Speedy Pumpkin Spice Buns From Scratch
Speedy and quicker pumpkin spice buns, pastry-free, yeast-free & no ready-made dough in sight! All made from scratch & taste better too. Let me show you how...
Equipment
- Digital scales or measuring cups
- Measuring Spoons
- Medium – Large mixing bowl
- Fine Grater/Zester/Micro Planer (optional)
- Small measuring jug (or liquid measuring cup)
- Baking/parchment paper
- Spare flour
- Rolling Pin
- Measuring tape or ruler
- Knife and chopping board
- 2 Baking trays (baking sheets)
- Cooling rack
- Small bowl/dish (plus spoon for glaze)
- Small sieve
- Pastry Cutter (Pastry blender, optional)
Ingredients
For The Dough:
- 350 grams Self-raising Flour (12⅓ oz, 2¾ cups OR Plain/All Purpose Flour AND 4 tsp Baking Powder)*
- 50 grams Unsalted Butter (1¾ oz, or less than ½ stick, cubed small*)
- ½ tsp Salt
- ¼ tsp Anise (optional, or ground Star Anise pods*)
- ¼ grated Nutmeg (or ½ tsp ground nutmeg*)
- ½ tsp Ginger
- 1 Medium-Large Egg (US large-extra large egg, room temperature)
- 3 tbsp Granulated Sugar (37½ g, 1⅓ oz)
- 150 ml Milk (5 fl oz, ⅔ cup*)
For The Filling:
- 185 grams Pumpkin Puree (6½ oz, ¾ cup*)
- 30 grams Dark Brown Sugar (1 oz, 2 tbsp+ 1 tsp*)
- 32 grams Unsalted Butter (1 oz, cubed small*)
- ½ tsp Mixed Spice (US equivalent ground Pumpkin Spice)
- ¼ tsp Ginger
- ¼ tsp Cinnamon
- 10 drops Chai extract (Foodie Flavours brand, or ½ tsp chai powder)*
- 10 drops Pumpkin Spice extract (Foodie Flavours brand, or ½ tsp Pumpkin Spice/Mixed spice powder)*
- 2 tsp Granulated Sugar (9g)
For The Glaze:
- 62 grams Icing Sugar (2¼ oz, ½ cup, sieved, Powdered or Confectioners' sugar)*
- ¼-½ tsp Orange extract (optional, or ¼ tsp Mixed Spice/Pumpkin Spice for kick)
- 2 tsp Milk (at least 20ml, ⅔ fl oz, you might need more*)
* denotes, see notes below
Instructions
Prepare The Dough:
- Cube the butter in small pieces, (about 1cm, ⅓″) & the smaller surface area results in the butter softening quicker. No need to use cold butter for this, just make sure the butter cubes are not starting to melt.
- When the butter is ready, place in a mixing bowl with the flour, (and baking powder if using Plain (All Purpose flour and not UK Self-raising flour). Lightly mix & then use a pastry cutter/pastry blender, your fingertips or 2 butter knives, to 'cut the butter in'. See this in detail in the video or in the step-by-step instructions above. Work it in till roughly large breadcrumb size pieces remain.
- Next, add the sugar & spices & mix together, before making a well in the centre. Beat egg into the centre, followed by half of the milk. Push down on the flour with a spatula and work in the liquid. Very gradually add more milk until the dough comes together & might be just a little sticky. Pinch a piece of the dough, make a ball & flatten. It should hold together & not fall apart. (**Note, you might not need all the milk). Form the dough into a disc & place on some baking/parchment paper, into the fridge for 15-20 minutes.
Prepare The Filling:
- Add softened cubed butter to a bowl with pumpkin puree, brown sugar, & the ground spices. I also added 10 drops each of Foodie Flavours Pumpkin Spice and their Chai extracts for more kick. (Or add 1 tsp of chai mixture).
- Very lightly blend the ingredients together by hand (wearing gloves), or with a spatula. Just a very tough mix as it keeps the butter from melting too quickly and leaking out of the buns when baking.
Form The Roll:
- Turn on the oven now & pre-heat to 220c/200°c fan oven/425°f/Gas Mark 7. Paper line 2 baking trays/baking sheets.
- Form the dough into a square or rectangular shape & roll out on floured paper, until you have a rectangle about 30 x 23cm (12 x 9") and 3-4mm (⅙") thick.
- Spread the pumpkin mixture on top of the dough, leaving a little gap at the 2 short sides. Then sprinkle 2 tsp of granulated sugar on top.
- With the longest size parallel to you, tightly roll up the dough till near the end. Thin the end with your fingertips, brush on some milk & then finish the roll. Pinch the join, then rock the roll of dough back & fourth to close the join. Cut into 16 slices (about 18mm, ⅔" thick).
Baking The Pumpkin Spiced Buns:
- Transfer the slices to the prepared baking tray/baking sheet, re-forming them back into a better round shape, and leaving a little gap in-between them. Bake in the centre of the pre-heated oven for 10-12 minutes until golden & set.
- Remove from the oven, cool on top of a cooling rack for 5 minutes before cooling on the rack alone. Meanwhile, prepare the glaze.
Prepare The Glaze:
- The glaze can be made while the buns are cooling or ahead of time. Start by adding any flavouring to the sieved icing (powdered) sugar. (Here I used ½ tsp orange extract).
- Very gradually add milk in small amounts till you have a thick & pourable glaze, that when lifted and dropped back into the bowl, leaves a trail on the surface. Learn more about glaze thicknesses in my glaze 101 tutorial. Taste & add more flavouring is required. Cover with cling film/plastic wrap till ready to use.
Decorate The Spiced Buns:
- Hold a spoon full of glaze high above the buns and let drip down as you drizzle diagonally across each bun. It can get messy, so you can pipe instead. Or make a thicker glaze and spread a thin layer on top. Leave to set.
Serving & Storing:
- Serve the pumpkin spiced buns with a favourite hot drink or have for a quick breakfast on the go.
- Store left-overs in a container or platter, covered well with cling film/plastic wrap. Do not put in a tin or air-tight container. If stored correctly, the texture softens to similar to a yeasted cinnamon bun & will be good for at least 4 days.
Video
Notes
Flour - use UK Self-raising, or Plain (All Purpose) flour, but make sure to add the baking powder if not self-raising flour.
Spices - ground Mixed Spice is similar to US Pumpkin Spice. Foodie Flavours Pumpkin Spice & Chai extracts have been used in the filling& are optional. Or use the alternatives in the ingredients list.
Eggs - UK medium to large, US large to extra-large size & room temperature.
Milk - I used semi-skimmed and also skimmed in recipe testing, but any milk or lactose-free milk will be fine. For the glaze, you can use water instead.
Sugar - dark brown sugar used in the filling, but light brown, coconut sugar, muscovado, demerara, or turbinado can be used.
Pumpkin Puree - not pumpkin pie filling. You can make your own by pureeing cooked pumpkin or better still, butternut squash that is easier to find. Read my recipe for making your own Pumpkin Puree.
Equipment - basic equipment, no mixed or processor needed. A pastry blender/pastry cutter recommended but your fingertips work too.
Yield - makes 16 buns/slices.
Time to make - realistic time, based also on making the glaze when the buns are cooling.
Other Pumpkin Recipes - left-over pumpkin puree if you used a 425g/15oz tin/can? Then try my wholemeal Squash (pumpkin) banana bread, or butterscotch glazed pumpkin gingerbread bundt cake that is a little smaller and made in a small basket air fryer! (See photo below).
Nutritional Information - I am not a qualified nutritionist & all values are approximate. I serving is one pumpkin spiced bun, from a yield of 16 slices & using all the ingredients listed, with glaze. Make bigger or smaller buns & there values will change. Calculated by MyFitnessPal.com app.
Eggs - UK medium to large, US large to extra-large size & room temperature.
Milk - I used semi-skimmed and also skimmed in recipe testing, but any milk or lactose-free milk will be fine. For the glaze, you can use water instead.
Sugar - dark brown sugar used in the filling, but light brown, coconut sugar, muscovado, demerara, or turbinado can be used.
Pumpkin Puree - not pumpkin pie filling. You can make your own by pureeing cooked pumpkin or better still, butternut squash that is easier to find. Read my recipe for making your own Pumpkin Puree.
Equipment - basic equipment, no mixed or processor needed. A pastry blender/pastry cutter recommended but your fingertips work too.
Yield - makes 16 buns/slices.
Time to make - realistic time, based also on making the glaze when the buns are cooling.
Other Pumpkin Recipes - left-over pumpkin puree if you used a 425g/15oz tin/can? Then try my wholemeal Squash (pumpkin) banana bread, or butterscotch glazed pumpkin gingerbread bundt cake that is a little smaller and made in a small basket air fryer! (See photo below).
Nutritional Information - I am not a qualified nutritionist & all values are approximate. I serving is one pumpkin spiced bun, from a yield of 16 slices & using all the ingredients listed, with glaze. Make bigger or smaller buns & there values will change. Calculated by MyFitnessPal.com app.
Nutrition Facts
Speedy Pumpkin Spice Buns From Scratch
Serving Size
1 bun
Amount per Serving
Calories
184
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Monounsaturated Fat
1
g
Cholesterol
12
mg
4
%
Sodium
329
mg
14
%
Potassium
74
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.