Cathy Katin-Grazzini
Cathy’s Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Pumpkin Raisin Buns
 
Light, tasty yeasted whole wheat buns, sweetened with dates and raisins, high fiber, low-fat.  Perfect winter treat for breakfast or brunch, as a snack, after a workout or to enjoy on a hike.
 
Prep & rise time 80 minutes           Bake time 25-30 minutes 
Makes 12 large or 20 small buns
 
Ingredients
 
½ cup unsweetened almond milk, warmed
2 ½ teaspoons dry yeast
½ cup date paste from 1 cup pitted dates, any variety
¾ cup pumpkin purée
3 ½ cups white whole wheat flour
½ teaspoon ground Ceylon cinnamon
Pinch freshly ground nutmeg
Pinch ground ginger
Pinch ground cloves
1 cup raisins, any variety, soaked and drained
 
Directions
 
Preheat oven to 350°F/175°C
 
Make date paste by covering dates in a bowl with water, microwave or heat on stovetop for a few minutes. Cool. Blend dates with soaking water in a food processer or high-speed blender.
 
In a large bowl heat almond milk to lukewarm only. Sprinkle yeast across surface, stir to combine. Wait 10 minutes to activate yeast.
 
Mix in date paste and pumpkin purée. Mix in ½ cup of flour.  Cover and allow to rest 30 minutes.
 
Mix in remaining flour, adding enough to achieve a lightly sticky dough.  Allow to rise for 1 hour.
 
Shape into balls and arrange, touching, in an 11” round baking pan. Cover with a slightly damp cloth or plastic wrap and allow to rise 30 minutes
 
Brush tops with aquafaba. Bake for 25-30 minutes or until firm to touch and lightly golden.
Cook pan on a rack before digging in!