If you’re looking for a recipe that combines a soft, fluffy texture with the natural sweetness of pumpkin and a luscious red bean filling, these steamed pumpkin buns are perfect! I love how they’re not just delicious but also fun to shape and serve.
A Seasonal Delight with a Classic Twist
You won’t believe how much my family loves buns!
They’re a staple in our home, and over the years, I’ve explored countless variations.
Some of my favorites include Steamed Bunny Buns, Soft and Fluffy Purple Sweet Potato Buns, Noodle Buns with Tofu, and Walnut Buns.
Each one brings a unique twist to the table, but the common thread is how irresistible they are—soft, flavorful, and perfect for any occasion. There’s nothing quite like seeing the excitement when a fresh batch of buns is served!
In our family, pumpkin isn’t just for savory dishes like Salted Egg Pumpkin. It’s a star ingredient in many of our dough-based recipes, thanks to its natural sweetness and vibrant color.
I love using pumpkin to create recipes like Pumpkin Mantou, Pumpkin Tang Yuan, Pumpkin Mooncakes, Pumpkin Mochi, Pumpkin Fa Gao, and even traditional Chinese Pumpkin Cake.
These steamed pumpkin buns are another favorite, combining the essence of pumpkin with the classic comfort of Red Bean Paste Buns.
The best part? These buns are incredibly easy to make with just one proofing step. The result is soft, fluffy buns that are not only delicious but also healthier, with no added preservatives.
Some readers have mentioned struggling to achieve that perfectly fluffy texture, and my top tip is to always use a kitchen scale for precise measurements. Trust me, this small step can make all the difference in the final result.
For this recipe, I recommend steaming a bit more pumpkin than you think you’ll need.
This recipe calls for 190g of steamed pumpkin puree, but keep in mind that the water absorption of pumpkin and flour can vary.
You might need to adjust by adding a little more puree or flour to get the right dough consistency.
Don’t worry if you have leftover pumpkin puree—it’s incredibly versatile! Use it to whip up treats like Steamed Pumpkin Cake, so nothing goes to waste.
One of the reasons I adore making buns is the endless creativity they offer. Once you master the technique for creating soft, fluffy dough, the filling options are limitless.
While red bean paste is a classic choice, you can easily swap it out for other fillings like purple sweet potato paste, taro paste, black sesame paste, or winter melon paste.
These pumpkin buns are a testament to how simple ingredients can come together to create something extraordinary. Give them a try, and I’m sure they’ll become a favorite in your home too!
Why You‘ll Love This Recipe
- Easy to Make: With step-by-step instructions, even beginners can nail this recipe.
- Natural Ingredients: The pumpkin adds natural color and flavor, while lard enhances the dough’s softness.
- Customizable: Swap out the red bean paste for other fillings like lotus seed paste or custard.
Ingredients
Dough
- 190g pumpkin puree
- 300g all-purpose flour
- 3g yeast
- 5g sugar
- 10g lard
Filling
- 240g red bean paste (12 portions, about 20g each)
Instructions
Step 1: Prepare the Pumpkin
- Peel the pumpkin and slice it thinly for quicker steaming.
- Steam the slices over medium heat for 15-20 minutes, until fork-tender.
- Measure out 190g steamed pumpkin and mash into a smooth puree while warm. Let cool completely before using.
Step 2: Prepare the Filling
- Divide the red bean paste into 12 portions(20g each). Roll into smooth balls and set aside.
Step 3: Make the Dough
- Mix the cooled pumpkin puree with 3g yeast and 5g sugar, stirring until dissolved.
- Add 300g flour and mix until the mixture resembles crumbs.
- Add 10g lard and knead on a clean surface for 10-15 minutes until smooth, elastic, and no longer sticky.
Step 4: Shape the Buns
- Roll the dough into a long log, then divide it into 12 equal portions, each weighing approximately 40g.
- Roll each portion into a ball, then flatten into a disk with the center thicker than the edges.
- Place a 20g red bean paste ball in the center and wrap the dough around it, sealing tightly.
- Shape into a smooth bun and score grooves on the surface with a dough scraper to resemble a pumpkin. Pinch a small tip at the top for the “stem.”
Step 5: Proof and Steam
- Arrange the buns on a steamer tray, leaving space between them. Cover with a damp cloth and let proof for 30-45 minutes until 1.5 times their original size.
- Bring water to a boil, place the buns in the steamer, and steam over medium-high heat for 12 minutes.
Turn off the heat and let the buns rest in the steamer for 3 minutes to avoid collapsing.
Frequently Asked Questions
What if my dough is too sticky or dry?
Pumpkin moisture varies. If the dough feels sticky, sprinkle in a little more flour. If too dry, add a teaspoon of water at a time.
Can I use oil instead of lard?
Lard enhances the dough’s softness, but you can substitute with vegetable oil or butter if preferred.
How do I store the buns?
Store leftovers in an airtight container and steam for 5 minutes to reheat. You can also freeze them for up to a month.
Steamed Pumpkin Buns Recipe
Ingredients
Dough
- 190 g pumpkin puree
- 300 g all-purpose flour
- 3 g yeast
- 5 g sugar
- 10 g lard
Filling
- 240 g red bean paste 12 portions, about 20g each
Instructions
Step 1: Prepare the Pumpkin
- Peel the pumpkin and slice it thinly for quicker steaming.
- Steam the slices over medium heat for 15-20 minutes, until fork-tender.
- Measure out 190g steamed pumpkinand mash into a smooth puree while warm. Let cool completely before using.
Step 2: Prepare the Filling
- Divide the red bean paste into 12 portions(20g each). Roll into smooth balls and set aside.
Step 3: Make the Dough
- Mix the cooled pumpkin puree with 3g yeast and 5g sugar, stirring until dissolved.
- Add 300g flour and mix until the mixture resembles crumbs.
- Add 10g lard and knead on a clean surface for 10-15 minutes until smooth, elastic, and no longer sticky.
Step 4: Shape the Buns
- Roll the dough into a long log, then divide it into 12 equal portions, each weighing approximately 40g.
- Roll each portion into a ball, then flatten into a disk with the center thicker than the edges.
- Place a 20g red bean paste ball in the center and wrap the dough around it, sealing tightly.
- Shape into a smooth bun and score grooves on the surface with a dough scraper to resemble a pumpkin. Pinch a small tip at the top for the “stem.”
Step 5: Proof and Steam
- Arrange the buns on a steamer tray, leaving space between them. Cover with a damp cloth and let proof for 30-45 minutes until 1.5 times their original size.
- Bring water to a boil, place the buns in the steamer, and steam over medium-high heat for 12 minutes.
- Turn off the heat and let the buns rest in the steamer for 3 minutes to avoid collapsing.
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