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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC


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




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




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!

Pumpkin Raisin Buns