Baked Pumpkin Buns with Cinnamon Pumpkin Filling

My inspiration for this Baked Pumpkin Buns with Cinnamon Pumpkin Filling came from the popular Chinese steamed pumpkin buns (mantou). Besides, chefs at Chinese restaurant prepare a popular version of deep fried pumpkin buns filled with red bean paste filling. For my gluten free baked pumpkin buns recipe, I have made my own soy free bread dough. In addition, I mixed the gluten free bread flour with added mashed pumpkin. Then I stuffed these baked pumpkin buns with cinnamon pumpkin filling. Resulting in an aromatic, soft, fluffy and delicious buns. Note that most ready made gluten free bread flour mix have soy flour in them. This baked pumpkin buns recipe is not only gluten free. But also vegan, dairy free, soy free, nut free, egg free, refined sugar free and allergy friendly.

Baked Pumpkin Buns with Cinnamon Pumpkin Filling Gluten Free

Types of Chinese Buns

Chinese buns (baozi or mantou) typically are small bread or bread roll that can be either sweet or savoury. All in all, they most commonly use different methods of cooking these buns like steaming, baking or even deep fried. The resulting bread dough is usually light and fluffy. Besides, there are myriad types of buns with different types of sweet or savoury flavours and fillings. But you can make Chinese buns according to your personal creativity and preferences in taste. Besides, you can also stuff these Chinese buns with meat or vegetarian and/or vegan options. Likewise, they are perfect for breakfast, afternoon tea, snack, dessert or even as a meal by itself.

You may also like my other gluten free buns recipe:

Baked Pumpkin Buns with Cinnamon Pumpkin Filling Gluten Free

Brief Pumpkin Facts

Pumpkins belong to the genre of plants known as Cucurbita with lengthy sprawling stems. These plants also include squashes and marrows. Pumpkins originated from North America. Similarly, they found seeds from similar plants in Mexico dated all the way back in 7000 to 5500 B.C.. On the whole, pumpkins are very handy food ingredients in many different types of cuisines all around the world. They feature pumpkins in soups, salads, jam or preserves, and desserts. Otherwise even as an alternative to butter or oil in baking. Moreover, we can almost eat the whole of the pumpkins, including the flesh, seeds, flowers and leaves. Pumpkins are also a popular food staple and ornaments during Halloween and Thanksgiving in the United States and Canada.

Baked Pumpkin Buns with Cinnamon Pumpkin Filling Gluten Free

Nutritional Values of Pumpkins

Pumpkins are bursting with powerful nutritional values, not only rich in dietary fiber and mono-unsaturated fatty acids. In addition, it is a fantastic source of protein for vegetarians and vegans and has very low calories. They also comprise beta and alpha carotene which provide them their colour. Besides, pumpkins are an exceptional sources of essential minerals and vitamins.

Specifically, they are an excellent source of vitamin A and vitamin C. Likewise, pumpkins are a good source of vitamin E, vitamin B2 (riboflavin), copper, calcium, potassium, magnesium and manganese. Besides, they also contain small amounts of other essential vitamins and minerals. Including vitamin B1 (thiamine), vitamin B6 (pyridoxine), vitamin B9 (folate), vitamin B5 (pantothenic acid) and vitamin B3 (niacin). Plus magnesium, iron and phosphorus.

In addition, pumpkin seeds or pumpkin kernels (also called pepitas seeds) are also robust sources of protein, vitamins and minerals. They are an exceptional source of iron and zinc and also a good source of selenium and vitamin B3 (niacin). In addition, these pumpkin seeds are a superb source of health promoting essential amino acid tryptophan. Tryptophan assists in controlling mood with naturally soothing outcomes, promotes sleep and ease anxiety.

Baked Pumpkin Buns with Cinnamon Pumpkin Filling Gluten Free

Health Benefits of Pumpkin

Overall, the health benefits of pumpkin may include:

  • Help regulate blood pressure;
  • Decrease risks associated with cardiovascular disease;
  • Support healthy eyes and skin;
  • Boosts the immune system;
  • Reduce risks of colon and prostate cancer;
  • Aid in weight loss;
  • Lower risks of diabetes; and
  • Promote better sleep and improve mood.
Baked Pumpkin Buns with Cinnamon Pumpkin Filling Gluten Free

Baked Pumpkin Buns with Cinnamon Pumpkin Filling

Homemade soy free bread dough mix with added mashed pumpkin . Then stuffed with cinnamon pumpkin filling, resulting in aromatic, soft, fluffy and delicious buns.
5 from 3 votes
Print Pin Rate
Course: Asian Dessert, Breakfast, Buns, Snack
Cuisine: Asian Desserts, Chinese
Diet: Gluten Free
Keyword: Allergy Friendly, Baozi, Dairy Free, Egg Free, Mantou, Nut Free, Pumpkin, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Prep Time: 45 minutes
Cook Time: 40 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours 55 minutes
Servings: 18 buns
Calories: 218.68kcal
Author: Daphne Goh

Ingredients

  • Some vegan butter for greasing the doughnut pans

For the dough:

    Dry Ingredients:

    Wet Ingredients:

    For the Cinnamon Pumpkin Filling:

    For the Toppings:

    Instructions

    For cooking the pumpkin:

    • 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.
    • Remove plate and place all the pumpkins in a large bowl, mash well with a potato masher.

    For preparing the dough:

    • In another large bowl, sift in all the dry ingredients and mix well with a whisk. Make a well in the middle.
    • Then add 300g (10.6oz) of the mashed pumpkin prepared in step 1 & 2 into the well.
    • 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.
    • Whisk until all the ingredients are well combined. The dough will resemble thick creamy ice cream.
    • Cover the dough with cling wrap and let the dough rest on the benchtop for 1 hour.

    For the cinnamon pumpkin filling:

    • Mix the corn starch with the rice milk.
    • Heat up a non-stick frying pan, combine and mix well the rest of the mashed pumpkins prepared in steps 1 & 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.
    • Remove the frying pan from heat and set aside.
    • Serve the remaining extra pumpkin filling with the buns.

    For stuffing the dough:

    • Grease all the muffin pans well with some vegan better.
    • Scoop and place small amount of wet dough into the bottom of each cup of the muffin pan until ⅓ full.
    • Then place 1 tablespoon of cinnamon pumpkin filling into the centre of each muffin pan, gently flatten slightly.
    • 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.
    • Place some pepitas seeds (pumpkin kernels/seeds) onto the top of each dough.
    • Let the dough rise for another 30 minutes.

    For cooking the bun:

    • Pre-heat fan-forced oven to 190C or 375F. Bake the buns for 15 minutes or until golden brown.
    • Then let the buns rest for 5 minute before removing from pans. Place the cooked buns on a cooling rack.
    • Reheat by covering the buns with aluminium paper and bake in the oven for 5 minutes or in microwave for 40 seconds or until buns are soft.

    Recommended Products

    Wok 12 Inch with Lid
    Steam Rack 3 pcs
    Glass Mixing Bowl
    Small Pot
    2 Non-Stick Muffin Pan 12 cups
    Cooling Rack

    Notes

    Rice flour, tapioca flour and potato starch can be purchased from Asian Groceries Stores.
    Allergen: Yeast.
    Nutrition Facts
    Baked Pumpkin Buns with Cinnamon Pumpkin Filling
    Serving Size
     
    1 bun
    Amount per Serving
    Calories
    218.68
    % Daily Value*
    Fat
     
    6.21
    g
    10
    %
    Saturated Fat
     
    2.33
    g
    15
    %
    Trans Fat
     
    0
    g
    Cholesterol
     
    2.47
    mg
    1
    %
    Sodium
     
    154.79
    mg
    7
    %
    Carbohydrates
     
    38.59
    g
    13
    %
    Fiber
     
    1.6
    g
    7
    %
    Sugar
     
    7.08
    g
    8
    %
    Protein
     
    2.63
    g
    5
    %
    Vitamin A
     
    27.32
    IU
    1
    %
    Vitamin C
     
    6.47
    mg
    8
    %
    Calcium
     
    10.82
    mg
    1
    %
    Iron
     
    5.14
    mg
    29
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Tag me on Instagram @healthygfasian or tag #healthygfasian!

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