Fluffy Pumpkin-Shaped Stuffed Mini-Brioches

Do you desire a fun, fall-inspired treat? Then, let’s introduce you to these Pumpkin-Shaped Mini-Brioches, which are not only adorable but incredibly fluffy and yummy. With soft, buttery dough and a delicious filling of your choice, this treat is sure to delight your taste buds and leave you with a happy and satisfied tummy.

The dough is infused with pumpkin, making it moist and flavorful. The final touch is tying it into pumpkin shapes and inserting a cinnamon stick for an extra festive look. This snack is great if you’re craving a cozy breakfast, an afternoon snack, or a cute addition to your Halloween party spread.

What are Pumpkin-Shaped Mini-Brioches?

This snack is a modern, delightful twist on the classic French Brioche, a soft and buttery bread enjoyed as far back as 1404. It was deemed so special back then that it was only reserved for special occasions. However, different variations of this snack have sprung up worldwide, from sweet versions to savory stuffed ones.

But here’s the autumn twist: these beauties are shaped to look like mini pumpkins, with the bonus of real pumpkin puree added to the dough. It blends the delicate sweetness of brioche with the flavor of a pumpkin.

Pro Tips for the Best Pumpkin-Shaped Mini-Brioche

• Flour is your best friend. To avoid a sticky mess, ensure you generously flour the surface.
• The cinnamon-sugar mixture won't spread as smoothly as butter. So you'll need to either dot it onto the dough and gently press it down or rub the dough on the mixture. Both methods work well, but here’s a secret: dotting is more fun and less of a hassle!
• To achieve that perfect golden brown glaze, coat the snacks with egg yolk before baking.
• When shaping your brioche into pumpkins, gently tie the kitchen strings. They should be tight enough to create the pumpkin shape but not too tight because the dough will expand and rise.

What's The Best Type of Pumpkin to Use for These Rolls?

The best type of pumpkin to use for these brioches is a dense, sweet variety like Butternut squash or Kabocha. These pumpkins have a smooth texture and natural sweetness, which blend well into the dough, giving the brioches a rich flavor and soft texture. Avoid pumpkins with a high water content, as they can make the dough too wet.

How Do I Keep These Brioches Soft While Baking?

To keep the brioches soft while baking, make sure to properly knead the dough until it's smooth and elastic, and let it rise sufficiently to develop airiness. Additionally, avoid over-baking by keeping a close eye on the oven and sticking to the suggested time and temperature. Using butter in the dough and covering the brioche after baking can also help retain moisture and softness.

How to Store Pumpkin-Shaped Mini Brioches

Store it in an airtight container for up to 2 days. If you want to store it longer, pop it into the fridge. But remember to reheat it slightly before serving for that warm, soft texture.

Do These Pumpkin-Shaped Mini Brioches Freeze Well?

They do! Once your mini-brioche has cooled completely, you can freeze them in an airtight container or freezer bag for up to 3 months. To enjoy, simply reheat them in the oven until warmed through. Just make sure to remove the cinnamon stick before freezing.

More Pumpkin Flavored Recipes For You to Try!

Fluffy Everyday Pumpkin Cake

Maple Glazed Pumpkin Cinnamon Rolls

Pumpkin Cookies

Pumpkin Bars

Pumpkin Brownies

Pumpkin Pull-Apart Bread

How to Make Pumpkin-Shaped Mini-Brioche

Grab a large bowl and toss in your flour. Dissolve the fresh yeast in the warm milk, then mix in the sugar. Now, pour the yeast mixture into the flour to start your journey of creating these delicious little pumpkins.

Crack your egg into the dough, mixing it until everything starts coming together.

Microwave your pumpkin for 15 minutes until it's nice and tender. Peel away the skin and let it sit for a while to cool. Then, blend the pumpkin with butter and a hint of citrus zest. The result? A creamy, dreamy pumpkin mixture ready to be added to your dough.

Pour that smooth pumpkin blend into your dough and start mixing. You can use your hand if you’re feeling old-school or let your mixer do all the hard work.

Once the dough is elastic and bouncy, cover it with plastic wrap, let it rest for 30 minutes, and watch it rise.

After the dough's little nap, divide it into 12 equal pieces of about 80g.

Flatten the dough and place your filling, a chunk of dark chocolate, and a dollop of apricot jam right in the center.

Gently shape each dough piece into a ball, sealing the filling like a treasure. Grab some kitchen string and tie it around each ball to create cute pumpkin-like ridges. Not too tight, though; you want them to expand. Then, pop a cinnamon stick in the center of each one.

Cover your mini-pumpkin creations and let them rise for about 2 hours until they’ve doubled in size and look even fluffier.

Give each brioche a brush with egg yolk for that gorgeous golden shine

Preheat your oven to 175°C (350°F), then bake for 15-20 minutes. They should come out looking gloriously golden and puffy.

Once your mini pumpkins have cooled a bit, remove the kitchen string. For an extra sweet and festive finish, roll them in a cinnamon-sugar mix.