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Pumpkin Patch Buns


  • 3/4 cup milk
  • 1 cup canned pumpkin puree
  • 1/3 cup coconut palm sugar
  • 1/3 cup sugar
  • 6 tablespoons butter/margarine
  • 1 egg lightly beaten
  • 1 teaspoon salt
  • 2 packages active dry yeast 1/2 ounces
  • 1 teaspoon white sugar
  • 1/4 cup lukewarm water
  • 5 cups AP flour
  • Pretzels
  • 1 yolk wash


  • Mix palm sugar, sugar, salt and pumpkin puree in a bowl.
  • Heat milk for 1 minute in microwave, take out, add in butter, stir to melt. Add in pumpkin mixture, stir to combine
  • Proof yeast in lukewarm water with a tsp sugar. Once bloomed, mix with pumpkin mixture.
  • Place flour in a big bowl, make a well in center, and pour yeast mixture. Knead.
  • Cover with plastic cling, let rest for an hour, until doubled in size
  • Punch dough, knead a bit and divide into two portions. Slice each portion to make 10 buns
  • Shape each dough into a ball and with a knife, cut as shown on picture
  • Press the center with your finger and place a pretzel stick
  • Place buns on baking sheets and let rise again for 45 mins
  • Brush with egg yolk and bake at 350 F for 20 mins