These Chocolate Stuffed Pumpkin Buns contain no yeast, are fluffy, tender and spiced with pumpkin pie spices. Shaped as mini pumpkins, they are easy to make, naturally vegan and easily gluten-free.
I loved making my No-Yeast Pumpkin Buns last year and for 2022 I wanted to give them a little re-vamp and thought stuffing them with chocolate was the obvious answer. The recipe for the pumpkin buns is similar, although these buns have added vanilla protein powder which creates a really light, fluffy and moist texture that cannot be beaten. Plus, the chocolate filling just melts in your mouth.
Why will I love these pumpkin buns?
These cute little buns are amazing this time of year. They are:
Light, fluffy, tender and moist
Easy to make and really impressive
Contain no yeast
Do not require kneading or proofing
Sweet but not too sweet
Packed with cosy pumpkin pie spices
Filled with a melty, rich and indulgent chocolate filling
Naturally vegan, high in protein and easily gluten-free
Fun to make for Halloween (and all year long)
Delicious warm or cold
If you already love the sound of these Chocolate Stuffed Pumpkin Buns then skip ahead to the recipe card below. Or, let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe contains just a few ingredients and is similar to my original buns. For the dough:
Pumpkin puree: make sure this is 100% pumpkin and you can either buy tinned pumpkin in the shops or online or make your own. I like the ones from KoRo or Bakeroo.
Thick coconut yoghurt: this dough needs thick yoghurt like Cocos Organic vanilla or natural yoghurt or you can use other Greek-style dairy-free yoghurts.
Coconut or caster sugar: I prefer the flavour and richness of coconut sugar but you can use regular or golden caster sugar.
Self-raising flour: this is essential for the rise and fluffy texture of the buns. If you are gluten-free, you can use gluten-free self-raising flour that contains xanthan gum. You may need to add some more flour, based on how wet the dough feels and be careful as the dough will be more delicate.
Vegan vanilla protein powder: this is new to the dough recipe I just love the flavour and texture it adds. I always use the protein powders from Macromike as the quality is next to none and the flavours are amazing. To keep these simple and delicious, use the vanilla buttercream protein but I also love the salted caramel or cookie dough flavours.
Pumpkin pie spices: this adds the truly cosy feel and taste to the buns and you can use a homemade blend, shop-bought blend or I have a recipe below with cinnamon, ginger, mixed spice, cardamom and nutmeg.
As for the other ingredients:
Dairy-free chocolate spread: this needs to be thick and hold its shape when rolled into a ball. If needed, chill this in the fridge before and once the balls are shaped. I love the macadamia nut chocolate date spread from KoRo or their hazelnut date chocolate cream, too.
Melted vegan butter or spray oil: this helps the buns turn a golden brown colour in the oven and keeps them moist.
Maple syrup: for a lovely shiny sticky and sweet exterior, brush the buns once they are out of the oven.
Pretzel or cinnamon sticks: to be the pumpkin stalks.
How do I make these?
The buns are easy to make, just make sure to take your time shaping them:
Roll the chocolate spread into balls: and chill in the fridge if needed.
Stir together the wet ingredients: for the dough until smooth.
Add the dry ingredients: and bring to a ball of dough.
Divide the dough into 8 and shape into balls: then flatten in your hand.
Press a chocolate ball in the middle: and pinch the dough up and around to seal in the chocolate.
Re-shape into balls: so you have 8 chocolate filled balls.
Use a piece of cooking string to wrap around the buns: to create a pumpkin pattern.
Brush with butter or oil and place on a tray: bake for 14 minutes or until golden and fluffy.
Remove from the oven: cool for 10 minutes.
Brush with maple syrup and insert a pumpkin stalk: and enjoy.
Are these buns gluten-free and nut-free?
These Chocolate Stuffed Pumpkin Buns are naturally nut-free, just check all your ingredients (for example the Macmomike protein contains peanuts and/or almonds). To make the buns gluten-free, use your preferred 1:1 GF self-raising flour. Add more flour as needed to make a smooth, pliable dough.
How long will these last?
These buns are best eaten fresh but will keep for 2-3 days in a sealed container. Because of the fresh yoghurt, keep them in the fridge overnight and enjoy at room temperature. You can also freeze the buns for up to 1 month, wrapped well. Allow the buns to defrost at room temperature.
Some top tips for making these buns
Here are some top tips to make these buns perfect:
Take your time to knead the dough till smooth. Any lumps or bumps will show more once they are baked. Similarly, any tears in the dough will become obvious as they bake.
Do not overfill the buns otherwise they will leak.
Make sure seal the buns properly so that the chocolate stays inside the buns.
The yoghurt must be thick and creamy (not runny and watery) for the buns to be fluffy and hold their shape.
The chocolate spread must be thick and hold a ball shape. If needed, chill the jar or the balls in the fridge till firm.
I love these pumpkins, what else can I make?
I hope you are going to love these Chocolate Stuffed Pumpkin Buns and for more Halloween and no-yeast dough ideas, how about my:
Preheat the oven to 160Fan/180*C and line a tray with parchment paper.
Scoop the chocolate spread into 8 balls (about 6-7g each) and chill if needed (they need to be fairly firm).
For the dough: stir together the pumpkin puree, yoghurt and sugar till smooth.
Now stir in the flour, protein powder and spices to reach a shaggy dough. Tip onto a surface and bring to a smooth ball of dough with your hands, kneading lighting for 1 minute. Divide into 8 equal pieces and shape into balls.
Flatten each ball and place a ball of chocolate spread in the middle. Pinch the dough up and around the chocolate ball to seal it in and shape into a ball again.
Place one piece of string on a flat surface and place a dough ball in the middle. Pull the ends of the string up, cross them over and fold them back down at 90* to the other string. Repeat this process to fold up and over to create 8 segments. Tie the string at the end. Be sure to not pull the string too tightly. Repeat to make 8 pumpkin buns.
Brush or spray the buns with butter/oil and bake for 14 minutes or until golden, puffy and cooked through.
Allow to cool for 10 minutes then carefully cut the string and peel away. Brush the buns with maple syrup, insert a pretzel or cinnamon stick and enjoy warm or cold.
Keep these buns, once cool, in a sealed container for 2-3 days in the fridge although best enjoyed at room temperature. You can freeze the buns, wrapped well for up to 1 month and allow to defrost at room temperature.
*if using gluten-free flour, make sure to be careful handling the dough.
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I look forward to hearing what you think of these Chocolate Stuffed Pumpkin Buns so please leave a comment below and a star review above. If you do make these buns, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!