Vegan Pumpkin Pecan Buns: A Delicious Fall Treat You Must Try

Vegan Pumpkin Pecan Buns are not just a delightful treat; they are a celebration of fall flavors that bring warmth and comfort to any gathering. As the leaves change and the air turns crisp, these buns become a staple in my kitchen, filling the home with the inviting aroma of pumpkin spice and toasted pecans. The history of pumpkin in culinary traditions dates back centuries, often associated with harvest festivals and Thanksgiving feasts. It’s no wonder that people adore these Vegan Pumpkin Pecan Buns—the combination of soft, fluffy dough and the rich, nutty crunch of pecans creates a texture that is simply irresistible. Plus, they are incredibly convenient to make, allowing you to whip up a batch for breakfast or dessert without any fuss. Join me as we dive into this delicious recipe that is sure to become a favorite in your home!

Ingredients:

• For the Dough:
• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• ½ cup almond milk (or any plant-based milk)
• ¼ cup coconut sugar (or brown sugar)
• ¼ cup pumpkin puree
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• For the Filling:
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• ½ cup pecans, chopped
• ¼ cup pumpkin puree
• 2 tablespoons coconut oil, softened
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons almond milk (or any plant-based milk)
• ½ teaspoon vanilla extract

Preparing the Dough

1. In a small saucepan, gently heat the almond milk until it’s warm but not boiling (about 110°F or 43°C). Remove it from the heat and sprinkle the active dry yeast over the top. Let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to go!
2. In a large mixing bowl, combine the all-purpose flour, coconut sugar, salt, ground cinnamon, and ground nutmeg. Mix these dry ingredients together until they are well combined.
3. Once the yeast mixture is frothy, add the pumpkin puree, melted coconut oil, and vanilla extract to the bowl with the dry ingredients. Stir everything together until a dough begins to form.
4. Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preparing the Filling

1. While the dough is rising, let’s prepare the filling. In a medium bowl, mix together the brown sugar and ground cinnamon until well combined.
2. Add the chopped pecans, pumpkin puree, and softened coconut oil to the sugar mixture. Stir until everything is evenly mixed and forms a thick paste. Set this aside for later.

Rolling and Assembling the Buns

1. Once the dough has risen, punch it down gently to release the air. Transfer it back to a floured surface.
2. Roll the dough out into a large rectangle, about ¼ inch thick. Aim for dimensions of approximately 12×18 inches.
3. Spread the filling mixture evenly over the rolled-out dough, leaving a small border around the edges. This will help keep the filling from spilling out when we roll it up.
4. Starting from one of the long edges, carefully roll the dough tightly into a log. Make sure to roll it evenly to ensure uniform buns.
5. Once rolled, pinch the seam to seal it. Using a sharp knife or a bench scraper, cut the log into 12 equal pieces. You can also use dental floss for a clean cut if you prefer!
6. Place the cut buns into a greased 9×13 inch baking dish, leaving a little space between each bun to allow for rising. Cover the dish with a kitchen towel and let them rise for another 30 minutes.

Cooking Process

1. Preheat your oven to 350°F (175°C) while the buns are rising.
2. Once the buns have risen, place the baking dish in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and

   Conclusion:

   In summary, these Vegan Pumpkin Pecan Buns are an absolute must-try for anyone looking to indulge in a deliciously comforting treat that’s both plant-based and packed with flavor. The combination of warm pumpkin, crunchy pecans, and aromatic spices creates a delightful experience that’s perfect for any occasion, whether it’s a cozy fall morning or a festive gathering with friends and family. For serving suggestions, I love to enjoy these buns fresh out of the oven, perhaps drizzled with a simple maple glaze or a dollop of vegan cream cheese frosting for an extra touch of sweetness. You can also experiment with variations by adding chocolate chips, swapping pecans for walnuts, or even incorporating dried cranberries for a tart twist. The possibilities are endless! I wholeheartedly encourage you to give this recipe a try. I promise you won’t be disappointed! Once you’ve baked your own batch of Vegan Pumpkin Pecan Buns, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s spread the joy of baking together! Print
   

   Vegan Pumpkin Pecan Buns: A Delicious Fall Treat You Must Try

   ---

   • Author: Dottie
   • Total Time: 120 minutes
   • Yield: 12 buns

   Print Recipe

   Pin Recipe

   Description

   Indulge in these delightful Pumpkin Pecan Cinnamon Rolls, featuring a soft and fluffy dough infused with warm spices and a rich pumpkin filling. Topped with a sweet glaze, these buns are perfect for breakfast or a cozy afternoon treat!

   ---

   Ingredients

   • Powdered sugar
   • Almond milk
   • Vanilla extract
   • Pecans
   • Pumpkin puree
   • Cinnamon
   • Nutmeg
   • Flour
   • Yeast
   • Salt
   • Sugar
   • Butter
   • Eggs

   ---

   Instructions

   1. Once baked, remove the buns from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
   2. In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth and creamy. Adjust the consistency by adding more almond milk or powdered sugar as needed.
   3. Drizzle the glaze over the cooled buns before serving. Enjoy your delicious pumpkin pecan cinnamon rolls!

   Notes

   • For a richer flavor, you can toast the pecans before adding them to the filling.
   • These buns can be made ahead of time and stored in an airtight container for up to 3 days.
   • Feel free to substitute the almond milk with any other plant-based milk of your choice.

   • Prep Time: 90 minutes
   • Cook Time: 30 minutes