Pumpkin Buns

Pumpkin Buns

4
RADHIKA GHATAGE 10

"This is a tea-time snack full of pumpkin flavor."

Ingredients

55 m servings 106 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
  2. Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter.
  3. Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.
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Reviews

4
  1. 4 Ratings

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I used fresh pumpkin which I had pureed, and left everything else the same. These were delicious! They turned out warm and chewy, with an almost caramel taste to them. Absolutely perfect with...

I made this using all-purpose flour instead of whole wheat. I also added some pumpkin pie spice. They were pretty good, but I think they could use some more flavor. Maybe some more pumpkin pi...

I made this one with my husband and we followed the recipe exactly. I wasn't fond of the wheat flour dominating the after taste. I don't think I will be making this again. It was OK. Thanks for ...

I tried these but my family really didn't care for them it may have been the wheat flour we have never used it but they just didn't appeal to us.