place the bun with the seam side down on parchment paper. Repeat the same with the rest of the dough.
- Make sure you leave about 2"(5cm) space between each bun. Cover the buns with a towel and let them rest for another hour.
- About 30 minutes before baking turn on the oven to 350F(180C). When ready to bake, make the egg wash by whisking the egg with a tablespoon of water or milk. Brush each bun with the egg wash using a pastry brush. Sprinkle more sugar on top.
- Bake on the middle rack for about 15 minutes, depending on your oven. They should look golden brown on top.
- Remove from the oven and transfer to a cooling rack. Let them cool down a bit before enjoying.
- If you forgot to take the eggs out of the fridge earlier, you can bring them to room temperature by placing them in warm water for about 10 minutes.
- To help the dough rise faster, if the environment is not warm enough, you can place a bowl with hot water underneath the bowl with the dough. The steam from the water will help the dough rise faster.