Description
Delight in these crispy and spiced Pumpkin Fritters, perfect for breakfast or a sweet dessert. Made with smooth pumpkin puree and warming spices, these deep-fried fritters are dusted with cinnamon powdered sugar for a cozy, autumn-inspired treat.
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1 egg (room temperature)
- 1 tablespoon milk
- 1 tablespoon unsalted butter (melted)
- 1 teaspoon vanilla extract
For Frying
- Vegetable oil (for deep frying, at least 2 inches in depth)
Topping
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg until well combined.
- Mix Wet Ingredients: In a separate large bowl, combine the pumpkin puree, milk, room temperature egg, melted unsalted butter, light brown sugar, and vanilla extract. Whisk the mixture until smooth and fully combined.
- Combine Batter: Gradually add the dry flour mixture to the pumpkin mixture. Stir gently just until all ingredients are incorporated and no lumps remain. Avoid overmixing to keep fritters light.
- Heat Oil: Fill a Dutch oven or heavy cast iron pot with at least 2 inches of vegetable oil. Heat the oil on medium-high until it reaches a temperature between 320°F and 350°F, suitable for deep frying.
- Fry Fritters: Using a tablespoon or cookie scoop, carefully drop dollops of batter into the hot oil, cooking 4 to 5 fritters at a time without overcrowding the pot. Fry each side until deep golden brown, ensuring they are cooked through, approximately 3-4 minutes per batch.
- Drain and Cool: Remove the fried fritters with a spider or slotted spoon and transfer them to a tray lined with paper towels to absorb excess oil.
- Dust with Topping: In a small bowl, mix powdered sugar with ground cinnamon. While the fritters are still warm, dust them generously with the cinnamon powdered sugar mixture for a sweet finish.
Notes
- Storing leftovers: Pumpkin fritters are best enjoyed immediately for optimal texture. However, you can store any leftovers in an airtight container for up to 2 days. Avoid freezing, as it impacts the texture negatively.
- Make Ahead: The batter can be prepared ahead of time and refrigerated for up to 24 hours. Be sure to cover it tightly with plastic wrap and bring to room temperature before frying.
Nutrition
- Serving Size: 1 fritter
- Calories: 110
- Sugar: 5g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
