Spain on a Fork > All Recipes > Desserts > When Fall Gives you Pumpkins make these Spanish Pumpkin Buñuelos
All Recipes, Desserts / October 4, 2021

When Fall Gives you Pumpkins make these Spanish Pumpkin Buñuelos

Fall is here, which means pumpkins are back in season. To celebrate, I will show you how to make Spanish Pumpkin Buñuelos. These fritters hail from the region of Valencia, where they´re known as Buñuelos de Calabaza. So easy to make and packed with so much goodness.

Spanish Pumpkin Buñuelos
You can serve these fritters warm or even at room temperature, and they´re perfect as an after dinner dessert or even as a snack next to a cup of tea. Either way, these fritters are sure to please everyone.

Spanish Pumpkin Buñuelos
To make these fritters, I used butternut pumpkin. But you can use any pumpkin you like. I also used a handheld mixer to make the pumpkin puree. But a food processor or blender will also get the job done. Heck, you can even buy canned or jarred pumpkin puree and make this recipe even easier.

Spanish Pumpkin Buñuelos

TIPS & TRICKS to Make this Recipe: Once you get your batter done, you want to make sure it is thick and creamy. If your batter is not thick enough, just add in more flour. Make sure to fry your fritters on a medium heat and nothing higher. Otherwise they will brown too quickly on the outside and not fully cook in the inside.

Spanish Pumpkin Buñuelos

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
HANDHELD MIXER

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Watch the Video Below on How to Make Spanish Pumpkin Buñuelos

Spanish Pumpkin Buñuelos

Course Dessert
Cuisine Spanish
Prep Time 20 minutes
Cook Time 35 minutes
Servings 10 fritters
Calories 299 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1 lbs butternut pumpkin 1/2 kilogram
  • 3/4 cup all-purpose flour 100 grams
  • 1 tsp baking powder 5 grams
  • 1/2 cup granulated sugar 100 grams
  • 1/4 tsp sea salt 1.5 grams
  • 2 cage-free organic eggs
  • 1/2 tbsp lemon zest 3 grams
  • 1 cup sunflower oil 240 ml

Instructions

  1. Cut the pumpkin in half, remove the seeds and peel the pumpkin, cut into small 1/2 inch (1.25 cm) pieces

  2. Add the pumpkin pieces into a baking tray lined with parchment paper, making sure they´re all in a single layer, add into a preheated oven, bake + broil option 210 C - 410 F

  3. After 25 minutes remove from the oven, you can always pierce the pumpkin pieces with a toothpick to make sure they´re fully cooked through, let them sit for a couple of minutes, then add into a tall plastic cylinder and using a handheld mixer, blend together until you form a puree, set aside

  4. Add 3/4 cup all-purpose flour into a large bowl, along with 1 tsp baking powder, 1/4 cup (50 grams) granulated sugar and 1/4 tsp sea salt, mix the dry ingredients together, then make a well, add in 2 eggs and whisk the eggs, then mix everything together, add the pumpkin puree and mix together, then add in 1/2 tbsp fresh lemon zest and mix until you end up with a thick and creamy batter

  5. Heat a large fry pan with a medium heat and add in 1 cup sunflower oil

  6. After heating the oil for 8 minutes, start adding spoonfuls of the batter into the oil, making sure they´re all in a single layer and spaced out (cook in batches), cook for 60 to 90 seconds per side, or until golden fried and fully cooked through, transfer into a dish with paper towels

  7. Add 1/4 cup (50 grams) granulated sugar into a shallow bowl and coat the fritters in the sugar, serve warm or at room temperature, enjoy!

Nutrition Facts
Spanish Pumpkin Buñuelos
Amount Per Serving
Calories 299 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 19g
Cholesterol 33mg11%
Sodium 115mg5%
Potassium 183mg5%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Calcium 52mg5%
Vitamin C 10mg12%
Vitamin A 4869IU97%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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14 Comments

  1. Pris Daniels

    My grandmother was from Manilva, a village in the province of Malaga
    She use to make us Tortas, they were fried in oil and they would puff up.
    We would put butter, jam or sugar on them and eat them for breakfast.
    Are you familiar with these?

    07 . Oct . 2021
    • Spain on a Fork

      I am not familiar with that dish, and my mother is from Nerja which is in Malaga, will look into it 🙂 much love

      08 . Oct . 2021
  2. KMURDZ

    5 stars
    Can this be made with gluten free flour? My girlfriend would love this!

    05 . Oct . 2021
    • Spain on a Fork

      Absolutely, same ratio of gluten free flour as I used 🙂 much love

      06 . Oct . 2021
  3. Donna

    How many cups of pureed pumpkin do you need please?

    05 . Oct . 2021
    • Spain on a Fork

      1 lbs pumpkin yields 1 cup of pumpking puree 🙂 much love

      05 . Oct . 2021
  4. Scott Miller

    5 stars
    In regards to the first comment, pumpkins are indeed squash…in fact, nearly all canned pumpkin processed and sold in the states is actually made from Hubbard squash.
    Aside from that, this recipe looks amazing and I can’t wait to give it a go!

    05 . Oct . 2021
    • Spain on a Fork

      You are absolutely correct! thanks for the comment 🙂 much love

      05 . Oct . 2021
  5. Carmen J. Arroyo

    In Puerto Rico we make a very similar treat, the only difference is we add a tsp of vanilla, some also add cinnamon. We call then tortas de calabaza.

    04 . Oct . 2021
    • Spain on a Fork

      Sounds great! much love 🙂

      05 . Oct . 2021
  6. Michelle McClintock

    I appreciate that you’re including the Spanish names of the dishes now. But how can butternut squash be pumpkin? Are they both calabasas or does each one have their own name like in English?

    04 . Oct . 2021
    • Spain on a Fork

      They are both called calabaza here in Spain 🙂 and yes, butternut squash abd pumpkin comes from the same family, much love

      05 . Oct . 2021
  7. Don

    5 stars
    Just yummy

    04 . Oct . 2021
    • Spain on a Fork

      Much love 🙂

      05 . Oct . 2021

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