Okay… hang with me on this one. If you had told me a year ago that I would LOVE a hamburger bun that was pumpkin and whole wheat flour, I would have laughed. But it’s so good! You could do this with pumpkin or sweet potato. There is a sweet potato tortilla that is so good and easy to make and prompted me to make these.
I found my inspiration from Vegan Richa’s Vegan Sweet Potato Rolls. That recipe takes an hour and a half and I didn’t have that kind of time. You can whip these up in 15 minutes. I ditched the yeast and swapped the sweet potato puree for a pumpkin puree I had canned in my pantry. Since I was using it for hamburgers, I skipped the herbs, though I am sure they would be delicious if you made the original recipe.
Pumpkin Wheat Hamburger Buns
Time to mix: 5 minutes
Time to cook: 10 minutes
Total time: 15 minutes
- 3/4 c oat milk
- 3/4 c pumpkin puree (you could use sweet potato)
- 2 tbsp olive oil
- 3 c wheat flour
- 3/4 tsp salt
- Coconut oil for cooking
Mix together all the ingredients other than the coconut oil in a bowl. Note, this is going to take a little work. Instead of simply stirring, push down and slide a spoon through the puree to integrate the flour sooner.
Heat up a griddle at 300 degrees and melt a thin layer of coconut oil. Grab 1/3 c of the dough, roll it in your hands and then push to flatten it. Lay it on the griddle and allow it to cook 4 minutes. Flip and cook until done throughout.