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Pumpkin Butter Buns

Fresh.n.Natural's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2283 Calories from Fat 565

% Daily Value*

Total Fat 65 g100.5%

Saturated Fat 10.2 g51.1%

Trans Fat 0 g

Cholesterol 217.1 mg72.4%

Sodium 1435.3 mg59.8%

Total Carbohydrates 386 g128.8%

Dietary Fiber 25.9 g103.8%

Sugars 136.8 g

Protein 54 g108.5%

Vitamin A 388.2% Vitamin C 13.2%

Calcium 29.1% Iron 120.9%

*Based on a 2000 Calorie diet

Pumpkin Butter Buns Recipe