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Pumpkin Buñuelos

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  • Prep 5 min
  • Total 25 min
  • Ingredients 10
  • Servings 16
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Buñuelos always bring me wonderful memories of my childhood. I remember my grandmother preparing them and serving them as a midday snack with coffee and milk. To give them a seasonal twist, I modified the family recipe and prepared my fall version: pumpkin buñuelos. Prepare them for your family and friends… I assure you they will be a great success!
by Oriana Romero
Updated Sep 14, 2015
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Ingredients

  • 1 cup pumpkin puree
  • 1 cup Gold Medal™ all-purpose flour
  • 2 teaspoon baking powder
  • 2 tablespoons sugar
  • 1 egg
  • 1/4 cup milk
  • 1 teaspoon pumpkin species
  • 1 pinch salt
  • 2 cups vegetable oil for frying
  • Honey for serving, to taste (optional)

Directions

  • 1
    Combine all the ingredients in a medium bowl; mix until you have dough with consistent texture.
  • 2
    Heat the oil in a medium pan until it reaches 325° F. It’s very important that the oil maintain this temperature so that the buñuelos cook thoroughly. Use a spoon to take a portion of the mixture and another spoon to help you move the mixture into the hot oil. Fry on 4-5 at a time until brown, about 3 minutes, turning them so that they cook evenly. Remove them from the oil with a slotted spoon and place them on a plate lined with paper towel. Repeat until you’ve used up the dough.
  • 3
    Sprinkle with honey if you’d like and serve.

Expert Tips

  • tip 1
    Use an ice cream scoop to make the process of moving the dough to the oil easier.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Buñuelos always bring me wonderful memories of my childhood. I remember my grandmother preparing them and serving them as a midday snack with coffee and milk. To give them a seasonal twist, I modified the family recipe and prepared my fall version: pumpkin buñuelos. Prepare them for your family and friends… I assure you they will be a great success!
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