Pumpkin Coffee Buns


Ok so I have finally embraced pumpkin season officially. Not growing up in North America I am NOT a big fan of pumpkin desserts, pumpkin spice, carrot cake, sweet potato pie….you get the idea. I am slowly developing a taste for it but it might take many years before I start really liking it.

I had a coffee bun at a local cafe recently in North Vancouver and fell in love with it instantly. The bun was pillowy, buttery, chewy and filled with nutella. I enjoyed the texture of the bun so much that I had to come home and make it myself. I’ve put a spin on the recipe by making it with fall flavors – all things pumpkin! Its not a healthy recipe and is definitely a treat but its not as bad as a donut or a croissant. The texture of the bun resembles that of a brioche but it has far less calories than a brioche. Increase the amount of sugar and it can totally become a substitute for a donut. If made as is – its a great accompaniment to your hot beverage. It IS called a coffee bun after all!




Serving 11 to 12 buns


For the dough

2 cups all purpose flour

3 tbsp sugar

1 tsp salt

2 tsp dry active yeast

1/2 cup pumpkin puree

1/4 cup milk, lukewarm

1/2 tsp pumpkin spice

1 egg

3 tbsp butter, room temperature

  1. In a bowl dissolve yeast with milk and 2 teaspoons of sugar. Let it sit till it gets all bubbly.
  2. In a mixing bowl of the stand mixer add the dry ingredients and give it a rough stir.
  3. Make a well in the center and add all the liquid ingredients (except butter) and pour the yeast mixture.
  4. With a hook attachment – Mix first at low speed till all the ingredients are combined. Increase the speed to medium and knead the dough for 3 to 4 minutes. With the machine running, add butter little by little and continue to knead for another 2 to 3 minutes or till the dough becomes smooth.
  5. Transfer in a bowl that has been lightly oiled. Cover with plastic and let the dough rise for 2 hours (or till doubled in size) in a warm dry spot.
  6. Once the dough has risen, take it out on a counter and lightly knead a couple of times with your fingers. Divide the dough into 12 equal parts.
  7. Shape each part into a ball and place 1 to 2 inches apart on a baking tray lined with parchment paper.
  8. Cover lightly with plastic wrap and let it rise for the second time. This time for about 30 minutes.
  9. While the buns are rising, prepare the topping.
  10. After the buns are proved, cover the tops with the topping using a piping bag.
  11. Bake in a preheated oven at 350 F for 20 to 25 minutes.
  12. Remove from the oven, let cool on a wire rack.
  13. Serve warm!

For the Topping

1/2 cup flour

4 tbsp unsalted butter, room temperature

4 tbsp sugar

1/4 tsp salt

1 egg

zest of 1 orange

1/2 tsp pumpkin spice

  1. In a mixing bowl cream together butter and sugar.
  2. Add all the other ingredients and mix well.
  3. Transfer the topping into a piping bag and keep in a cool spot till ready to use.