Home Baked Pumpkin Buns With Cinnamon Pumpkin Filling [Vegan, Gluten-Free]

Baked Pumpkin Buns With Cinnamon Pumpkin Filling [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Chinese buns (baozi or mantou) typically are small bread or bread rolls that can be either sweet or savory and the most common methods of cooking these buns are to steam, bake or even deep fry them. The resulting bread dough is usually light and fluffy. The inspiration for these baked pumpkin buns came from the popular Chinese steamed pumpkin buns.

Baked Pumpkin Buns With Cinnamon Pumpkin Filling [Vegan, Gluten-Free]

Calories

171

Serves

18

Ingredients

For the Buns (Dry Ingredients):

  • 2 cups rice flour
  • 1/2 cup and 2 tablespoons potato flour
  • 1/3 cup and 1 tablespoon gluten-free cornstarch
  • 1/3 cup tapioca starch
  • 2 teaspoons dry active yeast
  • 2 teaspoons baking powder
  • 3/4 teaspoon xantham gum
  • 1/2 teaspoon salt

For the Buns (Wet Ingredients):

  • 10.6 ounces pumpkin flesh, cut into 2 inch pieces
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons agave syrup
  • 2 cups and 1 tablespoon rice milk

For the Cinnamon Pumpkin Filling:

  • 21.2 ounces pumpkin flesh, cut into 2-inch pieces
  • 1/3 cup and 1 tablespoon gluten-free cornstarch
  • 1 teaspoon cinnamon powder
  • 1/3 cup plus 1 tablespoon rice milk
  • 4 tablespoons agave syrup

For the Toppings:

  • 5 tablespoons pumpkin kernels/seeds (pepitas seeds)

Preparation

To Cook the Pumpkin:

  1. Heat up a large wok half filled with water, place a large plate over a steaming rack in the wok and add all the pumpkin pieces. Cover with lid and steam on medium heat for 10 minutes or until all the pumpkin pieces are soft.
  2. Remove plate and place all the pumpkins in a large bowl, mash well with a potato masher.

To Make the Dough:

  1. In another large bowl, sift in all the dry ingredients and mix well with a whisk. Make a well in the middle.
  2. Then add 10.6 ounces of the mashed pumpkin prepared in step 1 and 2 into the well.
  3. Warm the rice milk in a small pot for around 2 minutes, then turn off the heat. Add in the extra virgin olive oil and agave syrup and mix well. Pour the rice milk mixture into the well.
  4. Whisk until all the ingredients are well combined. The dough will resemble thick creamy ice cream.
  5. Cover the dough with cling wrap and let the dough rest on the benchtop for 1 hour.

To Make the Cinnamon Pumpkin Filling:

  1. Mix the gluten-free cornstarch with the rice milk.
  2. Heat up a frying pan, combine and mix well the rest of the mashed pumpkins prepared in steps 1 and 2 with the corn starch mixture and all other ingredients for the filling on low to medium heat until mixture is smooth and has thickened.
  3. Remove the frying pan from heat and set aside.
  4. Serve the remaining extra pumpkin filling with the buns.

To Stuff the Dough:

  1. Grease all the muffin pans well with some vegan better.
  2. Scoop and place small amount of wet dough into the bottom of each cup of the muffin pan until ⅓ full.
  3. Then place 1 tablespoon of cinnamon pumpkin filling into the centre of each muffin pan, gently flatten slightly.
  4. Fill each muffin pan with the rest of wet dough until nearly the edge. Use a small spoon to even out the top of the dough.
  5. Place some pumpkin kernels/seeds (pepitas seeds) onto the top of each dough.
  6. Let the dough rise for another 30 minutes.

To Cook the Bun:

  1. Pre-heat fan-forced oven to 375°F. Bake the buns for 15 minutes or until golden brown.
  2. Then let the buns rest for 5 minute before removing from pans. Place the cooked buns on a cooling rack.
  3. Reheat by covering the buns with aluminum paper and bake in the oven for 5 minutes or in microwave for 40 seconds or until buns are soft.

Nutrional Information

Per Serving: Calories: 171 | Carbs: 36 g | Fat: 1 g | Protein: 3 g | Sodium: 126 mg | Sugar: 4 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS


photo

Gluten-free, vegan, healthy, simple, easy, delicious, and authentic Asian recipes. Owner and founder of Healthy gf Asian, a healthy gluten-free Asian recipes, food and lifestyle blog. My blog focuses on gluten-free, lactose-free, healthy, simple, easy, delicious, and authentic Asian recipes based on lean meat, seafood, fresh fruits, and vegetables. I believe that gluten-free can be really tasty and yummy and no matter what food allergy or food intolerance you have, you can still enjoy healthy and delicious food.



Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

Let's block ads! (Why?)

http://www.onegreenplanet.org/vegan-recipe/baked-pumpkin-buns-with-cinnamon-pumpkin-filling/