Low Carb Pumpkin Spice Morning Buns

Low carb pumpkin spice morning buns are the absolute best way to celebrate the fall season. A simplified laminated dough recipe gives these morning buns a rich buttery flavor that no one will be able to resist.

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Inspiration for Low Carb Pumpkin Spice Morning Buns

Part of our job as food bloggers is establishing a presence on many different social media platforms, one of which includes Pinterest. Saving MANY Pins on Pinterest on a daily basis is just one of the tasks many of us perform. It is not often that I actually come across a recipe Pin that I outright must try! But, when I ran across Irvin Lin’s Pumpkin Spice Morning Buns, I knew I HAD TO ATTEMPT to adapt this recipe!

Irvin Lin is a critically acclaimed cookbook author of the book “Marbled, Swirled, and Layered.” He is an IACP-Award winning photographer, IACP-nominated blogger, and an award-winning baker. You can find Irvin’s blog at www.eatthelove.com.

Irvin used a modified “blitz” puff pastry method to make his Pumpkin Spice Morning Buns and gave step by step directions to help the method seem more simplistic. So, that is what we have done here, as well as captured a video to help provide you with upmost confidence in your Morning Bun baking endeavor.

What you will need:

2pkg active dry yeast

½ cup carrot juice, divided

1 cup Swerve granulated or erythritol, divided

3/ ¼ cup Almond flour, plus more for dusting

 ¼ cup Flaxseed meal

½ cup Whey protein powder, plain or vanilla (We use Jarrow, plain)

Kosher salt

3 TBL Pumpkin spice Blend, divided (Make your own with our recipe)

1 TBL xanthan gum

21 TBL butter, divided

¼ cup Swerve Brown

Zest of 2 oranges, optional

Muffin Pan

Rolling pin

1 gallon Ziploc bag

Low Carb Pumpkin Spice Morning Buns Nutrition

Each bun will approximately contain 348 calories, 32.3 grams of fat, 4.3 net carbs, and 7.6 grams of protein. These numbers do not reflect the extra almond flour incorporated into the batter from dusting.

All nutrition facts are provided in good faith, are not concrete, and are estimated to the best of our abilities.

How to make Low Carb Pumpkin Spice Morning Buns

In a small saucepan, over medium-low heat, warm half of the carrot juice. Once the carrot juice is around 115°, remove from heat and add the yeast. Allow to set for five or so minutes while preparing the dry ingredients for the dough.

Measure or weigh all of the dry ingredients and place in a food processor. Weigh or measure out the butter for the dough and set aside. Pulse the dry ingredients together, then pulse in the butter a few tablespoons at a time. The dough should be crumbly with pea-sized chunks of butter throughout.

Return to the carrot juice, make sure it is foamy. If it is not, the yeast has not been activated and you must start the carrot juice over. Add the remaining carrot juice to the yeasty carrot juice mixture if the carrot juice is foamy.

If you are having difficulty getting the yeast to activate, make sure you check the date on the yeast. If your yeast is not outdated, add one tablespoon of maple syrup to the carrot juice when heating. Scatter the yeast around the top of the juice, don’t pile it all in one place.

Once your carrot juice mixture is ready to go, pulse it into the dry ingredients.

Shaping the dough:

This really is where “baking is a feeling” comes into play.

Dust a clean work surface with almond flour and turn the dough out from the food processor. Add almond flour to the top as well and continue working flour into the dough until it is no longer sticky and will be easy to work with. Work it until it feels “right” to you.

Pick the dough up and dust the surface with almond flour again. Roll the dough to approximately ½ inch thick in a 10 x 14-inch rectangle, in a landscape orientation. This is something I NEVER measure. I just roll it until it looks and feels about right.

Fold the top one-third of the dough down and then the bottom one-third of the dough up over the top of the other. It is kind of like folding a piece of paper into thirds, the long way.

Roll the dough up from one end to create one giant roll, (I know it’s heartbreaking because it’s so pretty) then with the palm of your hand, flatten out the roll until it is about two inches in height.

Place the dough in a Ziploc bag and allow to rise at room temperature for one hour. Then, place in the refrigerator and cool for two hours or up-to overnight.

Preparing the Buns:

 Melt two tablespoons of butter and brush it on the inside of the muffin tins, then sprinkle each buttered tin with one teaspoon of sugar, reserve the remaining butter.

In a small bowl, combine three tablespoons of granulated Swerve or erythritol, ¼ cup of Swerve brown, 2 tablespoons of pumpkin spice blend, three tablespoons of butter, zest of two oranges, and ¼ teaspoon of salt, set aside.

Roll the dough into a rectangle, landscape orientation, approximately 12 x 18 inches and ½ inch thick. Again, this is something I never worry about measuring.

Fold the left side of the dough one-third in toward the center, then the right side one-third in toward the center. Again, like folding a piece of paper in to thirds. The dough will have three layers to it. Turn the dough 90° and roll it to approximately 8 x 16 inches.

Brush the top of the dough with the reserved butter from brushing the muffin pan, then sprinkle the filling over the top. With the long section of the dough parallel to yourself, tightly roll the dough. The dough will slightly tear apart, just mend it together rubbing your fingers over the top.

Slice the dough into 1-inch pieces and place in the prepared muffin pan. Cover the pan with plastic wrap and allow to rise at room temperature for one hour.

I just want to note, cutting the dough into 1 1/4- 1 1/2 inch slices results in a much lighter and more airy product but they are more difficult to get out of the pan. If slicing into larger pieces, they will require a slightly longer baking time.

Baking:

Preheat the oven to 350° ten minutes before you are ready to place the buns in the oven. Bake in the oven for 12-15 minutes or until the edges of the buns begin to darken. Run a knife around the edges of the buns and remove them from the muffin pan, with a fork. Do this immediately after removing the pan from the oven to prevent sticking.

Place 1/3 to ½ cup Swerve granulated or erythritol in a small bowl and roll the buns around in the sugar, then place on parchment paper.

These buns are recommended to be served immediately but stay surprisingly fresh in a sealed container for up to two weeks.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out pumpkin scones and pots de creme with persimmons.

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