Recipe by RADHIKA GHATAGE
"This is a tea-time snack full of pumpkin flavor."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
grated fresh pumpkin
soft brown sugar
vegetable oil for deep-frying
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 hot tea or coffee on a wintry afternoon. I will be making these again.
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 pie spice or cinnamon.
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 the recipe I really did enjoy trying it.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 38
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These seasonal favorites are light, airy, and delicate, not dense and cakey.
A shockingly easy country bread with a subtle, earthy flavor.
See how to make moist, spiced pumpkin muffins loaded with chocolate chips.