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I absolutely adore this hassle-free pumpkin steamed cake—no oven required, no extra water, just rich, natural pumpkin flavor!

It’s soft, fluffy, and subtly sweet on its own, and what I love most is that pumpkin is such a versatile star—you can also use it to make delicious Pumpkin Steamed Buns or cute Veggie-Shaped Steamed Buns.

Even if you’re new to baking, you’ll pull this off effortlessly—let’s get started!

Contents

1 Why you’ll love this recipe
2 Moist & Sweet Pumpkin Steamed Cake (No Water Added!)

Why you’ll love this recipe

It’s incredibly moist and tender, far softer than regular bread. Steaming keeps it gentle on the palate (no dryness or heaviness), and the pumpkin’s natural sweetness means you don’t need excessive sugar.

Plus, it takes less than an hour from start to finish with minimal prep—ideal for breakfast, snacks, or a light dessert.

And as a bonus, the same pumpkin base works wonders for Pumpkin Steamed Buns (soft, pillowy buns infused with pumpkin) and Veggie-Shaped Steamed Buns (fun, kid-friendly shapes with the same warm pumpkin flavor).

Ingredients

400g peeled honey pumpkin (substitute with butternut squash or ripe old pumpkin if unavailable; works great for Pumpkin Steamed Buns and Veggie-Shaped Steamed Buns too)
15g white sugar (adjust to taste; reduce slightly if making savory Veggie-Shaped Steamed Buns)
2 large eggs
3g high-sugar-tolerant yeast (critical for sweet dough—regular yeast won’t perform as well; use active dry yeast for savory Pumpkin Steamed Buns)
180-220g all-purpose flour (adjust based on pumpkin moisture; add 30-50g more flour if converting to dough for Pumpkin Steamed Buns or Veggie-Shaped Steamed Buns)
Optional: 20g mixed nuts or dried fruits (walnut pieces, almond slices, raisins; omit for savory buns)
A small amount of cooking oil (for greasing hands and molds)
Optional for Veggie-Shaped Steamed Buns: A pinch of matcha powder or beetroot powder (for coloring the “veggie” shapes)

Instructions

Prep the pumpkin: Wash, peel, and remove the seeds. Slice into thin pieces (to speed up steaming). Steam over cold water on high heat for 20 minutes until easily pierced with a fork.
Make pumpkin puree: Transfer the hot steamed pumpkin to a bowl, add sugar, and mash into a smooth puree. Allow it to cool to lukewarm (30-40℃ / not hot to the touch—high heat will deactivate the yeast!).
Mix the batter: Crack the eggs into the warm pumpkin puree and stir thoroughly to combine. Add the high-sugar-tolerant yeast and mix until dissolved. Gradually add flour in small batches, stirring constantly, until a thick, slow-flowing batter forms (avoid making it too runny or stiff).
First proofing: Cover the bowl with plastic wrap or a damp cloth. Let it rise in a warm place (25-30℃) until doubled in size—you’ll see large, airy holes inside when you poke it (about 40-60 minutes, depending on temperature).
Shape & second proofing: Grease your molds (paper cups, ramekins, or a square pan) with oil. Put on oiled gloves, take a portion of the proofed batter, and shape it into a smooth ball. Place it in the mold, filling it 80% full (leave space for rising). Sprinkle with nuts or dried fruits if using. Let it rise again until puffy and springy when pressed (20-30 minutes).
Steam & finish: Pour cold water into a steamer. Place the molds on the steamer rack, bring the water to a boil on high heat, then steam on medium heat for 20 minutes. Turn off the heat and let it sit covered for 5 minutes (prevents collapsing from sudden temperature drops). Unmold and enjoy while warm!

Notes

Pumpkin substitute: Butternut squash or ripe old pumpkin works perfectly if honey pumpkin isn’t accessible—both are sweet and starchy enough for the cake.
Yeast tip: High-sugar-tolerant yeast is non-negotiable for the sweet cake; use active dry yeast for savory buns. Regular yeast struggles in sweet dough, resulting in failed rising.
Consistency guide: For the cake batter—if too runny, add more flour; if too dry, stir in 1-2 tbsp warm water. For bun dough—knead until it’s smooth and doesn’t stick to your hands (add a little more flour if sticky).
Greasing: Oiling your hands and molds (or steamer rack for buns) ensures easy shaping and unmolding without sticking.
Moist & Sweet Pumpkin Steamed Cake (No Water Added!)

I absolutely adore this hassle-free pumpkin steamed cake—no oven required, no extra water, just rich, natural pumpkin flavor!

Print Recipe Pin Recipe

Course Breakfast
Cuisine Chinese

Servings 4
Ingredients
400 g peeled honey pumpkin
15 g white sugar adjust to taste
2 large eggs
5 g high-sugar-tolerant yeast
180-220 g all-purpose flour adjust based on pumpkin moisture
Optional: 20g mixed nuts or dried fruits walnut pieces, almond slices, raisins; omit for savory buns
A small amount of cooking oil for greasing hands and molds
Instructions
Prep the pumpkin: Wash, peel, and remove the seeds. Slice into thin pieces (to speed up steaming). Steam over cold water on high heat for 20 minutes until easily pierced with a fork.
Make pumpkin puree: Transfer the hot steamed pumpkin to a bowl, add sugar (skip if making savory buns), and mash into a smooth puree. Allow it to cool to lukewarm (30-40℃ / not hot to the touch—high heat will deactivate the yeast!).
Mix the batter for the cake:
Crack the eggs into the warm pumpkin puree and stir thoroughly to combine. Add the high-sugar-tolerant yeast and mix until dissolved. Gradually add flour in small batches, stirring constantly, until a thick, slow-flowing batter forms (avoid making it too runny or stiff).
Shape & second proofing:
Grease your molds (paper cups, ramekins, or a square pan) with oil. Put on oiled gloves, take a portion of the proofed batter, and shape it into a smooth ball. Place it in the mold, filling it 80% full (leave space for rising). Sprinkle with nuts or dried fruits if using. Let it rise again until puffy and springy when pressed (20-30 minutes).
Steam & finish: Pour cold water into a steamer. Place the cakes on the steamer rack, bring the water to a boil on high heat, then steam on medium heat—20 minutes for the cake, 12-15 minutes for the buns. Turn off the heat and let it sit covered for 5 minutes (prevents collapsing from sudden temperature drops). Unmold the cake to a plate, and enjoy while warm!
Video