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–+ servings
Pumpkin Crumb Buns

Pumpkin Coffeecake Buns

The crumb bun is a classic New Jersey staple and happened to be one of the best sellers when I owned my bakery & today I've loaded it up with pumpkin and all the fall spices!
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Prep Time 4 hours
Cook Time 50 minutes
Total Time 4 hours 50 minutes
Servings 12

Ingredients
  

For the Bun Dough

  • 14 Tbs Plant Milk 207ml
  • ¼ cup Softened Vegan Butter 60ml
  • ½ cup Granulated Sugar 100g
  • 1 teaspoon Dry Yeast
  • ½ cup Canned Pumpkin 110g
  • 3 cup All Purpose Flour 375g
  • 2 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Salt

For the Streusel Topping

  • ⅓ cup Light Brown Sugar 70g
  • ½ cup Granulated Sugar 100g
  • ½ teaspoon Salt 3g
  • ½ teaspoon Ground Cinnamon
  • 10 Tbs Vegan Butter 140g
  • 1½ cup Cake Flour + 2 Tbs 195g

For the Pumpkin Layer

  • 1 cup Solid Pumpkin 226g
  • ½ cup Light Brown Sugar 100g
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ½ teaspoon Ginger
  • ⅙ teaspoon Ground Clove

Instructions
 

  • First prepare the bun dough by combining the yeast & warm milk with a pinch of sugar After 5 minutes it should be frothy to prove that it is working, so you can proceed to mix the recipe
  • Combine all of the ingredients including the yeast milk into the work bowl of your stand mixer with the dough hook attachment & mix for 2 minutes on low speed. Stop the mixer to scrape the bottom & sides of the bowl to help the dough incorporate evenly.
  • 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
  • Mix for another 5 minutes then turn the dough out onto a generously floured surface & 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.
  • Place dough in a lightly oiled bowl cover & allow to rest for about 1 hour at room temperature.
  • Prepare the pumpkin layer by combining all the pumpkin filling ingredients together in a bowl, reserve.
  • Next prepare the streusel topping by creaming the cold butter with both sugars - about 2 minutes.
  • Add the cinnamon, salt & flour and mix just until combined and keep in the freezer until needed.
  • 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!)
  • Remove the dough from the oiled bowl onto a lightly floured work surface and gently press the dough to release the gasses roll into a rectangle shape the size of your greased pan - I am using a 9" x 13" pan (no parchment paper)
  • Dock the dough with a fork to allow steam to escape while baking
  • Spread with the pumpkin filling
  • 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 & gently toss the streusel around on top of the dough covering the entire dough
  • Bake on the center rack in on the pizza stone in a preheated 375°F oven for 30 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 15-20 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)
  • Cool to warm before serving, cut into desired portions & sprinkle powdered sugar over the top of the buns.

Video

Notes

Storage 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
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