Ingredients

Pumpkin Cinnamon Buns

175 grams (6.5 ounces) baked sweet pumpkin
1 egg
225 grams (8 ounces) whole wheat or spelt flour
50 grams (1.5 ounces) coconut oil
5 grams (1 teaspoon) baking powder
15 grams (0.5 ounce) coconut sugar
1/2 teaspoon ground cinnamon
30 grams (1 ounce) cocoa butter
30 grams (1 ounce) powdered coconut milk
We recommend:

Pumpkin Muffins

30 grams (1 ounce) raisins
40 grams (1.5 ounces) nuts
250 grams (9 ounces) sweet pumpkin, baked
200 grams (7 ounces) drinking yogurt
2 eggs
30 grams (1 ounce) vegetable oil
80 grams (3 ounces) long-cooking oats
175 grams (6.5 ounces) whole wheat or spelt flour
10 grams (2 teaspoons) baking powder
1/2 teaspoon ground cinnamon
We recommend:

Instructions

Step 1

Prepare the Dough for Buns

Blend the *baked pumpkin* with the egg using an immersion blender. It's recommended to use a sweet variety of pumpkin for the best flavor.

Melt the *coconut oil* and mix it into the pumpkin mixture.

Add the *flour* and *baking powder* to the mixture. Stir the dough with a spoon—it will be sticky.

Step 2

Shape and Bake the Buns

Line a surface with parchment paper well-coated with flour. Using wet hands, spread the dough on the parchment, forming a rectangle about 1 cm (0.5 inches) thick.

Sprinkle with *coconut sugar* and *cinnamon*. Roll up the dough into a log and slice it into portions.

Place the slices in an oiled ceramic or glass baking dish. Bake at *180°C (350°F)* for 30 minutes. Allow them to cool.

For the glaze, melt *cocoa butter* with the *powdered coconut milk* and brush onto the buns.

Step 3

Make the Pumpkin Waffles

Blend the *egg* and *baked pumpkin* using an immersion blender.

Add the *rice flour*, *corn flour*, *salt*, *pepper*, and *baking powder*. Mix until smooth.

Cook in a waffle iron for 3-4 minutes per batch until crisp and golden.

Step 4

Prepare Ingredients for Muffins

Bake the *pumpkin* at *190°C (375°F)* for 50 minutes, then let it cool and scoop out the flesh.

Blend the pumpkin with *yogurt*, *eggs*, *oil*, *oats*, and *cinnamon* until smooth.

Step 5

Mix and Bake Muffins

Add *flour*, *baking powder*, chopped *nuts*, and *raisins* to the pumpkin mixture. Stir gently but thoroughly.

Divide the batter among muffin cups—this recipe makes about 11 muffins. Bake at *180°C (350°F)* for 25 minutes until a toothpick comes out clean.

Servings

Nothing says autumn comfort like a fresh batch of pumpkin goodies! 🍂 Pair your pumpkin cinnamon rolls with a steaming cup of chai tea or hot cocoa, and you're in for a warm and cozy treat, perfect for misty mornings. Want to take your serving game to the next level? 🍵 Try drizzling a little maple syrup over your rolls for a touch of sweetness that will have you coming back for more!

Our pumpkin waffles are begging to be served with a dollop of whipped cream and a sprinkle of cinnamon. For a breakfast to remember, top them with toasted pecans or a handful of your favorite berries. 🍓🫐 Waffles can be served hot off the griddle or toasted for a quick, crispy bite.

Finally, these pumpkin muffins are a great on-the-go treat. Packed with raisins and nuts, they are delightful companions to a morning latte or as a delicious midday snack. Stack them high on a serving platter or package them individually with a little bow for a thoughtful seasonal gift. 🎁

Equipment

Waffle Maker

A must-have for creating perfect pumpkin waffles. Preheat it well to ensure even cooking and achieve that perfect crunch.

We recommend:
Muffin Pan

The choice of silicone or metal can influence the baking time slightly, but both will give you delightful muffins.

We recommend:

Variations

Looking to keep things gluten-free? 🥳 We've got you covered! For the pumpkin cinnamon rolls, simply swap out the whole grain wheat flour with your favorite gluten-free baking mix and keep the proportions the same. As for the pumpkin muffins, replace the wheat flour with a mix of almond and coconut flour.

If you’re on a vegan path 🌱, substitute the egg in your recipes with a chia or flax egg (1 tablespoon mixed with 2.5 tablespoons of water, set for 5 minutes). For the yogurt in the muffins, use a plant-based alternative like almond or soy yogurt. Enjoy your plant-friendly treats with all the flavor you crave!

Faq

  • Can I use canned pumpkin instead of fresh?

    Absolutely! Just make sure to use pure pumpkin puree, not pumpkin pie filling, to maintain control over sweetness and spices.

  • What’s the best way to store these pastries?

    Once cooled, store them in an airtight container. Rolls and muffins can be kept at room temperature for up to 2-3 days, while waffles should be refrigerated or frozen for longevity.

  • How can I make my waffles crispier?

    To achieve extra crispiness, make sure your waffle maker is thoroughly pre-heated. Additionally, let the waffles cool on a wire rack to keep the steam from making them soggy.

  • Can I freeze the cinnamon rolls before baking?

    Yes, you can freeze them! After assembling, place the rolls on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.

  • What can I add to the muffin batter for extra flavor?

    Consider mixing in some orange zest, a sprinkle of nutmeg, or even mini chocolate chips to enhance your muffins' flavor profile without overpowering the pumpkin notes.

  • How can I ensure my cinnamon rolls are evenly baked?

    Arrange them spaced out on the baking pan to allow for even heat circulation, and make sure they are all about the same size for consistent cooking.

Nutrition facts

Delicious Pumpkin Treats: Buns, Waffles, Muffins
Recipe Yield:11 pieces
Calories:Calories per piece depend on the specific recipe chosen and the portion size.
Calories (Min - Max):100 - 250
Total Fat:9g
Saturated Fat:6g
Protein:5g
Total Carbohydrate:30g
Total Sugars:8g