Vegan Pumpkin Empanadas | whole ingredients oil free

Pumpkin Empanadas
Pumpkin Filling
4 cup pumpkin
3 tbsp maple syrup
1 tsp vanilla extract
4 cornstarch cornstarch
2 tbsp tapioca starch
Blend this filling in a blender until smooth. Then transfer the mixture to a saucepan until the mixture becomes thick.
Empanada Dough
1 cup water + 1 tbsp instant yeast ( I used 1/2 cup & 2 tbsp of this mixture)
1 1/2 cups of whole wheat flour
1 tsp cinnamon
1 tsp pumpkin spice
1 tsp coconut sugar
Knead this Whole wheat flour with the 1/2 cup of yeast liquid and if it's to dry add 2 more tbsp. Knead the flour with the liquid until it forms a soft, not sticky dough. Then allow to proof for 45 minutes.