Nigerian Buns is a popular and deliciously addictive Nigerian street food. It’s a snack that is super tasty and crunchy. This pumpkin spice Nigerian Buns is a fall twist to our traditional buns.
It’s basically the same process but the texture of this pumpkin spice Nigerian Buns is more like the texture of the Nigerian puff puff. Soft, chewy and oh so delicious ?
Well you guys remember Lois my friend aka ‘Mrs Yum’ from yummymedley.com. We hosted a Mother’s Day virtual brunch in May. So we decided to have a pre thanksgiving collab to get you guys all ready for the Thanksgiving celebration. We will be making something sweet and something savory.
It’s getting pretty cold in our corner of the world so Lois will be sharing her recipe for the perfect drink for this weather- Haitian hot chocolate and to go with it I will be sharing one of my favorite recipes for the season- Pumpkin spice Nigerian Buns.
If you love a good easy pumpkin pie recipe, you’ll love the flavors of these buns.
Since this is pumpkin season ‘Pumpkinizing’ our Nigerian Buns recipe can be forgiven. If you don’t think so just give this twist to our Nigerian Buns a go. You will never look back especially with this Haitian hot chocolate from the amazing Lois!
Table of Contents
What you need to make these pumpkin spice Nigerian Buns
- Egg*
- Water
* If you don’t eat eggs, you can skip the eggs completely or use an egg substitute like flax eggs.
How is this recipe different from the original Nigerian Buns?
- I swapped the All purpose flour used in my Nigerian Buns recipe with self rising flour.
- Usually white sugar is used in the original buns recipe but for the pumpkin spice Nigerian Buns Brown sugar was my choice of sweetener in line with the season.
- Of course pumpkin purée and pumpkin spice bring in the needed twist to pimp up the original buns recipe.
Why you need to make these pumpkin spice Nigerian Buns
- It’s easy to make and gets ready in 30 mins
- With guests around, you need to keep their mouths busy with deliciousness. This will make that cut
- It’s the perfect finger food for any the season
- Pairing this pumpkin spice Nigerian Buns with hot chocolate is pure bliss.
- This recipe can be easily doubled to suite the needs of your crowd.
Sooo…. will you be making these pumpkin spice Nigerian Buns for your lovely family and friends for thanksgiving ?? I bet you would. Remember to head over to Lois’ and grab her Haitian hot chocolate recipe to compliment these buns. ?
Haitian Hot Chocolate by LoisLove
My recommended tools to ace this Recipe
1. Batter dispenser: If you don’t want to get out hands messy while frying the buns, this batter dispenser will do the trick. Especially when you need to feed a crowd. It’s easy to use and makes your buns size even.
2. Frying Spoon: To scoop out the buns from the oil
3. Paper Towel: To catch excess grease from the buns
4. Serving Platter: Serve these goodness on the perfect platter. This beautiful 3 tier platter will definitely impress any one. ?
PIN! PIN! PIN!
Pumpkin Spice Nigerian Buns
Ingredients
- 400 g self rising flour
- 1 Tbsp pumpkin spice
- 1 egg beaten
- ½ cup pumpkin purée
- 200 ml water
- 2 Tb butter melted
- ⅓ cup brown sugar
- 6 cups or more neutral flavored cooking oil for deep frying
Instructions
- Add pumpkin spice to flour and mix.
- Create a well in the middle of the flour
- Pour all the wet ingredients into the well
- Mix until it all comes together into a wet batter.
- Allow batter rest for 5 mins.
- Heat up the oil.
- With a your hand scoop up the batter and squeeze batter between your thumb and index finger gently into the oil.
- Fry till golden
- Scoop out on to a paper towel lined colander.
- Repeat process till all the batter is fried into buns
- Enjoy
Notes
- For the process of dropping the batter into the oil, check out my Nigerian puff puff post to see the technique. Alternatively you can use an ice cream scoop, a piping bag or a batter dispenser.
- If you are allergic to eggs, you can skip the eggs and add 2 Tbsp extra water to the batter or use flax egg ( egg substitute made by mixing water with ground golden flax seeds at a ratio of 3:1 )
