I have been serving pumpkin buns every Thanksgiving, since 2013. The kids love them so much.
This year’s Thanksgiving, I made them also, but of course the vegan version (I think I have posted the non vegan version before, if not here, on instructables. I will double check the bread folder, if its not there, will repost the non vegan/original version 
).
The recipe below makes 7 buns, and they were all gone before dinner was served 
¾ cup almond milk
½ cup sugar
1 teaspoon active dry yeast
¾ cup pumpkin purée
¼ cup vegetable oil
2 teaspoons cinnamon
3/4 – 1 tsp allspice powder
1 teaspoon pure vanilla extract
A pinch of salt
3¼ cups flour
Pretzels
Stir sugar in milk to dissolve
Heat in micro for a min
Reserve 1/4 c
Let cool
In a bowl, mix yeast mixture and the rest of the ingredients
Knead in flour
Cover dough and let rest for an H
Divide dough into 7 portions and shape into round balls
With scissor, cut 7-8 slits and push in pretzel sticks
Let buns rest for 20-30 mins
Preheat oven to 375 F
Brush buns with reserved milk
Bake for 18-22 mins
Cool on rack
Vegan Pumpkin Buns
Ingredients
- ¾ cup almond milk
- ½ cup sugar
- 1 teaspoon active dry yeast
- ¾ cup pumpkin purée
- ¼ cup vegetable oil
- 2 teaspoons cinnamon
- 3/4 – 1 tsp allspice powder
- 1 teaspoon pure vanilla extract
- A pinch of salt
- 3¼ cups flour
- Pretzels
Instructions
- Stir sugar in milk to dissolve
- Heat in micro for a min
- Reserve 1/4 c
- Let cool
- In a bowl, mix yeast mixture and the rest of the ingredients
- Knead in flour
- Cover dough and let rest for an H
- Divide dough into 7 portions and shape into round balls
- With scissor, cut 7-8 slits and push in pretzel sticks
- Let buns rest for 20-30 mins
- Preheat oven to 375 F
- Brush buns with reserved milk
- Bake for 18-22 mins
- Cool on rack
