Vegan No-Yeast Chocolate Stuffed Pumpkin Buns
Vegan pumpkin buns with hidden chocolate centres, bound together with kitchen string to create eight distinctive segments. Spiced with warming pumpkin pie spice and topped with a pretzel or cinnamon stick, these require no yeast or rising time, making them ideal for quick baking. The tender crumb comes from self-raising flour and coconut yoghurt, while the chilled chocolate filling provides a surprising contrast. Perfect for autumn gatherings, afternoon tea, or meal prep, as they keep well and can be frozen. This version combines the trending pumpkin-spice aesthetic with a no-fuss method suitable for vegan bakers.
Ingredients
- 3 ½ oz pumpkin puree
- ⅝ cups thick coconut yoghurtdairy yoghurt1:1non-vegan
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- ¼ cups coconut or superfine sugar
- 1 ¾ cups self-rising flourall-purpose flour plus 1.5 tsp baking powder200g plus leaveningtexture changeadds gluten
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- 1 ½ oz vegan vanilla protein powderall-purpose flour1:1non-vegangluten-heavyadds gluten
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- 2 tsp pumpkin pie spice, or 1 tsp cinnamon plus 1/2 tsp ginger plus 1/4 tsp mixed spice plus pinch ground cardamom plus pinch ground nutmeg
- 1 ¾ oz thick chocolate spread, chilled if neededdairy chocolate hazelnut spread1:1non-veganadds tree_nuts
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- 1 tbsp melted vegan butter or oil spray
- 2 tbsp maple syrup
- 8 pretzel sticks or cinnamon sticks
- 8 cooking string pieces, approximately 23 ⅔" each
Instructions
- 1
Preheat oven to 160 Fan or 350°F and line a tray with parchment paper.
- 2
Scoop chocolate spread into 8 balls and chill until fairly firm.
- 3
Combine pumpkin puree, coconut yoghurt and sugar until smooth.
- 4
Stir in flour, protein powder and spices until a shaggy dough forms.
- 5
Knead briefly on a surface to bring together into a smooth ball.
- 6
Divide into 8 equal pieces and shape into balls.
- 7
Flatten each ball, place a chocolate ball in the middle, then pinch dough around it to seal and reshape into a ball.
- 8
Place a piece of string on a flat surface with a dough ball in the middle.
- 9
Pull string ends upward, cross them over, then fold back down at 90 degrees to the other string.
- 10
Repeat the folding process to create 8 segments, then tie the string without pulling too tightly.
- 11
Repeat to make 8 buns.
- 12
Brush or spray buns with melted vegan butter or oil.
- 13
Bake for 14 minutes until golden, puffy and cooked through.
- 14
Cool for 10 minutes, then carefully remove string and peel away.
- 15
Brush with maple syrup, insert a pretzel or cinnamon stick, and serve warm or cold.
Tips
Chill chocolate spread balls until firm so they hold their shape during dough sealing and don't leak during baking.
Don't pull the string too tight when tying the buns or the dough will be compressed and won't puff up evenly.
These buns are best enjoyed at room temperature with the pretzel or cinnamon stick providing a textural contrast to the soft crumb.
Good to Know
Cool completely, then store in a sealed container at room temperature for 1 day or in the fridge for 2-3 days. Wrap well and freeze for up to 1 month.
Prepare dough and stuff buns up to 4 hours ahead, covering and chilling until ready to bake. Unbaked buns can also be frozen on a tray then transferred to a container for up to 2 weeks; add 2-3 minutes to bake time.
Serve warm or at room temperature. Best enjoyed within 1 day of baking for optimal texture, though edible for 2-3 days refrigerated.
Common Mistakes
Don't skip chilling the chocolate spread balls or they will melt and leak through the dough during baking.
Don't pull the string too tight when wrapping and tying or the buns will not puff evenly and will look compressed.
Don't underbake or the interior will be damp; ensure buns are golden and a skewer comes out clean.
Substitutions
Vegan Options
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General Alternatives
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FAQ
Can I use regular flour instead of self-raising flour?
Yes. Replace 200g self-raising flour with 200g all-purpose flour plus 1.5 teaspoons baking powder, whisking them together before adding to the wet ingredients. This ensures even distribution of the leavening agent.
What if my chocolate spread is too soft to shape into balls?
Place the chocolate spread in the freezer for 10-15 minutes until it becomes firm enough to scoop and shape. Alternatively, use a harder chocolate spread variety or refrigerate a smooth nut butter mixed with cocoa powder and maple syrup.
How long do frozen buns take to defrost and can I reheat them?
Allow buns to thaw at room temperature for 1-2 hours. To serve warm, wrap loosely in foil and warm in a 150C oven for 5-8 minutes. Do not microwave as the filling may overheat and leak.