Nutella Stuffed Pumpkin Buns

Name: Nutella Stuffed Pumpkin Buns
Prep time: 1 h 45 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 14 small pumpkin buns
Cuisine: American (Fall-Inspired)
Ingredients: ½ cup water, lukewarm; ¾ cup milk, lukewarm; 1 tbsp dry yeast (instant or active dry); 1 tbsp sugar; 8 tbsp (½ cup) unsalted butter, melted; 1 egg, separated (white for the dough, yolk for brushing); 4 cups all-purpose flour; ½ tbsp salt; 1 egg yolk (reserved from the dough); 1 tbsp olive oil; Nutella, as needed; 14 small pretzel sticks, for the stems

These soft, fluffy pumpkin-shaped buns are filled with Nutella and baked until golden brown. A delightful autumn bake with a chocolate-hazelnut center.

2 hours 5 minutesMakes 14 small pumpkin buns

American (Fall-Inspired)October 8, 2026

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The recipe

Nutella Stuffed Pumpkin Buns

Prep: 1 hour 45 minutes
Cook: 20 minutes
Total: 2 hours 5 minutes
Serves: 14 small pumpkin buns

Ingredients

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For the Dough:

For the Egg Wash:

For the Filling & Decoration:

Method

In a large mixing bowl, combine the lukewarm water, milk, instant dry yeast, and sugar. Stir gently and let sit for about 5 minutes until slightly foamy.
Add the melted butter and egg white to the mixture. Gradually add the flour and salt, mixing until a dough begins to form.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for approximately 30 minutes.
Knead the dough until smooth and elastic. Return it to the bowl, cover, and let it rest for another 30 minutes.
Transfer the dough to a lightly floured surface and divide it into equal portions. The size is entirely up to you, but I made 14 small pumpkin buns. Shape each portion into a smooth ball, cover, and let rest for another 5 minutes.
Cut pieces of food-safe cotton kitchen twine long enough to wrap around each dough ball. Gently wrap the twine around the dough in several directions, crossing underneath and over the top to create pumpkin-like sections. Tie loosely to allow room for the dough to expand while baking, and trim away any excess twine.
Arrange the shaped buns on a baking sheet lined with parchment paper, leaving space between each one. In a small bowl, whisk together the reserved egg yolk and 1 tablespoon of olive oil. Lightly brush the mixture over each bun.
Preheat the oven to 375°F (190°C). Bake for approximately 20 minutes, or until the buns are golden brown. Begin checking around the 15-minute mark, as baking times may vary depending on your oven.
Allow the buns to cool slightly before carefully cutting and removing all the kitchen twine.
Once the buns have cooled enough to handle, make a small opening underneath each bun and pipe in Nutella, or your preferred filling.
Insert a small pretzel stick into the top center of each bun to resemble a pumpkin stem.

Dilruba’s tips

Make sure the kitchen twine is 100% cotton and oven-safe, and tie it loosely so the buns have room to expand.
Avoid tying the twine too tightly, as the dough needs room to rise in the oven.
Allow the buns to cool before adding Nutella so the filling stays inside.
Bake at 375°F (190°C) for approximately 18–20 minutes, or until golden brown and cooked through. Every oven is different, so keep an eye on the buns toward the end of baking to avoid overbaking.
Enjoy!