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A rectangular baking pan with 6 very large Maple Spiced Pumpkin Buns in it.
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5 from 1 vote

Maple Walnut Spiced Pumpkin Buns

You’ve probably had traditional cinnamon buns, but have you tried my Maple Walnut Spiced Pumpkin Buns? A fun, flavourful deviation from tradition!
Prep Time30 mins
Cook Time40 mins
Rising Time1 hr
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Servings: 6 Large Buns
Calories: 934kcal
Author: Marie Porter



  • 1 ½ cups Warm – not hot! – water
  • 4 teaspoon Active Dry Yeast
  • 2 tablespoon Brown Sugar
  • 5+ cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 cup Pumpkin Puree NOT pie filling mix
  • 2 teaspoon Vanilla Extract
  • ¼ cup Butter, Melted
  • ¼ cup Maple Syrup
  • ½ cup Packed Brown Sugar
  • 1 tablespoon Cinnamon
  • 2 teaspoon Ground Ginger
  • 1 teaspoon Ground Cloves
  • ½ teaspoon Ground Nutmeg
  • ½-1 cup Chopped Walnuts
  • Extra butter or pan spray
  • 1 tablespoon Granulated Sugar

Maple Glaze

  • ¼ cup Maple Syrup
  • 2 tablespoon Butter, Melted
  • 2 teaspoon Vanilla Extract
  • Pinch Salt
  • 2 cups Confectioners / Icing / Powdered Sugar



  • Stir yeast and brown sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
  • In a large mixing bowl, combine about half the flour and salt. Pour in yeast mixture, pumpkin, and vanilla, stir well to combine. Add remaining flour, combine. Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)
  • Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
  • Once dough has doubled in size, roll out on a floured surface. Aim to make it a large rectangle, say 20 x 12″ or so.
  • Combine melted butter and maple syrup, evenly brush over dough, leaving a 1″ border around the edge. Combine brown sugar and spices, sprinkle evenly over the butter/maple syrup mixture. Sprinkle chopped walnuts evenly over sugar mixture. Starting with one of the shorter edges, tightly roll the dough up.
  • Generously grease a 9 x 13″ baking pan with extra butter or pan spray, sprinkle with sugar.
  • Using a very sharp knife, slice the roll into 6 even rounds. Carefully place each roll into the pan, spacing them evenly.
  • Cover pan with plastic wrap, allow to rise one more time – about 45 minutes. While waiting for the buns to rise, heat oven to 375F. Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.
  • As buns are baking, make the glaze:

Maple Glaze:

  • Whisk together maple syrup, butter, vanilla extract, and salt until smooth and well combined. Add powdered sugar a little at a time, whisking until smooth and well combined – glaze will be THICK. It should be only barely spreadable – think with a teaspoon or two of milk if needed.
  • Spread glaze onto buns while still hot.


Calories: 934kcal | Carbohydrates: 171g | Protein: 16g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 475mg | Potassium: 401mg | Fiber: 7g | Sugar: 81g | Vitamin A: 6591IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 6mg