Ah, the sweet season of squash and sweet spices … In January we can not see them in painting, but every year, in autumn, after months of tomatoes and melons, they have again this aura of treasures marvelous, full of promises of sweet and comforting moments, stolen from the cold of the long months to come and the gray of days that fall little by little on our morale. The first squash and scent of cinnamon, which announce long walks of autumns and off the magic of Christmas, are part of my favorite ingredients. As a child, I remember mostly winters of the everlasting potatoes, carrots or leeks, and if it had not been for my grandfather’s pumpkin soup, which was poured with milk and which was eaten at least two plates. to go out, my brother and I, Fed up with all that velvety sweetness, I probably will not have eaten squash before my first pumpkin somewhere in my twenties. For ten years, they are easily found everywhere, and from early October they are at home on the menu every week. Soup, gratin, roasted, stuffed, mashed, sautéed, in drinks and even in pastries, their variety of flavors and their pretty round boil delight me for months.
Pumpkin spice and everything nice . The proliferation of Starbucks Coffee in France at the end of the 2000s, brought into our drinking habits drinks previously unknown to the French public, including the famous Pumpkin Spice Latte (now available in vegan version since the start of the 2018 school year). Latte coffee with pumpkin puree and the famous pumpkin spice blend. This mix is ​​the same one used in pumpkin pie , the famous pumpkin pie North American, made in the fall, including Halloween and Thanksgiving. Since, the madness pumkin spicehas continued to infuse its comforting scent and there are many recipes on the blogosphere, recipe books and in independent cafes or bakeries, including vegan. This famous mixture of spices, sold ready to use in the United States, which is often replaced in France by a mixture for gingerbread (although the spices and their proportions are different) deserved a post only to him. I propose you a recipe of the famous mixture made in due form and a small pastry inspired by the Swedish kanelbullar , perfect to accompany the coffee or the tea, or for the fetishists to the extremists, a good pumpkin spice latte !
For this recipe I used semi-complete flour (T110), because I try to eat more complete foods at the moment, but it is obviously not the most suitable for pastry, because it contains less gluten and gives a less elastic dough, which for rolled buns can give a result a little brittle and less ventilated (and therefore a little less up). The good news is that it works anyway (I do not recommend the whole flour -T150 or more) and it’s very good. The whole flour brings a flavor and texture that gives the recipe a rustic side that I like a lot in this season. If you want more classic buns, you can use either oatmeal flour (T45 or T55) or a mixture of T45 / T55 classic wheat flour (with 50/50 of each) which are the two recommended options for pastry buns. The filling of the buns is made with pumpkin puree emulsified with a little oil for a creamy result, sugar but not too much and the famous pumpkin spice mix. It is a nice alternative to classic cinnamon rolls, very rich and fat and sugar. The result is slightly sweet but not too much for my taste, obviously depending on your habits in terms of sugar and pastries it may be different for you. Sometimes for the same recipe I have returns from people who find it too sweet and others on the contrary light in sugar. There are no perfect recipes in the
Some time ago, the brand Microplaneoffered me to try one of their novelties, the spice mill. I already had the zester and other blades of the brand which I am very satisfied, I therefore without hesitation agreed to test and talk about this utensil quite unique, since unlike conventional mills, the spices are finely grated and not not ground. If you know the finesse of zests obtained by Microplane graters (impossible to return to a classic zester after that), you can imagine the smoothness of micro-chips obtained with this mill whose rasp is ultra fine (and you can see it on photos). This exceptional finesse is also part of the culinary history of the brand, which began in 1994 when Lorraine Lee, frustrated by the result of his zester had the idea of use her husband’s new Microplane Wood Planer and get the light, steamy zest we know today. If you want my opinion (or not, it’s a gift), we greatly underestimate the creativity and ingenuity of women who cook at home. Let’s go back to our spices, if you cook, you have necessarily seen this advice: use freshly ground spices for more flavor. Spices already ground, which save us precious minutes, unfortunately lose their taste over time. If I use a pepper mill and I rip up my nutmeg or my tonka beans (with my Microplane zester for that matter!), I do not have the habit of grinding myself cinnamon or spices like pepper. Jamaica which is part of the famous mixturepumpkin spice . The result is quite bluffing, yet I used cinnamon sticks hanging around in my closet for over a year and I got the most scented ground cinnamon (more accurately grated) I’ve ever had. A little detail on the pepper (or pepper) of Jamaica, this spice comes from the berries of Pimenta dioica , a tree of the myrtaceae family (which is part of clove tree). It is neither a pepper nor a pepper. It is also called “four spices” ( allspicein English) because of its flavor that is reminiscent of pepper, cinnamon, nutmeg and cloves. The confusion can be made with the ground spice mixes called “four spices” which are often made of cinnamon, ginger, clove and nutmeg. The allspice brings a really interesting peppery note in this mixture that is different from the mixture for gingerbread, which contains anise (the mixture varies depending on the region, so there is not ONE recipe mixture for gingerbread).



For: 15 Mini Buns 



  • 500 g of wheat flour (see above)
  • 10 g dehydrated baker’s yeast
  • 40 g of blond cane sugar
  • 1 teaspoon salt
  • 75 ml of neutral flavored oil
  • 250 ml of almond milk
  • Pumpkin spice mix :
  • 2 tbsp ground cinnamon 
  • 3 tablespoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 tbsp Ground Allspice Chili
  • 1/2 teaspoon ground cloves
  • Garnish:
  • 200 g pumpkin puree
  • 4 tablespoons of oil with a neutral taste
  • 8 tablespoons cane sugar
  • 3 tbsp pumpkin spice mix


  1. In the bowl of the baker or a large salad bowl, mix the flour, yeast, sugar and salt.
  2. Add the oil and mix.
  3. Add the warm almond milk and mix, then knead the robot with the hook or by hand for 10 minutes.
  4. Let rise the dough 1h to 2h in the bowl of the robot or the salad bowl oiled and covered.
  5. Prepare the pumpkin spice mixture , spice the spices one by one and then mix them, keeping the spices alone and mixing in airtight mini jars.
  6. Prepare the pumpkin puree. Whisk with oil. Add sugar and spices, mix well and set aside.
  7. Knead the dough for one minute and form a ball. Spread the dough on a floured worktop in a long rectangle about 25 cm by 75 cm
  8. The dough will be folded in three. Visualize a straight part, a central part and a left part of the same width. Spread the filling on the central part and fold the left part. Spread the filling and finally fold the right part. You get a square of three-ply dough. 
  9. Cut strips about 1.5 cm wide and wrap them around the index and middle fingers, pass the end of the band in the roll to form a knot. 
  10. This method gives the rolls to the irregular shape with more layers. If you prefer a spiral rolled look, make the rolls according to your usual driving method.
  11. Mix 3 tbsp of filling in a glass of water. This slightly greasy, sweet and colorful blend is going to be used as gilding.
  12. Arrange the rolls on a baking sheet covered with baking paper, brown with the brush and bake for about 15 minutes at 180 ° C (turn-on temperature and cooking time to suit your oven). You can pass a second layer of “gilding” halfway through cooking for even more mellow rolls.
  13. Enjoy warm. Store in a cloth for 48 hours max.

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