Baked Pumpkin Buns with Cinnamon Pumpkin Filling
Homemade soy free bread dough mix with added mashed pumpkin . Then stuffed with cinnamon pumpkin filling, resulting in aromatic, soft, fluffy and delicious buns.
- Prep time
- 45 min
- Cook time
- 40 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
- Some vegan butter for greasing the doughnut pans
- 300 g rice flour
- 100 g potato starch
- 50 g corn starch
- 40 g tapioca starch
- 2 tsp dry active yeast
- 2 tsp baking powder
- 3/4 tsp xantham gum
- 1/2 tsp salt
- 300 g pumpkin flesh (cut into 2 inch pieces)
- 1/4 cup extra virgin olive oil
- 3 tbsp agave syrup
- 500 ml rice milk
- 600 g pumpkin flesh (cut into 2 inch pieces)
- 50 g corn starch
- 1 tsp cinnamon powder
- 100 ml rice milk
- 4 tbsp agave syrup
- 5 tbsp pepitas seeds (also call pumpkin kernels/seeds)
Instructions
- 1
Heat up a large wok half filled with water, place a large plate over a steaming rack in the wok and add all the pumpkin pieces. Cover with lid and steam on medium heat for 10 minutes or until all the pumpkin pieces are soft.
- 2
Remove plate and place all the pumpkins in a large bowl, mash well with a potato masher.
- 3
In another large bowl, sift in all the dry ingredients and mix well with a whisk. Make a well in the middle.
- 4
Then add 300g (10.6oz) of the mashed pumpkin prepared in step 1 & 2 into the well.
- 5
Warm the rice milk in a small pot for around 2 minutes, then turn off the heat. Add in the extra virgin olive oil and agave syrup and mix well. Pour the rice milk mixture into the well.
- 6
Whisk until all the ingredients are well combined. The dough will resemble thick creamy ice cream.
- 7
Cover the dough with cling wrap and let the dough rest on the benchtop for 1 hour.
- 8
Mix the corn starch with the rice milk.
- 9
Heat up a non-stick frying pan, combine and mix well the rest of the mashed pumpkins prepared in steps 1 & 2 with the corn starch mixture and all other ingredients for the filling on low to medium heat until mixture is smooth and has thickened.
- 10
Remove the frying pan from heat and set aside.
- 11
Serve the remaining extra pumpkin filling with the buns.
- 12
Grease all the muffin pans well with some vegan better.
- 13
Scoop and place small amount of wet dough into the bottom of each cup of the muffin pan until ⅓ full.
- 14
Then place 1 tablespoon of cinnamon pumpkin filling into the centre of each muffin pan, gently flatten slightly.
- 15
Fill each muffin pan with the rest of wet dough until nearly the edge. Use a small spoon to even out the top of the dough.
- 16
Place some pepitas seeds (pumpkin kernels/seeds) onto the top of each dough.
- 17
Let the dough rise for another 30 minutes.
- 18
Pre-heat fan-forced oven to 190C or 375F. Bake the buns for 15 minutes or until golden brown.
- 19
Then let the buns rest for 5 minute before removing from pans. Place the cooked buns on a cooling rack.
- 20
Reheat by covering the buns with aluminium paper and bake in the oven for 5 minutes or in microwave for 40 seconds or until buns are soft.