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Nigerian Buns Recipe: Easy Healthier Version With Pumpkin

Nigerian buns are one of the most favorite Nigerian snacks – crunchy on the outside, pillowy and soft on the inside, flavorful, satisfying, and incredibly delicious! Plus, it is super-duper easy to make! I ate many of these African donuts (aka Nigerian buns) growing up; these days, my kids want me to make them every weekend! But these Nigerian buns recipe is a little different from the ones I ate growing up. I wanted to make these more nutritious and healthier, so I added pumpkin puree while also reducing the flour. Keep reading for an easy step-by-step process for making the best sweet Nigerian Buns that are healthier and tasty.


Dry Ingredients

Wet Ingredients:

  • 1 cup of homemade fresh pumpkin puree (Canned store-bought would work just fine)
  • .25 cup of sweet condensed milk
  • 2 eggs
  • .25 cup of plant butter (room temperature or melted)
  • Peanut oil (up to 3-4 cups) or any other type of oil for frying

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      Photo of Nigerian Buns Recipe: Easy Healthier Version With Pumpkin


      1. Mix dry ingredients in a bowl, in a separate bowl, mix the wet ingredients as well.
      2. Add the wet ingredients to dry; use hands to combine until if forms a dough.
      3. Set a pan on the stove, and add frying oil, and allow to heat up.
      4. Use one tablespoon measure to scoop and mold the dough; if possible, scoop and mold all the dough before you start frying.
      5. Start Frying the dough when the oil gets hot, not too hot, though, because then the dough would burn on the outside, and still uncooked in the inside.
      6. Fry dough until golden light brown on all sides (about 4-5 minutes on each side; insert a toothpick or skinny skewer, and if the dough is still raw inside, you see a raw dough pop out.)
      7. Fry in batches and do not overcrowd the pot. This recipe made about 30 pumpkin buns; serving size is two buns.
      8. Serve with your favorite beverage or drink; Watermelon lemonade, tea, coffee, or hot cocoa are great. Enjoy

      Recipe Note

      - This would be a “light” dough; do not expect a rock-solid dough. You do not necessarily need to add the extra flour to prevent stickiness because “molding” this dough is not a deal-breaker. You can use a spoon and scoop dough into the frying pan.

      - The amount of time you cook this dough will depend on how big or small your dough “mold” is.


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