Pumpkin Spice Iced Buns

Old School Pumpkin Spice Iced Buns: A Cozy Autumn Treat

As autumn casts its golden glow and the air turns crisp, there’s something wholly comforting about indulging in seasonal flavors. These Old School Pumpkin Spice Iced Buns are a delightful throwback that captures the essence of fall in every bite. Imagine fluffy, spiced buns complete with a sweet icing drizzle that dances on your taste buds. You won’t just eat these; you’ll savor them with gratitude for the warmth and joy they bring during this cozy season. Ready to embark on this baking adventure? Join me in making these delightful buns—subscribe to receive this recipe right in your inbox!

Why You’ll Love This Recipe

These Old School Pumpkin Spice Iced Buns are not just a treat; they’re an experience! With rich flavors of cinnamon, nutmeg, and ginger making your kitchen smell like a fall festival, these buns are easy to prepare and perfect for all ages. They make for an excellent snack or a beautiful centerpiece for your brunch table. Plus, they’re a fantastic way to engage your family in the kitchen, reminiscing about cherished moments while creating new memories together!

Ingredients

– 500g strong white bread flour
– 70g caster sugar
– 10g salt
– 10g instant yeast
– 300ml warm milk (whole or semi-skimmed)
– 50g unsalted butter, softened
– 1 large egg
– 100g pumpkin puree
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp ground ginger
– 1/4 tsp allspice
– 200g icing sugar
– 2-3 tbsp water

Necessary Tools

– Large mixing bowl
– Measuring cups and spoons
– Pitcher for wet ingredients
– Clean surface for kneading
– Baking tray
– Damp cloth
– Wire rack for cooling
– Mixing bowl for icing
– Whisk or spoon for mixing icing

See also Pineapple Lamington Loaf

Ingredient Swaps and Additions

Feel free to customize! Swap pumpkin puree for apple puree for a different flavor twist. You can replace the strong white bread flour with whole wheat flour for a heartier bun, though keep in mind it may alter the texture slightly. Add raisins or pecans for extra sweetness and crunch!

Step-by-Step Instructions

1. In a large mixing bowl, stir together the flour, sugar, salt, and instant yeast—keeping the salt and yeast apart for ideal activation.
2. In a pitcher, whisk together the warm milk, softened butter, egg, and pumpkin puree.
3. Pour the mixture into the dry ingredients and add cinnamon, nutmeg, ginger, and allspice. Mix until you have a cohesive dough.
4. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
5. Let the dough rise: place it in a greased bowl, cover it with a damp cloth, and let it sit in a warm place for about an hour until it has doubled in size.
6. Once risen, knock back the dough and divide it into 12 equal pieces. Shape each piece into a bun and let them rest on a greased baking tray.
7. Cover the tray and let the buns rise again for 30-45 minutes.
8. Preheat your oven to 200°C (or 400°F).
9. Bake for 15-18 minutes or until golden brown. Cool the buns on a wire rack.
10. For the icing, mix the icing sugar with water until it reaches a thick yet pourable consistency. Drizzle over the cooled buns.

Serving Suggestions

Serve these buns warm with a side of coffee or hot chocolate! They can also be paired wonderfully with whipped butter or a dollop of cream cheese frosting for an extra treat.

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