• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Baking 101
  • Vegan Cooking 101
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Pumpkin Crumb Buns

October 29, 2018 By Gretchen Leave a Comment

Pumpkin Crumb Buns are here to warm up your fall breakfast table!

Or for those on the go who don’t have time to sit down to tea, this is an easy grab and go breakfast option.

One of the best sellers when I owned my bakery, the crumb bun is a classic New Jersey staple and today I have pumpkin-ized it!

These light and airy pumpkin buns are not to be confused with crumb cake.

(Not that there’s anything wrong with crumb cake, but this is not a cake)

Pumpkin Crumb Buns are yeast buns similar to a cinnamon bun dough only it is baked in a pan, layered with pumpkin filling and piled high with crunchy, buttery, streusel topping!

Pumpkin Crumb Buns

Don’t be put off by the yeast dough portion of this recipe, I know making dough can be intimidating to some people.

It really is a simple recipe to make, it just takes a little extra time to wait for the dough to develop.

Otherwise it’s bing-bang-boom and you are eating Pumpkin Crumb Buns in no time!

Pumpkin Crumb Buns

 

 

Pumpkin Crumb Buns
 
Print
Prep time
1 hour
Bake time
50 mins
Total time
1 hour 50 mins
 
Serves: 12 Buns
Ingredients
  • For the Bun Dough
  • Almond Milk ¾ cup + 2 tbs (207ml)
  • Oil or Vegan Butter melted ¼ cup (60ml)
  • Granulated Sugar ½ cup (100g)
  • Dry Yeast 1 teaspoon
  • Canned Pumpkin ½ cup (110g)
  • All Purpose Flour 3 cups (375g)
  • Pumpkin Pie Spice 2 teaspoons *Or a combination of cinnamon ½ tsp, nutmeg ¼ tsp, cloves ⅛tsp & ginger ¼ tsp
  • Salt ½ teaspoon
  • For the Streusel Topping
  • Vegan Light Brown Sugar Packed ⅓ cup (70g)
  • Vegan Granulated Sugar ½ cup (100g)
  • Salt ½ teaspoon (3g)
  • Ground Cinnamon ½ teaspoon
  • Vegan Butter 10 Tablespoons (140g)
  • Cake Flour 1½ cups + 2 Tablespoons (195g)
  • For the Pumpkin Layer
  • Solid Pumpkin 1 cup (226g)
  • Light or Dark Brown Sugar ½ cup (100g)
  • Cinnamon ½ teaspoon
  • Nutmeg ¼ teaspoon
  • Ginger ½ teaspoon
  • Cloves ⅛ teaspoon
  • Plant Based Egg egg replacer 2 teaspoons *or any egg replacer you prefer to equal 1 egg but without the liquid addition
Instructions
  1. First prepare the bun dough by combining the yeast and warm milk with a pinch of sugar
  2. After 5 minutes it should be frothy and that proves it is working, so you can proceed to mix the recipe
  3. Combine all of the ingredients including the yeast milk into the work bowl of your stand mixer with the dough hook attachment and mix for 2 minutes on low speed. Stop the mixer to scrape the bottom and sides of the bowl to help the dough incorporate evenly.
  4. If the dough looks particularly sticky (meaning it won't gather up from the bowl to form a dough) you can add another tablespoon or 2 of flour
  5. Mix for another 5 minutes then turn the dough out onto a generously floured surface and knead for 30-40 strokes until it forms a smooth ball of dough, adding flour if necessary but do not add too much or you will have a very stiff dough.
  6. Place dough in a lightly oiled bowl cover and allow to rest for about 1 hour at room temperature.
  7. Prepare the pumpkin layer by combining all the pumpkin filling ingredients together in a bowl, reserve.
  8. Next prepare the streusel topping by creaming the cold butter with both sugars - about 2 minutes.
  9. Add the cinnamon, salt and flour and mix just until combined and keep in the freezer until needed.
  10. After 1 hour of resting the dough, begin preheating your oven to 375° F. (I also like to use a pizza stone for baking crumb buns, if you have one, Great! Use it!)
  11. Remove the dough from the oiled bowl onto a lightly floured work surface and gently press the dough to release the gasses,, cut the dough into 2 equal pieces and and shape/roll each one into a rectangle shape the size of your GREASED but NO Parchment paper pan - I am using a 9" x 13" pan
  12. Dock the dough with a fork to allow stream to escape while baking
  13. Spread with the pumpkin filling, then the other half of the dough
  14. Cover the entire bun with streusel topping but do not use too much pressure to push the streusel into the pan, but rather use a fluffing motion and gently spread the streusel around the dough covering the entire dough
  15. Bake on the center rack in on the pizza stone in a preheated 375°F oven for 40 minutes, then turn the oven down to 325°F take it off the pizza stone (just by moving it to another rack) and bake for another 8 minutes or until the streusel is no longer doughy. (You can check this simply by moving a larger piece of streusel to the side with a fork or spatula to see if the center is still raw)
  16. Cool to warm before serving, cut into desired portions and sprinkle powdered sugar over the top of the buns.
Notes
Like any yeast pastry crumb buns are best served the day they are made, but you can wrap them tightly to keep them fresh for up to 4 days.

They will tend to dry out after a couple days, so I heat them wrapped in a damp paper towel in the microwave to make them slightly more moist to re-serve
3.5.3226

 

 

 

 

Filed Under: All Recipes, Crisps & Casseroles, Muffins and Breakfast, Yeast Breads

Previous Post: « The Best Vegan Egg Replacer for Baking
Next Post: Vegan Fudge Icing Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My New Book

Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a real bakery since I sold mine in late 2014, and since mid 2016 I make nothing but the best vegan recipes! Read More…

Categories

  • All Recipes
  • Baking 101
  • Brownies and Bars
  • Cake Decorating
  • Cake Recipes
  • Cheesecake
  • Cobblers
  • Cookies
  • Crisps & Casseroles
  • Cupcakes
  • Donuts
  • Holiday Baking
  • How to Cook Vegan for Beginners
  • Ice Cream
  • Icings and Fillings
  • Individual Desserts
  • Layer Cakes
  • Miniatures
  • Mousse Recipes
  • Muffins and Breakfast
  • No Bake Desserts
  • Pies and Tarts
  • Plant Based Egg Recipes
  • Top 5 Pumpkin Recipes
  • Yeast Breads

Brownies and Bars

Vegan Black Forest Brownies

Vegan Black Forest Brownies

Cranberry Mocha Fudge Brownies

Cranberry Mocha Fudge Brownies

Vegan Snickers Brownies

Vegan Snickers Brownies

100 Hour vs 1 Hour Vegan Fudge Brownies

100 Hour vs 1 Hour Vegan Fudge Brownies

See More →

Cake Recipes

Matcha Cake Recipe ~ Vegan Green Tea Cake

Matcha Cake Recipe ~Vegan Green Tea Cake

Vegan Apple Custard Cake

Vegan Apple Custard Cake

Vegan Boston Creme Pie

Vegan Boston Creme Pie

Vegan Raspberry Mousse Cake

Raspberry Mousse Cake

See More →

CUPCAKES

Vegan Fudge Cupcakes

Vegan Fudge Cupcakes

Metropolitan Cupcakes

Metropolitan Cupcakes

Vegan Bailey's Irish Cream Cupcakes

Vegan Bailey’s Irish Cream Cupcakes

hulk smash muffins

Hulk Smash Power Cupcakes

See More →

LAYER CAKES

Vegan Apple Custard Cake

Vegan Apple Custard Cake

Peanut Butter Fudge Brittle Cake

Peanut Butter Fudge Brittle Cake

Vegan Raspberry Mousse Cake

Raspberry Mousse Cake

Copy Cat Recipe for Reese's Peanut Butter Cup Cake

Vegan Peanut Butter Cup Cake

See More →

CHEESECAKE

Vegan Grasshopper Cheesecake

Vegan Grasshopper Cheesecake

Vegan Geman Chocolate Cheescake

Vegan German Chocolate Cheesecake

Vegan Black Forest Cheesecake

Vegan Black Forest Cheesecake

Vegan Maple Baklava Cheesecake

Vegan Maple Baklava Cheesecake

See More →

COOKIES

St. Patrick's Day Cookie & Cream Cake

Cookie Cream Cake

Homemade Vegan Oreo Cookies

Vegan Oreo Cookies

Vegan Linzer Cookies

Vegan Linzer Cookie Recipe

Red Velvet Cookies all natural NO DYE and VEGAN!

Red Velvet Cookies (all natural- no dye – vegan)

See More →

Copyright © 2021 Gretchen's Vegan Bakery on the Foodie Pro Theme