High-Fiber, High-Protein Pumpkin Brioche Buns
Pumpkin breads quietly appeared in home kitchens centuries ago, when autumn harvests were too abundant to waste.
Bakers in Europe and North America began folding mashed pumpkin into dough, creating soft, golden breads that felt warm, simple, and comforting.
But here’s where things get interesting.
What happens when that rustic pumpkin tradition meets the luxurious softness of French brioche? You get something truly special.
Light, fluffy buns with a gentle pumpkin sweetness and that signature brioche richness we all love.
I always find pumpkin fascinating in baking. It doesn’t shout for attention—it just works behind the scenes, making the dough softer, richer, and beautifully golden.
Add a boost of fiber and protein, and suddenly these buns feel both indulgent and smart.
So these aren’t just buns—they’re a little meeting point of harvest tradition and modern baking.
And honestly, once you smell them baking… waiting for them to cool might be the hardest part.
Nutritional Values (Approximate):
Per Bun (1 of 8): Protein: ~17–18 g | Fiber: ~5–7 g
Whole Batch: Protein: ~135–145 g | Fiber: ~45–55 g
Nutrition
per serving (≈137g)Instructions
20 stepsTo Prepare the Psyllium Gel:
Get your ingredients together before you begin.
Mix water with psyllium husk immediately to avoid clumping.
Stir well and let sit 3–5 minutes until thickened.
To Make the Dough:
In a large bowl combine all dry ingredients including yeast.
In another bowl, mix Greek yogurt, pumpkin puree, eggs, egg yolk, and 30g olive oil until smooth.
Add the psyllium gel and the wet mixture into the dry ingredients.
Mix thoroughly until a cohesive, soft, slightly sticky dough forms.
Let rest 10 minutes to fully hydrate.
Shaping:
Lightly oil hands with the remaining 30g olive oil.
Divide dough into 8 equal pieces.
Shape into smooth buns.
Place on parchment-lined tray with space between them.
Fermentation:
Cover and ferment approximately 60 minutes at room temperature.
Buns should visibly double in size.
Do not overproof — bake as soon as doubled.
Baking:
Brush gently with egg wash.
Sprinkle pumpkin seeds on top.
Bake at 180°C/360°F for approximately 35 minutes until golden brown.
Internal temperature should reach ~94–96°C/200-205°F.
Cool at least 45 minutes before slicing.
