I’m not much of a pumpkin spice person. I’m Dominican. We don’t really use pumpkin in sweet ways unless it’s some kind of auyama bread pudding or flan. That’s about it. So this recipe is basically me assimilating to U.S. culture. Interesting that I write this on
Colombus Indigenous Peoples’ Day.
Last year I wrote a blog post about how much I love Sohla El-Wally and her toll house bun recipe. I wrote about it here.
The recipe for this is pretty simple. I’m just going to share the filing and the icing because for the dough recipe I used Claire Saffitz’ Yeasted Sweet Dough recipe and you can find it here. Also I don’t own it.
Assimilation filling (pumpkin spice buns) recipe
- 1 cup of pureed pumpkin (I used canned)
- 3 tablespoons of brown sugar
- 1 tablespoon of vanilla sugar (if you don’t have this, just add 1 tsp vanilla extract + caster sugar)
- 1 tablespoon of fresh ground ginger
- 1 tablespoon of ground cinnamon
- 1 teaspoon of ground cloves
- 1 teaspoon of ground cardamom
- 1 teaspoon of ground nutmeg
- 2 tablespoons of melted butter – set aside
For the icing:
- 1/2 cup cream cheese, softened
- 1/4 cup confectioner’s sugar
- 1 tsp vanilla
In a large bowl mix together all the ingredients until you have a homogenous paste. That’s it. This is your bun filling.
For the full recipe (dough + bake) follow Claire Safftiz’s YouTube channel or buy her book. Go and support people who actually do this for a living. 🙂 I’m just someone who loves to cook and bake things.