Go Back
+ servings
vegan pumpkin nuggets in pan

Vegan Pumpkin Nuggets

Recipe for vegan Pumpkin Nuggets. Crispy on the outside, soft and creamy on the inside. These little pumpkin bites are perfect for wraps, pitas or to snack them as they are.
Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories 458kcal
Author Elephantastic Vegan


  • 1/2 hokkaido pumpkin (=2 cups/280g pumpkin chunks)
  • 1 tablespoon olive oil for the pan

Ingredients for the batter

  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 1/4 teaspoon salt

Ingredients for the breading

  • 1/2 cup panko flakes *
  • 1/2 cup fine breadcrumbs *
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika powder
  • 1 teaspoon dried rosemary


  • Cut the pumpkin in half. Spoon out the seeds. Cut them into rings. Peel them using a veggie peeler. Then cut them into chunks.
  • Boil the pumpkin in a pot with water until they get softer (approx. 10 minutes), they shouldn't be too mushy, though.
  • Strain and drain the boiled pumpkin bites. Let them cool off.
  • Mix the ingredients for the batter in one bowl.
  • In another bowl, mix the ingredients for the breading.
  • Dip them into the batter first, then toss them in the breadcrumbs until they are evenly coated.
  • Heat a pan with olive oil, and pan-fry the pumpkin pieces over medium to high heat on each side until they are nicely golden brown. Let them cool off a bit before serving because they are HOT. :)


*you can sub panko flakes for fine breadcrumbs and vice versa, but a combination of both is giving a better texture and is making sure they are nicely coated


Calories: 458kcal | Carbohydrates: 83g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 1197mg | Potassium: 1306mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4771IU | Vitamin C: 42mg | Calcium: 172mg | Iron: 5mg