Whole Wheat Flour

Pumpkin Spice Sticky Buns

Thanksgiving in Canada is this weekend so I decided to bake a few pumpkin treats in celebration. The recipes I chose aren’t really traditional to Thanksgiving but they’re damn delicious!

Fresh out of the oven before being turned upside down

Fresh out of the oven before being turned upside down

Sticky buns are pretty delicious and for those who think of cinnamon buns, it’s not it. They are very similar because they both use a sugar dough but both rise/bake differently and have a different topping/glaze. Cinnamon buns are fluffier because the dough is handled differently and also rises for longer. It’s usually topped with a cream cheese or white icing of some kind. Sticky buns are baked in a sticky sauce made with maple syrup and/or honey and nuts such as pecans and flipped upside down after baked to expose the caramel-y sauce. It’s delicious as fuck.

Pumpkin sticky buns after being turned upside down

Pumpkin spice sticky buns after being turned upside down

Since I’m a white girl I decided that it was acceptable to go all out with pumpkin and decided to turn my sticky bun recipe into a pumpkin flavoured one! I am using a bread machine for this recipe.

Dough Ingredients: 

  • 1 cup pumpkin pie filling or pumpkin purée spiced & sweetened to your liking (purée is preferred)
  • 2 large egg whites
  • 1/4 cup skim milk powder
  • 1/2 salt
  • 3 tbsp cane sugar
  • 2 tbsp room temperature butter
  • 1 cup whole wheat flour
  • 2 cups all-purposed flour
  • 2 tsp instant yeast
Close up of pumpkin sticky buns

Close up of pumpkin spice sticky buns


  • 1/4 cup packed brown sugar
  • 1/2 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch of ground cloves and all-spice
  • 2 tbsp butter
Fluffy sticky buns

Fluffy sticky buns


  • 1/2 cup maple syrup
  • 3/4 cup unsalted, roasted pumpkin seed
  1. Measure the dough ingredients into baking pan and insert the pan into the oven chamber of your machine. Select Dough Cycle.
  2. Prepare an 8″ square baking pan, lightly greased.
  3. Combine the Glaze ingredients and pour into the baking pan then set aside.
  4. In a small bowl, combine the filling ingredients and set aside.
  5. When the dough is ready, remove the dough and place onto a lightly floured board.
  6. Cover with large bowl and let the dough rest for 10-15 minutes.
  7. Roll out the dough and form a 35 by 23 cm rectangle.
  8. Spread 2 tbsp of butter over the rectangle (I used a brush) and sprinkle the filling uniformly.
  9. Roll dough jelly-roll style then cut into 1 1/2 inches (about 9 rolls.)
  10. Place side up in the prepared baking pan, cover and let rise for 30-45 minutes.
  11. When doubled in size, bake at 350°F for 20-30 minutes or until buns sound hollow.
  12. When ready, immediately turn upside down on a serving plate and let cool for 5 minutes before enjoying!
Pumpkin Spice Sticky Bun

Pumpkin Spice Sticky Bun

Categories: All-Purpose Flour, Baking, Bread, Brown Sugar, Butter, Cane Sugar, Cinnamon, Maple, Maple Syrup, My Photography, Pumpkin, Whole Wheat Flour | Leave a comment

Midsummer Mint’s Dream (Choco/Mint Cupcake)

Summer makes me want to eat a lot of chocolate mint flavoured things. I find it sweet yet refreshing and I very much enjoy that on a hot summer day! Today I was craving chocolate so I decided to bake double chocolate cupcakes topped with a mint buttercream.

Cupcake Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 salt
  • 3/4 cup dark unsweetened cocoa powder
  • 1/3 cup maple syrup
  • 1/2 Greek yogurt
  • 1/3 cup almond milk
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup semi-sweet chocolate chips
  1. In a large bowl combine together the flour, brown sugar, baking soda, baking powder and cocoa powder
  2. In a medium mix together maple syrup, Greek yogurt, almond milk, vanilla and eggs until creamy consistency
  3. Add wet ingredients to dry and mix together
  4. Add the chocolate chips and blend
  5. Fill 3/4 of the cupcake liner with batter
  6. Bake at 350°F for 18 minutes

Mint Buttercream Ingredients:

  • 1 cup unsalted butter
  • 2-3 cups icing sugar
  • 1-2 drops of peppermint oil
  • 1 tsp vanilla extract
  • food colouring optional
  1. In a medium bowl cream the butter on medium speed
  2. Add 1 cup of icing sugar and mix until incorporated
  3. Add 1 to 2 drops of peppermint oil depending on how strong you want your mint flavour
  4. Add food colouring (optional) and 1 cup of icing sugar
  5. Blend until incorporated
  6. If you’d like it sweeter, add more icing sugar (I added 2.5 cups and 2 drops of oil)

Chocolate Mint Buttercream Cupcakes

Categories: Almond Milk, Baking, Brown Sugar, Butter, Cake, Chocolate, Food, Greek Yogurt, Maple Syrup, My Photography, Recipes, Whole Wheat Flour | 5 Comments

Blog at WordPress.com.