No-Yeast Pumpkin Buns (Vegan GF-Option)
These No-Yeast Pumpkin Buns are adorable this pumpkin season and come together in 30 minutes. A magic dough combines with an easy trick to create homemade pumpkin shaped buns that are fluffy, pumpkin pie spiced and naturally vegan with a gluten-free option.
These buns have been on my mind for a while now and after a few tests they are finally here – and I am so excited about it. I have made these so many times because they are so easy but oh-so-impressive and they taste amazing. Unlike yeasted dough, there is no waiting around for yeast to rise and proof, these buns get straight to it.
What makes these No-Yeast Pumpkin Buns so amazing?
They are:
- Light and fluffy
- Doughy and pillowy soft
- Made with 6 ingredients
- Ready in less than 30 minutes
- Taste like pumpkin spice latte
- Feel like a cinnamon roll
- Naturally vegan and easily gluten-free
- Fun to make this pumpkin season
These No-Yeast Pumpkin Buns are so simple to make and you can read the full method and ingredient list in the recipe card below.
What goes into these pumpkin-shaped buns?
- Pumpkin puree: this adds a lot of moisture to the buns as well as the pumpkin flavour and colour. I like to use 100% tinned pumpkin or you can roast your own pumpkin or squash and blend it to a puree.
- Thick vegan yoghurt: it is really important that the yoghurt is thick as it helps the dough to be thick and then become magically fluffy in the oven. I like coconut yoghurt but other Greek-style dairy-free yoghurts are good, too.
- Self-raising flour: this is so key as it makes the buns rise. While the blend of moisture and flour make the dough perfect, the raising agents make these buns so fluffy. If you are using a gluten-free flour blend make sure it has xanthan gum in and you may need to use more flour, too, see the note in my Strawberry No-Yeast Swirl Buns.
- Coconut or caster sugar: just a little bit of sugar makes these No-Yeast Pumpkin Buns sweet enough to call them sweet buns without the sugar rush. I like coconut sugar for the flavour but caster, golden caster or light brown sugar will also work.
- Pumpkin pie spice: this adds the pumpkin pie spice flavour and as always, I make my own using cinnamon, mixed spice, ginger, nutmeg and cardamom.
- Vegan butter: just before baking these pumpkins, brush them with butter for a golden outside.
That is all you need for these delicious No-Yeast Pumpkin Buns. For the method, combine the pumpkin puree and yoghurt together and then bring to a dough with the flour, sugar and pumpkin pie spices. The dough will be thick to start but after kneading for 1 minute it will become pliable and soft.
How to make these buns into pumpkin shapes?
Once the dough is ready, divide it into 8 equal pieces (it is best to weigh them to make sure they are the same size).
- Roll the dough into balls. Make sure the balls are really smooth without and creases or cracks as the dough will lose its shape and split along these lines as they bake. Tuck any extras underneath as you roll into balls.
- Prepare a long piece of string. The string needs to be food-grade (like you’d use to tie pastry together over a wellington) and make it long, about 60-70-cm.
- Place the bun in the centre of the string. Now lift up the string to cross over the top of the bun and pass one string over the other.
- Turn the string at 90 degrees. Lead the string back down the sides of the pumpkin bun and flip it up side down.
- Pass the string over themselves again. Twist the two pieces of string over one another and flip the bun back over, cutting the string through one of the quarters of dough.
- Twist the two pieces of string over one another again. Pass the lengths back down the final quarters of dough so that you’ve created 8 equal segments.
- Tie or press the ends of the string at the base of the pumpkin. Snip off any ends.
- Place the pumpkins on the baking tray. Make sure the tie is at the bottom and brush with the butter.
- Once baked, allow the buns to cool slightly. Now cut and gently pull away the string.
- Add in a stick of cinnamon. This is our pumpkin stalk and creates so much pumpkin-effect. You could use anything thick and straight like a pretzel stick for example.
The steps are simple, but it may take a few tries to get them perfect, so watch the video a few times and read the instructions several times before starting. They really are simple when you get the hang of it.
What is the dusting on these No-Yeast Pumpkin Buns?
To make these pumpkins really delicious, once they are slightly cool, brush and dust them with:
- Maple syrup: or you can use vegan honey, agave, date or any other sticky syrup.
- Coconut or brown sugar: this makes the spiced sugar coating.
- Pumpkin pe spice: or use cinnamon for a cinnamon sugar coating.
It really takes these buns to the next level as without the coating, they are not super sweet.
Are these No-Yeast Pumpkin Buns nut-free?
Yes they are! No need for any nuts here.
Can these buns be gluten-free?
Yes this magic dough works well with gluten-free flour, too, although they are better with regular flour, if you can. Make sure to reach a pliable, soft but not too wet dough with your flour.
How long will these buns last?
Like most freshly baked dough (yeasted or otherwise) they are always best eaten fresh, i.e., on the same day they are made. These buns still taste great the day after but they start to lose their pillowy softness. You can freeze them, although they are better without being frozen.
I hope you will love these No-Yeast Pumpkin Buns and if you are looking for more no-yeast and dough recipes, how about my:
- Strawberry No-Yeast Swirl Buns
- Vegan Lemon Blueberry Sweet Rolls (yeasted)
- Vegan Chocolate Hazelnut Panettone (yeasted)
- Vegan Chocolate Star Bread (no-yeast)
- Vegan Chocolate Hot Cross Bun Scones (no-yeast)
No-Yeast Pumpkin Buns (Vegan Gluten-Free)
These No-Yeast Pumpkin Buns are adorable this pumpkin season and come together in 30 minutes. A magic dough combines with an easy trick to create homemade pumpkin shaped buns that are fluffy, pumpkin pie spiced and naturally vegan with a gluten-free option.
Ingredients
- For the buns:
- 100g pumpkin puree
- 150g thick vegan yogurt, I like coconut
- 250g self-raising flour of GF self-raising flour*
- 40g coconut or caster sugar
- 2 tsp pumpkin pie spice
- 20g vegan butter, melted For the glaze:
- 2 tbsp agave or maple syrup
- 2 tbsp coconut or brown sugar
- 1 tsp pumpkin pie spice
- 8 cinnamon sticks
- Red currants, optional
- Icing sugar, optional
Directions
- Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper.
- Stir together the pumpkin puree, yoghurt and sugar until smooth. Now stir in the flour and pumpkin pie spice to reach a shaggy dough.
- Tip onto a floured surface and knead for 1 minute until smooth. Divide into 8 equal pieces.
- Cut 8 pieces of food-grade string to about 60 or 70-cm.
- Roll each piece of dough into a ball, tucking the edges under. Lie the string on a flat surface and place the ball of dough in the centre. Lift the ends up and twist the string around each other and back down at right angles (so the dough appears to be in 4 parts). Twist the threads around each other again underneath the dough ball and bring back up the edges to cut one quarter in half. Now thread the string back down the final quarter of dough to make 8 equal pieces. Tie the ends in a knot at the base of the pumpkin dough. Cut off the ends. The string should be taught but not too tight as the dough expands as it bakes.
- Place the pumpkin dough onto the lined tray and repeat to make all 8 pumpkins. Brush with butter and bake for 18-20 minutes.
- Once cooked, place on a wire rack. For the glaze, stir together the sugar and pumpkin pie spices.
- To enjoy warm, brush the pumpkin buns while still warm with the syrup and sprinkle with the pumpkin pie spice sugar. Or, allow to cool and then brush with syrup and the sugar. Insert a cinnamon stick in the centre of each bun. I like to dust them with some icing sugar and a few red currants, before serving.
- Once cool, store the buns at room temperature for 1 day and best eaten on the same day. You can freeze the buns once cool in a sealed container for up to 1 month and allow to de-frost at room temperature.
*if using GF self-raising flour, follow the note in my Strawberry No-Yeast Swirl Buns.
I look forward to hearing what you think of these No-Yeast Pumpkin Buns so please let me know in the comments below. If you do make these little pumpkins, I’d love to see them so please tag me in your buns, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pumpkin bun love x
[…] just love a good no-yeast recipe and I am here with a festive offering today. After my pumpkin buns, pumpkin spice babka and last year’s chocolate star creations, this sticks to a key Christmas […]
Hey Amy. Looks amazing as always and never tried eating pumpkin 🎃 buns or even make them myself. I will attempt next Halloween for sure next year. Saved to my WordPress saved collection and splendid photography as always
Enjoy the pumpkin buns they’re so fluffy!