These Autumn Buns are made with a soft yeast dough wrapped around a filling of ground beef, pumpkin puree, and warm spices, then baked until golden.

The pumpkin adds a sweetness to the savory filling that fits right in with fall cooking.

I make a batch of these for weekend lunches or to freeze ahead for quick weeknight dinners. They’re also good for a fall potluck, since they hold their shape well once cooled.

They’re perfect for fall dinners, lunch boxes, brunch, potlucks, or Thanksgiving gatherings when you want something warm, filling, and easy to serve.

If you like savory stuffed breads like these, these are worth trying too:

Ingredients You’ll Need

Pure pumpkin puree keeps the filling moist without adding excess grease, and cooking the meat filling ahead of time (rather than stuffing it raw) keeps the dough from turning soggy.

A basic enriched dough with milk and egg gives these buns their soft texture.

Ingredients

3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm milk
1/4 cup granulated sugar
1 large egg, plus 1 for egg wash
3 tbsp unsalted butter, melted
1 tsp salt
1 lb ground beef
1/2 cup canned pumpkin puree
1 small onion, finely diced
1 tsp ground cinnamon
1/2 tsp smoked paprika
Salt and pepper, to taste

Directions

In a large bowl, combine the warm milk, sugar, and yeast, and let it sit for 5 to 10 minutes, until foamy.
If it doesn’t foam up, the yeast may be inactive, so it’s worth starting over with a fresh packet.
Add the egg, melted butter, and salt to the yeast mixture.
Gradually add the flour, mixing until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8 to 10 minutes, until smooth and elastic.
This one takes a bit of patience, just so you know, but a well-kneaded dough is what gives these buns their soft texture.
Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, until doubled in size.
While the dough rises, cook the ground beef and onion in a skillet over medium heat until the beef is browned and the onion is softened, about 8 minutes.
Drain any excess fat, then stir in the pumpkin puree, cinnamon, smoked paprika, salt, and pepper. Let the filling cool completely.
Once risen, punch down the dough and divide it into 12 equal pieces.
Flatten each piece into a small disc and place about 2 tablespoons of the cooled filling in the center.
Gather the edges up and around the filling, pinching to seal it completely – a loose seal is the main reason filling leaks out during baking.
Place the sealed buns seam-side down on a parchment-lined baking sheet.
Cover and let them rise for another 30 minutes.
Preheat your oven to 375°F toward the end of this rise.
Brush the tops with the beaten egg wash.
Bake for 20 to 22 minutes, until golden brown all over.
Let them cool for a few minutes on the pan before serving and enjoy!

Important Recipe Notes

Let the filling cool completely before stuffing the buns. Warm filling can start melting the butter in the dough and make it harder to seal properly.
Pinch the seams tightly. A loose seal is the most common reason filling leaks out during baking. Take an extra moment to make sure each bun is fully closed.

Don’t rush the rises. Both the first and second rise are what give these buns their soft, fluffy texture. A warm, draft-free spot speeds things up if your kitchen runs cool.
Drain the ground beef well before mixing in the pumpkin. Excess fat left in the filling can make the dough greasy where it touches.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven at 350°F for the best texture.
These freeze well both baked and unbaked. For unbaked buns, freeze after shaping, then thaw and let rise before baking as usual.

How to Serve, Store & Customize This Recipe

Serving:

Serve these warm, on their own or alongside a bowl of soup for a heartier meal. They also travel well cold, so they’re a good option for lunchboxes or picnics.

Storing:

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10 minutes, or freeze baked buns for up to 2 months.

Customization:

Swap the ground beef for ground turkey or lamb, or add a handful of shredded cheddar to the filling for a cheesier version. A pinch of nutmeg alongside the cinnamon adds an extra layer of warm, fall flavor.