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Pumpkin Butter Buns

Fresh.n.Natural's picture
Ingredients
  Unbleached flour 2 Cup (32 tbs)
  Active dry yeast 1 Tablespoon (1 Package)
  Ground cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Tablespoon
  Pumpkin puree 1⁄2 Cup (8 tbs)
  Egg 1
  Wheat germ 1⁄4 Cup (4 tbs)
  Chopped pecans/Walnuts 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
Directions

1. Mix together 1/2 cup flour, the yeast, spices, salt, and baking soda in bowl.
2. Heat the milk, water, brown sugar, and oil until very warm. Stir into the dry mixture and beat with an electric mixer at medium speed for 2 minutes.
3. Stir in the pumpkin, egg, and wheat germ and beat at medium speed for 1 minute. Add the nuts and raisins and stir in enough flour to make a thick batter.
4. Cover the bowl and let rise in a warm place for 45 minutes, or until light and bubbly.
5. Stir the batter down and fill muffin tins three-fourths full. Let rise in a warm place for 45 minutes, or until light.
6. Preheat the oven to 375 degrees.
7. Bake buns for 20 minutes, or until done. Let stand in pans for 5 minutes, then turn out on a rack to cool.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable

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