Prepare the Mashed Pumpkin: peel the skink off and cook the pumpkin in your preferred way (steam, boil or roast in the oven wrapped in foil) until very soft. Mash until very smooth, either using a hand masher or in a blender. Set aside to cool down.

Place the lukewarm Milk (about 35 degree Celsius / 95 degree Fahrenheit), Brown Sugar and Yeast in the bowl of a stand mixer. Whisk well then leave for about 10 minutes or until small bubbles appear on the surface (see note 1).

Mix in the Egg, Oil and Mashed Pumpkin, then the Bread Flour, Salt and Cinnamon. Mix with a stiff spatula until a rough dough comes together.

Fit the dough hook attachment on your mixer and start kneading on low speed, slowly increasing to high speed. Keep on kneading for about 15 minutes, or until the dough is very soft, elastic and passes the windowpane test (see note 2). It will still be slightly sticky.

Cover the bowl with a tea towel (transfer into a clean large greased bowl first if preferred) and leave to proof in a warm spot for 1,5 to 2 hours or until doubled in size. Alternatively, place in the fridge to proof overnight for 8-12 hours.

Punch the dough to deflate it and transfer over a very lightly floured surface. Cut into 12 equal pieces (see note 3) and bring each piece together into a rough ball.

To shape the buns: slightly flatten each piece of dough and fold the edges towards the centre, gently pressing to make it stick. Continue to fold until you start feeling resistance in the dough. Turn the ball over (seams side down) and gently pull it towards you, your fingers placed on one side / bottom of the bun. Turn 90 degrees and repeat a few times. Finish to shape the dough by rolling it in a circular movement under the palm or your hands.

Repeat the process with the 12 buns, then place them in a 28 x 40 cm (11 x 14 inch) roasting pan (or similar large baking tray) lined with baking paper. Leave some space between each bun so they have room to rise.

In a small bowl, whisk the Egg and Milk for the egg wash. Brush it over each bun then optionally top with Pumpkin Seeds, or your choice of topping.

Cover the pan with a large tea towel and leave to proof in a warm spot for 45 minutes to 1 hour, or until the buns have risen again.

Preheat your oven on 180 degree Celsius / 350 degree Fahrenheit then bake the buns for 20 to 22 minutes. They should have nicely puffed and look golden brown. Place on a wire rack to cool down completely before removing from the pan.