Pumpkin Nutella Stuffed Buns

What are pumpkin shaped buns?

If you’re looking for a festive treat to spice up your Autumn season or Halloween party, look no further than these adorable and delicious buns that look like mini pumpkins. They are soft, fluffy, and filled with creamy Nutella. Plus, they are super easy to make and fun to decorate, I used a chocolate finger for the stem. Here’s how you can make your own pumpkin shaped buns at home.

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What do pumpkin shaped buns taste like?

They taste like the freshest, softest buns so delicious straight out the oven. I covered mine in cinnamon sugar and filled them with Nutella using a piping bag. They basically taste like heaven. What I love about these cute pumpkin shaped buns is how customisable they are. I

filled mine with Nutella, but you could keep them savoury and slather on some butter, or even make the cutest sliders by cutting them in half. I kept some of mine savoury by not covering them all in sugar and made myself the cutest cheese and onion chutney sliders.

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How to make these pumpkin Nutella stuffed buns?

• Add the milk into a measuring jug, heat in the microwave for 60 seconds. Once the milk is warm but you can comfortably put in your finger add the yeast and sugar. Stir to combine, then leave for 5-6 mins.
• Add the flour, egg, butter and salt into a mixing bowl or stand mixer. Pour in half the wet ingredients and mix for 1 minute, then add the rest. Mix for 4-5 mins in the stand mixer or by hand on a flour dusted counter. If it’s too wet, add a little more flour.
• Lightly grease a bowl, add the dough then cover with cling film for 1 hour. The dough should double in size.
• Punch the air out of the dough and place on the counter, cut the dough into as many portions as you like. I made 12 buns with my dough. Cover the dough with cling film until ready to use.
• To make the pumpkin shape rolls cut 4 pieces of string , cover them in a little oil, roll the dough into balls, then place the string underneath. Tie the string in the centre on top of the balls, not too tight, then flip over and place on a lined baking tray. Make sure to evenly wrap the string around the balls to get a uniformed pumpkin shape.
• Let the pumpkin buns rise for 10 mins before baking in the oven.
• Egg wash the buns and bake in the oven for 10-12 mins at 170c. Do not let them get too brown and burn.
• Once cooled, brush with melted butter and sprinkle with caster sugar, or leave them plain.
• Pipe Nutella in the middle of each bun using a piping bag and top with a small piece of a chocolate finger to make the pumpkin stem.

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Tips for making pumpkin shaped buns?

• Make sure to slightly cover the strings used to create the pumpkin shape in oil to stop them sticking too much to the buns
• Make sure you space the string evenly around the pumpkin buns otherwise you will get very wonky pumpkins.
• Not every bun will be perfect, not all of mine were so don’t worry if you have sone wonky ones.

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If you like these pumpkin shaped Nutella stuffed buns, check out these recipes…

• Caramel latte pumpkin spice rolls
• Pumpkin spice doughnuts- 2 ingredient dough
• Mini beignets – easy. no yeast recipe

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Print

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 10 voted )

Ingredients

Pumpkin shaped buns

• 230ml whole milk
• 7g sachet dry activated yeast 3tbsp caster sugar
• 1 egg
• 50g salted butter
• 1/2 teaspoon salt
• 380g plain flour or bread flour

Topping & filling

• 2tbsp melted butter
• 6tbsp caster sugar
• Nutella
• Chocolate fingers (for the stems)

 

Instructions

Pumpkin shaped buns

1. Add the milk into a measuring jug, heat in the microwave for 60 seconds. Once the milk is warm but you can comfortably put in your finger add the yeast and sugar. Stir to combine, then leave for 5-6 mins.
2. Add the flour, egg, butter and salt into a mixing bowl or stand mixer. Pour in half the wet ingredients and mix for 1 minute, then add the rest. Mix for 4-5 mins in the stand mixer or by hand on a flour dusted counter. If it's too wet, add a little more flour.
3. Lightly grease a bowl, add the dough then cover with cling film for 1 hour. The dough should double in size.
4. Punch the air out of the dough and place on the counter, cut the dough into as many portions as you like. I made 12 buns with my dough. Cover the dough with cling film until ready to use.
5. To make the pumpkin shape rolls cut 4 pieces of string , cover them in a little oil, roll the dough into balls, then place the string underneath. Tie the string in the centre on top of the balls, not too tight, then flip over and place on a lined baking tray. Make sure to evenly wrap the string around the balls to get a uniformed pumpkin shape.
6. Let the pumpkin buns rise for 10 mins before baking in the oven.
7. Egg wash the buns and bake in the oven for 10-12 mins at 170c. Do not let them get too brown and burn.
8. Once cooled, brush with melted butter and sprinkle with caster sugar, or leave them plain.
9. Pipe Nutella in the middle of each bun using a piping bag and top with a small piece of a chocolate finger to make the pumpkin stem.