Pumpkin Sticky Buns, THM E

Who doesn’t love warm, gooey sticky buns with pecans or raisin on them? These pumpkin sticky buns are just perfect; soft, sweet, and gooey and you can add pecan, raisins, or let them plain.

As many of you know by following my blog that I love to bake using sourdough starter. Sourdough starter ferments the flour which in turns makes the product easier for your body to digest.

My starter, pictured below, is over 9 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You may wonder why there is yeast in this recipe. I find that a bit of yeast in sweet breads helps to get a better rise which in turn makes a softer bread/roll.

These sticky buns are so soft and just plain delicious. Without the pecans they are considered a THM E or carb source since there is very little fat in them.

I purchase this foodservice jumbo muffin pan and I love it. It is very heavy duty, is easy to wash, and makes a perfect serving size sticky bun.

Pumpkin Sticky Buns, THM E

  • Cinnamon roll dough:
  • ½ cup almond milk
  • 1 cup active/fed sourdough starter
  • 1 cup pumpkin puree
  • 2 egg whites
  • 1 tablespoon butter, melted
  • 1 tablespoon honey
  • 1 teaspoon pumpkin pie spice
  • 1 ½ tablespoons vital wheat gluten
  • 2 ½-3 cups white whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon yeast
  • Cinnamon mixture:
  • 1 ½ teaspoons cinnamon
  • ½ cup brown sugar sweetener
  • 1 tablespoon melted butter
  • Sticky part:
  • 2 tablespoons butter
  • ½ cup ChocZero Maple Syrup
  • ½ cup water
  • 3 tablespoons brown sugar sweetener
  • ½ teaspoon Maple Flavoring
  • pecans or raisins
  • Mixing: In mixer bowl combine almond milk, sourdough starter, pumpkin puree, egg whites, and honey, 2 cups flour, yeast, and vital wheat gluten. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt. Knead 3-4 minutes.
  • Fermenting: Place in a greased bowl and cover with a lid. Allow dough to rise 5 hours at room temperature.
  • Shaping: Combine the sticky part ingredients. Whisk together. Divide syrup into 12 holes in a jumbo muffin pan. Add either pecans or raisins if desired. Dust a surface with sprouted wheat flour. Roll dough into an 18 by 12 inch rectangle. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other. Place one roll in each muffin hole, cover, and allow to rise until doubled.
  • Baking: Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Allow the rolls to rest for 5 minutes and then invert over a baking sheet. 12 rolls.

As you can see above, I added pecans and raisins to some of the muffin holes. Adding pecans will make the sticky buns a THM XO.

Here the roll of dough is ready to be cut and placed into the muffin holes in this pan.

My favorite way to make these pumpkin sticky buns is with raisins. The raisins are soft and sticky with the syrup on them.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Amazon

Vital Wheat Gluten is an important ingredient in whole grain breads. Gluten is the structure that traps the gases that in turn cause the bread to rise.

Prairie Gold White Whole Wheat Flour is what I buy in 50 pound bags. This flour is very finely ground and makes wonderful bread. White whole wheat flour is ground from hard white spring wheat berries.

This yeast has been my favorite yeast for years. It is added dry with the flour. There is no need to proof the yeast in water before mixing it into the bread dough.

I love this jumbo muffin pan…you can even make hamburger buns in it.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Pumpkin Sticky Buns

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Fermenting time 7 hours
Servings 12
Author Glenda Groff

Ingredients

  • Cinnamon roll dough:
  • ½ cup almond milk
  • 1 cup sourdough starter
  • 1 cup pumpkin puree
  • 2 egg whites
  • 1 tablespoon butter melted
  • 1 tablespoon honey
  • 1 teaspoon pumpkin pie spice
  • 1 ½ tablespoons vital wheat gluten
  • 2 ½-3 cups white whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon yeast
  • Cinnamon mixture:
  • 1 ½ teaspoons cinnamon
  • ½ cup brown sugar sweetener
  • 1 tablespoon melted butter
  • Sticky part:
  • 2 tablespoons butter
  • ½ cup ChocZero Maple Syrup
  • ½ cup water
  • 3 tablespoons brown sugar sweetener
  • ½ teaspoon Maple Flavoring
  • pecans or raisins

Instructions

  1. Mixing: In mixer bowl combine almond milk, sourdough starter, pumpkin puree, egg whites, and honey, 2 cups flour, yeast, and vital wheat gluten. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt. Knead 3-4 minutes.
  2. Fermenting: Place in a greased bowl and cover with a lid. Allow dough to rise 5 hours at room temperature.
  3. Shaping: Combine the sticky part ingredients. Whisk together. Divide into jumbo muffin pan with 12 holes. Add either pecans or raisins if desired. Dust a surface with sprouted wheat flour. Roll dough into an 18 by 12 inch rectangle. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other. Place one roll in each muffin hole, cover, and allow to rise until doubled.
  4. Baking: Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Allow the rolls to rest for 5 minutes and then invert over a baking sheet. 12 rolls.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

2 thoughts on “Pumpkin Sticky Buns, THM E

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.