Pumpkin spice steamed buns are soft, pillowy yeast buns filled with a pocket of Biscoff spread, shaped into mini pumpkins with kitchen string, then cooked using your air fryer’s steam function instead of the oven. At around 214 calories a bun, they’re a lighter way to get your pumpkin spice fix without turning the oven on.
What I use
Our Place Wonder Oven: The PFAS-free air fryer I’ve switched to.
Mixing bowl: My go-to mixing bowl.
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The first time I tied one of these into a pumpkin shape, I pulled the string so tight the dough looked more like a stress ball than a squash. It’s a one-bowl dough, a 3-hour rise while you get on with your day, then ten minutes of fiddly, oddly satisfying shaping. My kitchen smelled like a candle shop for the rest of the afternoon, which is really the whole point of pumpkin spice season.
- No oven needed — just your air fryer’s steam function, if it has one
- A hidden pocket of Biscoff spread in the centre of every bun
- The string does the pumpkin ridges for you — you just have to not overtighten it
Key ingredients
Self-rising flour gives the dough its structure without a separate raising agent — a plain flour plus baking powder blend works too. Active dry yeast makes these pillowy rather than dense; use warm, not hot, water or it’ll die before it starts. Biscoff spread is the filling and does a lot of the flavour work, so you barely need extra sugar in the dough. Pumpkin spice blend goes into the coating rather than the dough, so you get a hit of it with every bite. Erythritol keeps the coating sweet without piling on sugar — swap in caster sugar if you’d rather.
Coaching note: tie the string loosely. It’s tempting to cinch it tight to get sharper pumpkin ridges, but the dough still needs room to puff up as it steams — pull too hard and you’ll get a pinched, dense little knot instead of a bun. A loose double-knot with a bit of give is all you need; the ridges show up on their own once it’s cooked. And a plain note on the numbers: steaming instead of baking keeps the outside soft rather than crisp and skips any added oil, but the Biscoff filling still carries most of the fat here — these are a seasonal treat, not a health food, and that’s fine.
Equipment
- Mixing bowl — large enough for the dough to double.
- Measuring spoons — for the yeast and spices.
- Air fryer with a steam function — replaces the traditional steamer basket; ours is a Tower Vortx.
- Small spatula — for spreading the Biscoff filling.
- Kitchen string — tied loosely (see the coaching note above).
If you’re already deep into pumpkin spice season, my high protein pumpkin spice cheesecake bites are a good no-bake option for when you don’t want to deal with yeast dough, and my pumpkin pop tarts use the same spice blend in a flakier format. My chocolate apple donuts are another one for the “steamed and air-fried, not baked” file.
Alex 🙂
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Join the club, it's freePumpkin Spice Steamed Buns
Soft, pillowy yeast buns shaped into mini pumpkins with kitchen string, filled with a pocket of Biscoff spread, and cooked using your air fryer's steam function instead of the oven. A fun, hands-on autumn bake that's lighter than a traditional pastry.
Ingredients
Instructions
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Mix the dry ingredients
Combine the self-rising flour, yeast and sweetener in a large mixing bowl and stir well to distribute evenly.
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Add water and form the dough
Slowly pour in the warm water and mix until a shaggy dough starts to come together.
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Knead the dough
Turn out onto a lightly floured surface and knead for 8–10 minutes, until soft and bouncy.
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Let the dough rise
Place back in the bowl, cover with a damp towel, and leave somewhere warm for about 3 hours, until doubled in size.
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Divide and fill
Divide the risen dough into 8 portions. Flatten each with a rolling pin, spoon about 1 tsp of Biscoff spread into the centre, and fold the edges up to seal.
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Tie into pumpkin shapes
Tie kitchen string around each bun to create pumpkin-like ridges — keep it loose, since the dough still needs room to expand as it cooks.
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Steam until cooked through
Arrange the buns in the air fryer basket (or a steamer basket) lined with parchment and steam at 100°C (212°F) for 25 minutes, using your air fryer's steam function if it has one.
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Coat in sugar and spice
Once steamed, snip off the string, then roll each warm bun in the erythritol and pumpkin spice mixture. Serve warm.
Nutrition Facts
Nutrition Facts
Servings: 8 ServingCalories:214kcalTotal Fat:5.4gSaturated Fat: 1.5gSodium:380mgTotal Carbohydrate:41gDietary Fiber: 1.7gSugars: 6.3gProtein:4.4g
Note
- Tie the string loosely — the dough still needs room to puff up as it steams.
- No air fryer with a steam function? A regular steamer basket over simmering water works just as well, 15–20 minutes.
- Contains gluten (self-rising flour) and Biscoff spread — check your brand's label for other allergens if serving to guests with restrictions.
- Freeze well for up to 2 months — wrap each bun individually.
- Swap the Biscoff filling for Nutella, cream cheese, or pumpkin purée for a different bun.
- Erythritol keeps the coating lower in sugar than caster sugar — swap 1:1 if you prefer.
