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My review
Pumpkin Buns
18
RADHIKA GHATAGE
"This is a tea-time snack full of pumpkin flavor."
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Ingredients
55 m servings 106Original recipe yields 12 servings (12 buns)
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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
Read all reviews 4Most helpful
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Newest
12/8/2007
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...
11/26/2009
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 ...
11/27/2009
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...
9/3/2012
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.