It is imperative to have a vegan, gluten-free side dish for Thanksgiving for your loved ones. You just don’t know which one of your guests might have severe allergies, so it is better to be prepared. It is quite difficult or almost impossible to find gluten-free, dairy-free, and vegan baked goods in the store, especially ones as good as these Vegan Gluten-Free Pumpkin Cloverleaf Rolls. 

How about making some Sweet Potato Cinnamon Rolls and Gluten-Free Vegan Biscuits And Gravy for the holiday as well!

vegan pumpkin clover rolls

Light and fluffy in texture, these are an absolute favorite of my family. This makes it perfect for when you want to impress family and friends with something simple yet tasty.

This recipe is so perfect for the holidays because it uses pumpkin puree. Pumpkin puree makes this dish hearty and filling.

Lastly, these vegan gluten-free pumpkin cloverleaf rolls are straightforward to make! I used ingredients that can be found in most grocery or health food stores here in the USA. 

 

ingredients for pumpkin clover rolls

Vegan Gluten-Free Pumpkin Cloverleaf Rolls recipe:

  • Almond Milk – You can make your own almond milk by soaking, peeling, and blending soaked almonds with milk or using a store-bought. You can substitute the almond milk with cashew milk, up to you.
  • Yeast – What’s a piece of bread without yeast?
  • Sugar – Cane sugar, brown sugar, jaggery, whatever is available in your pantry.
  • Olive oil – Coconut oil can be used instead.
  • Pumpkin puree – The star of the recipe, can be used store-bought, or you can make it at home.
  • Millet flour – A fantastic ingredient that gives that intense nutty flavor, you can add coconut flour or almond flour instead.
  • Oat flour – Can be used store-bought or grind some gluten-free oats.
  • Tapioca starch – Adds that extra crisp on the crust and chewy texture to the bread, quickly found at grocery stores.
  • Arrowroot starch – It helps lighten up the texture of the rolls, easily found at grocery stores.
  • Ground flaxseeds – Provides a texture to the rolls, helps with digestion.
  • Xanthum gum – Helps lock the moisture in the rolls, stabilizes the dough.
  • Baking powder – A pantry staple.
  • Salt

pumpkin clover leaf rolls ingredients

How to make Vegan Gluten-Free Pumpkin Cloverleaf Rolls?

  • Add warm almond milk to a bowl.
  • Add yeast and sugar to the warm milk to activate the yeast.
  • Let it sit for 5-7 minutes in a dry, warm place until a thick foam appears on top (white foam is an indication of active yeast)
  • Add oil and pumpkin puree to the milk mixture.
  • Stir the mixture nicely, so it’s all well combined.
  • Mix all the dry ingredients in a separate bowl.
  • Fold the dry ingredients in the milk mixture.
  • Make a dough and lightly knead on the countertop.
  • Spray some cooking oil in a dish, place the dough in the dish, cover it, and let it rest in a dry and warm place.
  • Spray or oil the muffin pan cups.
  • Divide the dough into 36 pieces, shape them into balls; place three balls into each muffin pan.
  • Allow rising until doubled in size. Bake at 375℉ for about 25 minutes in a preheated oven.
  • Remove the bread from the oven and set it on a wire rack to cool. While it’s still warm, brush it with melted vegan butter.

Your super delicious light, savory pumpkin clover rolls are now ready. I like to use vegan butter when serving them.

pumpkin clover roll gluten free batter

Variations to the pumpkin cloverleaf rolls:

  • You can use a combination of millet and rice flour.
  • Add chopped walnuts, almonds, pecans to the rolls before baking for extra crunch.
  • Add chopped herbs to the dough; fresh thyme or chives would be an excellent addition.
  • Add some pumpkin seeds on top of the rolls as they are proof of extra crunch and flavor.
  • You can use homemade cashew cheese or store-bought vegan cheese for a cheesy twist.

How to store Pumpkin Cloverleaf rolls?

End your Thanksgiving meal with this light bite of Pumpkin Cloverleaf Rolls. You can also make a batch of these beforehand and keep them in the freezer to bake up a week later after a long day at work for a guilt-free scrumptious snack.

Heat some vegan butter in a pan/skillet on medium heat and cook each side of your cloverleaf roll until golden brown (Keep an eye on it while cooking). Serve with some vegan cheese or jam or both!  If you have any questions feel free to ask away. Happy eating.

Other gluten-free vegan bread recipes:

Vegan Pupusa

Venezuelan Arepas

Bammy

Gluten-Free Flatbread

Hot Water Cornbread

Air Fryer Garlic Bread

close up of gluten-free pumpkin rolls

If you enjoyed this Vegan Gluten-Free Pumpkin Cloverleaf Rolls recipe and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

 

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

Vegan Gluten-Free Pumpkin Cloverleaf Rolls in a white bowl

Vegan Gluten-Free Pumpkin Cloverleaf Rolls

It is imperative to have a vegan, gluten-free side dish for Thanksgiving for your loved ones. You just don’t know which one of your guests might have severe allergies, so it is better to be prepared. It is quite difficult or almost impossible to find gluten-free, dairy-free, and vegan baked goods in the store, especially ones as good as these Vegan Gluten-Free Pumpkin Cloverleaf Rolls. 
5 from 2 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Vegan Gluten-Free Pumpkin Cloverleaf Rolls
Prep Time: 7 minutes
Cook Time: 25 minutes
Servings: 12 servings
Calories: 224kcal

Ingredients

Proof Yeast

  • 1 cup warm almond milk
  • 1 packet yeast (2 1/4 teaspoons)
  • 3 tablespoons sugar
  • 3 tablespoons olive oil
  • 1 cup pumpkin puree

Pumpkin Rolls

  • 2 1/2 cups millet flour
  • 1/2 cup oat flour
  • 1/2 cup tapioca starch
  • 1/2 cup arrowroot
  • 1 tablespoon ground flaxseeds
  • 2 teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon salt
  • 2 tablespoons vegan butter melted for glazing rolls

Instructions

  • Add warm almond milk to a bowl.
  • Add yeast and sugar to the warm milk to activate the yeast.
  • Let it sit for 5-7 minutes in a dry, warm place until a thick foam appears on top (white foam is an indication of active yeast)
  • Add oil and pumpkin puree to the milk mixture.
  • Stir the mixture nicely, so it’s all well combined.
  • Mix all the dry ingredients in a separate bowl.
  • Fold the dry ingredients in the milk mixture. The dough should be soft and pliable but not sticky, so adjust by adding more millet flour if it is too sticky and more liquid if it is too dry.
  • Make a dough and lightly knead on the countertop.
  • Spray some cooking oil in a dish, place the dough in the dish, cover it, and let it rest in a dry and warm place.
  • Spray or oil the muffin pan cups.
  • Divide the dough into 36 pieces, shape them into balls; place three balls into each muffin pan.
  • Allow rising until doubled in size. Bake at 375℉ for about 25 minutes in a preheated oven.
  • Remove the bread from the oven and set it on a wire rack to cool. While it’s still warm, brush it with melted vegan butter.

Nutrition

Calories: 224kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 457mg | Potassium: 125mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3236IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg