Hokkaido Pumpkin Buns

Give your ordinary buns some extra nutrients and flavour by adding some wonderful Hokkaido pumpkin and squash. This not only makes the buns more soft and fresh, but is also a great way to get to use the veggies you might not know what else to do with. This recipe is great because the buns can be enjoyed at any time of the day, as part of a light breakfast, for your everyday lunch, a small snack in the afternoon, or as a side to a full dinner meal. An extra benefit to these pumpkin buns is that they also make you feel less guilty when one bun simply isn’t enough to sate your hunger. Enjoy!

A bowl filled with hokkaido pumpkin buns


  • ½ Hokkaido pumpkin

  • 1 small squash

  • 2 eggs + 1 egg white (save the leftover yolk to brush the buns)

  • 4 tbsp. HUSK fiber

  • 1 ½ dl. Skyr

  • 100 g. Wheat flour

  • 1 tsp. Salt

  • ½ dl. Sunflower seeds

  • ½ dl. Pumpkin seeds (or just 1 dl. Mixed seeds)


  1. Preheat the oven at 160 degrees.

  2. Grate the Hokkaido pumpkin and squash with a large grater. 

  3. Whisk the eggs, egg whites, salt and skyr together. Add the seeds and then the grated Hokkaido pumpkin and squash.

  4. Add flour and HUSK to the rest of the ingredients. Mix thoroughly together and set it in the fridge for approximately 10 minutes, so the dough can set.

  5. Form the individual buns and brush them with the egg yolk. Decorate with the rest of the seeds if wanted.

  6. Set on a lined baking tray, and bake in the oven for 45 minutes.


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