Mix flour, yeast and salt in a bowl.

Add boiled and pureed Hokkaido pumpkin, lukewarm almond drink, agave syrup and melted coconut oil.

Mix the dough slowly from the center outwards, then knead well with your hands.

Cover the dough and let it rest in a warm place for at least 45 minutes.

When the dough has risen, divide it into 8 equal parts (or more if you want to make smaller buns).

Form each piece of dough into a circle, put 1 tablespoon of spread in the middle, close it and shape into a ball and put in a pan.

Let the buns rise for another 15 minutes.

Bake them on 180°C for 30 to 40 minutes.

Sprinkle them with powdered sugar and enjoy.