Vegane Kürbis-Brötchen

Vegan pumpkin rolls

With this simple recipe, you can easily make wonderfully fluffy, soft pumpkin-shaped pumpkin rolls yourself. The vegan pumpkin rolls without egg can be eaten with both sweet and savory toppings and are also gluten-free. The recipe is not only suitable for preparing for your juice cleansebut also ideal as a follow-up - a perfect snack for in between meals!  

Preparation: 5 min.

Preparation: 15-20 min.

Total time: 40-45 min.

Cuisine/Origin: Regional

Category: Low Sugar 

Ingredients (9-10 rolls):

600g spelt flour

80g butter vegan

300g pumpkin

1 tsp salt

1 tsp cinnamon

1 tsp turmeric

60ml plant-based milk

½ yeast


  1. First wash the pumpkin, cut into small pieces and place in a bowl
  2. Now add the vegan butter to the pumpkin and puree with a hand blender
  3. Next, mix all the dry ingredients together in a separate bowl, add the milk with the previously dissolved yeast and the pumpkin puree and knead into a dough
  4. Leave the dough to rest for half an hour, then shape the dough into 9 to 10 equal pieces and tie the desired pumpkin shape with kitchen string
  5. Finally, bake for 20 minutes at 180° C fan oven

Nutritional values (per portion):

207 kcal

34g carbohydrates

5g protein

6g fat

Recipe video:

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