Instant Pot Vegan Sweet Pumpkin Buns/Rolls: Pumpkin Recipes Healthy

How to Make Stuffed Sweet Pumpkin Buns/Rolls / Must-Try Pumpkin Recipe for Fall 

Hello Foodies, 
         These easy to bake, classic, super moist pumpkin buns can be the star of your Halloween party. These sweet pumpkin buns made with whole wheat flour, fresh pumpkin puree, olive oil, and stuffed with delicious pumpkin halwa. Or you can skip stuffing them, and these pumpkin buns are the perfect accompaniment to roast. These are easy to make without a stand mixer. They require no kneading and will perfectly rise in the instant pot. These are no maida(Apf) or no Bread flour, vegan pumpkin sweet buns. 


           I have been using the instant pot for more than three years and daily (as we eat dal-chawal/rice-lentils every day, so I use to cook rice and lentils in instant pot). And every time I prepare a new dish in the instant pot, it came out so good. 

YouTube Video:

Why I have used instant pot to make pumpkin buns:
  • Everything was done in one pot(like heating water, blooming of yeast, and rising the dough). 
  • No need to knead the dough for 10-15 minutes. 
  • Usually, the rising of the dough takes a couple of hours, but in an instant pot, it only takes 1-hour using yogurt function. 


What substitution can you use to make these pumpkin buns:
  • These are vegan buns, so I have used water and oil. 
  • You can replace water with milk and olive oil with butter. 
  • You can skip stuffing with pumpkin halwa and go ahead stuff some cheese cubes or bake without stuffing too. 
  • You can use maple syrup or honey instead of sugar. 
  • Also, you can use 1 or 2 eggs, which will make the buns taste a bit richer. 
  • You can use margarine or other non-dairy butter instead of olive oil. 
  • To get the perfect vibrant color to the buns, brush them with cream or egg wash. 
  • If you want to keep buns vegan, then brush them with veg.oil or vegan butter. 
  • You can use all-purpose flour or bread flour instead of whole wheat flour. 


Most Important Tip:
  • Make sure that, when you add the yeast to the water, sugar mixture, it shouldn't be so hot. If the mixture is too hot, then it will kill the yeast and your buns will turn dense. 
  • So must wait for the yeast to bloom, it took 5 minutes to me. 


Preparation Time: 15 Minutes; Baking Time:16-18 Minutes. 
Rise/Proof Time: 1 ½ Hour. 

Each Sweet Pumpkin Bun Contains 159 Calories. 


Step-by-step Recipe:
Ingredients:
To Prepare the Dough:
  • Whole Wheat Flour 2 ½ Cups
  • Pumpkin Puree ½ Cup
  • Instant dry yeast 2 ¼ Tsp
  • Olive oil 3 Tbsp
  • Brown Sugar 1 Tbsp 
  • Salt 1 Tsp 
  • Water ½ Cup + 2-3 Tbsp to knead the dough 


To Prepare the Sweet Pumpkin Stuffing:
  • Rava / Sooji / Semolina 1 Cup(Thin/Fine) 
  • Pumpkin Puree ½ Cup
  • Sugar ¾ Cup
  • Water 3 Cups
  • Pumpkin Spice 1 Tsp
  • Coconut oil 2 Tbsp(you can use ghee too) 
Others
  • Oil / Vegan Butter / Milk for brushing
  • Butter for brushing 

Instructions:
To Prepare the Dough:
  • Turn on the saute mode of the instant pot and turn off the saute function once the insert of the instant pot becomes hot. 
  • Now add water, brown sugar, salt, and mix well. 
  • Wait here for 2-3 minutes to cool the mixture if the pot got too hot. 
  • Now, add yeast, and mix all ingredients well and cover the instant pot with the glass lid or with a plate and let the yeast bloom for 5 minutes. 
  • After 5 minutes, add the whole wheat flour and pumpkin puree and mix using spatula until the flour comes together. 
  • If needed, knead for a minute or two and make a soft dough.
  • Add olive oil and mix all well and form the dough. 
  • Now, close the lid of the instant pot and let the dough rise on yogurt mode for 60 minutes or 1 hour. 
  • After an hour open the lid and the dough has doubled in size, punch it down and take it out. 


To Prepare Pumpkin Stuffing:
  • Turn on the sauté mode of the instant pot and heat coconut oil. 
  • Add semolina and roast for 3-4 minutes or until it becomes aromatic.
  • Now, turn off the saute mode and add pumpkin puree, sugar, pumpkin pie spice, and mix well. 
  • Add water and stir it and close the lid.
  • Place the vent on the sealing position and cook on manual mode(low) for 1 minute. 
  • Quick-release pressure and open the lid.
  • Mix all well, and soft and silky pumpkin stuffing is ready. 
  • Make small balls out of this stuffing and keep aside. 


To Stuff the dough with Sweet Pumpkin Stuffing:
  • Divide the dough into equal portions and roll each part into a round shape. 
  • Flatten the dough ball and place the pumpkin stuffing at the center, and seal the dough, and roll the ball.
  • Using baking twine, divide and tie the dough ball into eight parts. 
  • Similarly, tie remaining dough balls, and once done, rest them covered for ½ an hour.


To Bake the Pumpkin Buns/Rolls:
  • Preheat oven at 400 F / 210 C. 
  • Meanwhile, grease the dough balls with vegan butter, oil, or milk. 
  • Bake for 15-18 minutes or until the top is a golden color. 
  • Once done, remove and cool and then remove the twine from the buns
  • Apply some vegan butter on the buns. 
  • Sweet pumpkin buns are ready to munch on, serve them with a dip of your choice. Enjoy!!! 



Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 159 calories, along with 24.82 g carbohydrates, 3.6 dietary fiber, 4.6 g fats, and 4.44 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 


Recipe:
Ingredients:
To Prepare the Dough:
  • Whole Wheat Flour 2 ½ Cups
  • Pumpkin Puree ½ Cup
  • Instant dry yeast 2 ¼ Tsp
  • Olive oil 3 Tbsp
  • Brown Sugar 1 Tbsp 
  • Salt 1 Tsp 
  • Water ½ Cup + 2-3 Tbsp to knead the dough 
To Prepare the Sweet Pumpkin Stuffing:
  • Rava / Sooji / Semolina 1 Cup(Thin/Fine) 
  • Pumpkin Puree ½ Cup
  • Sugar ¾ Cup
  • Water 3 Cups
  • Pumpkin Spice 1 Tsp
  • Coconut oil 2 Tbsp(you can use ghee too) 
Others
  • Oil / Vegan Butter / Milk for brushing
  • Butter for brushing 
Instructions:
To Prepare the Dough:
  • Turn on the saute mode of the instant pot and turn off the saute function once the insert of the instant pot becomes hot. 
  • Now add water, brown sugar, salt, and mix well. 
  • Wait here for 2-3 minutes to cool the mixture if the pot got too hot. 
  • Now, add yea, and mix all ingredients well and cover the instant pot with the glass lid or with a plate and let the yeast bloom for 5 minutes. 
  • After 5 minutes, add the whole wheat flour and pumpkin puree and mix using spatula until the flour comes together. 
  • If needed, knead for a minute or two and make a soft dough.
  • Add olive oil and mix all well and form the dough. 
  • Now, close the lid of the instant pot and let the dough rise on yogurt mode for 60 minutes or 1 hour. 
  • After an hour open the lid and the dough has doubled in size, punch it down and take it out. 
To Prepare Pumpkin Stuffing:
  • Turn on the sauté mode of the instant pot and heat coconut oil. 
  • Add semolina and roast for 3-4 minutes or until it becomes aromatic.
  • Now, turn off the saute mode and add pumpkin puree, sugar, pumpkin pie spice, and mix well. 
  • Add water and stir it and close the lid.
  • Place the vent on the sealing position and cook on manual mode(low) for 1 minute. 
  • Quick-release pressure and open the lid.
  • Mix all well, and soft and silky pumpkin stuffing is ready. 
  • Make small balls out of this stuffing and keep aside. 
To Stuff the dough with Sweet Pumpkin Stuffing:
  • Divide the dough into equal portions and roll each part into a round shape. 
  • Flatten the dough ball and place the pumpkin halwa stuffing at the center, and seal the dough, and roll the ball.
  • Using baking twine, divide and tie the dough ball into eight parts. 
  • Similarly, tie remaining dough balls, and once done, rest them covered for ½ an hour.
To Bake the Pumpkin Buns/Rolls:


  • Preheat oven at 400 F / 210 C. 
  • Meanwhile, grease the dough balls with vegan butter, oil, or milk. 
  • Bake for 15-18 minutes or until the top is a golden color. 
  • Once done, remove and cool and then remove the twine from the buns
  • Apply some vegan butter on the buns. 
  • Sweet pumpkin buns are ready to munch on, serve them with a dip of your choice. Enjoy!!!
  • If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

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