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Pumpkin pops

Recipe from: 01 August 2012

Ingredients 24
Servings 6
Time 00:20


  • For the pumpkin:
  • 1
    large butternut or half a pumpkin, peeled,
  • seeded and cut into cubes
  • 1
    ClemenGold plus juice from a second one
  • 1
    cinnamon stick
  • 2
    cardamom pods bashed slightly
  • 20
  • salt to taste
  • a drizzle of honey
  • for the 'pops'
  • 250
    cake flour
  • 10
    baking powder
  • 2.5
  • 5
    ground cinnamon
  • 2.5
    freshly grated nutmeg
  • 2.5
    ground allspice
  • 2.5
    ground ginger
  • 80
    coconut oil
  • 125
    dark brown Sugar
  • 1
    extra large free range egg
  • 1/2
    vanilla bean – slit and seeds scraped out
  • 1
    lemenGold – finely grated zest
  • 1
    cooked and puréed butternut or
  • pumpkin (see above)


To cook the pumpkin (or butternut if using):
Finely grate off the zest from the Clemengold and squeeze out the juice. Place all ingredients into a saucepan with about 60ml water and bring to the boil over moderate heat, lower heat, cover and simmer for about 20 minutes until butternut or pumpkin is soft.

Allow to cool, remove cinnamon stick and cardamom pods then puree with a stick blender or potato masher. Reserve 250ml (1 cup) for the recipe. You can freeze the rest if you like.

Sift dry ingredients into a bowl (not the sugar).

In the bowl of your mixer whisk oil, brown sugar, egg, vanilla, pumpkin, and milk together.  Add the dry ingredients and mix until just combined. Set aside

Heat up some cooking oil in a deep saucepan until moderately hot then drop small teaspoonfuls  of the batter into the oil and deep fry. Flip them over almost immediately and they will puff up into little rounds. Fry until brown all over and cooked through. (the oil must not be too hot).

Remove to a plate lined with thick paper towel to drain off the oil. Once cooled slightly you can roll them in the sugar and cinnamon mixture.

Reprinted with permission of Kitchen Diary. To see more recipes, click here.


Read more on: boil  |  recipe  |  vegetables  |  starch  |  vegetarian

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