These light and fluffy pumpkin fritters are great for breakfast, brunch, or a simple dessert! This simple homemade fritter recipe is the best for cozy autumn mornings, served with coffee.
If a funnel cake and a pumpkin got married, these fritters would be the result of that union. The texture is light, fluffy and sweet, like old fashioned doughnuts.
You can catch me making a batch of pumpkin fritters, churro french toast roll ups, pumpkin spice French toast, honey bun bread pudding or cookies weekly during the holidays and for breakfast any time of year.
Contents
Ingredients for pumpkin fritters
- all-purpose flour
- pumpkin puree
- baking powder
- salt
- light brown sugar
- cinnamon
- ground ginger
- ground nutmeg
- egg
- milk
- unsalted butter, melted
- vanilla extract
- vegetable oil for frying
- powdered sugar
How to fry pumpkin fritters
- In a medium bowl, whisk together the flour, baking powder, salt, and spices.
- In a separate large bowl, add the milk, egg, pumpkin puree, vanilla and brown sugar. Whisk the mixture until combined.
- Add in the flour mixture. Mix.
- Fill a Dutch oven/cast iron pot with at least 2 inches of vegetable oil and heat on medium-high until it reaches 320-350°F.
- Using a tablespoon or a cookie scoop, dollop the batter into the oil, cooking 4-5 at a time until deep golden brown.
- Turn if needed (using tongs). Remove carefully with a spider strainer.
Substitutions
Sugar: You may use white granulated sugar if you do not have brown sugar on hand.
Flour: Almond flour is the recommended gluten-free substitute for all-purpose flour.
Sugar-free: Looking for a sugar-free substitute? Try Swerve brand (or erythritrol-based) sweetener for best results.
How to store fritters
Store fritters in an air-tight container in the fridge for up to a week.
How to reheat fritters
For best results, reheat in the oven at 350°F until crisp on the outside (about 5-8 minutes).
Microwaving is not recommended, as it reduced crisp and makes the fritters soggy.
FAQ
Can I freeze these fritters?
Allow the fritters to cool fully before placing them in a ziplock bag and freezing them.
They’ll last up to two months.
It’s critical to reheat the fritters until they’re hot in the middle, not simply warm. Allow the fritters to cool slightly before serving.
How to cool fritters
The best way to cool fritters is to place them on a tray lined with paper towels.
This insures they’re not too greasy.
Tips for the perfect pumpkin fritters
- Use tongs to turn the fritters during the frying process.
- Fritters can potentially fall apart if they become stuck to the pan: use enough oil, don’t flip too fast or too often, and use a non-stick pan.
- Remove when just crisp and golden on the outside.
- Add a light dusting of powdered sugar (a little goes a long way).
- serve with coffee or hot chocolate
Cooking fritters at a high temperature is not recommended. Preheat the pan first, then fry the fritters over medium to low heat.
Other toppings for fritters
- buttercream frosting
- caramel drizzle
- pumpkin pie spice + confectioner’s sugar
- chocolate glaze
Pumpkin Fritters
Equipment
- large non-stick pot
Ingredients
- 1 cup all-purpose flour
- 1 cup pumpkin purée
- 1¼ tsp baking powder
- 3 tbsp light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 egg room temperature
- 1 tbsp milk
- 1 tbsp unsalted butter melted
- 1 tsp vanilla extract
- vegetable oil for frying (2 inches in pan)
Cinnamon Powdered Sugar Topping
- ½ cup powdered sugar
- 1 tsp ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and spices.
- In a separate large bowl, add the pumpkin puree, milk, egg, brown sugar, and vanilla. Whisk the mixture until smooth and combined.
- Add in the flour mixture. Mix just until combined and no lumps remaining.
- Fill a Dutch oven/cast iron pot with at least 2 inches of vegetable oil and heat on medium-high until it reaches 320-350°F.
- Using a tablespoon or a cookie scoop, dollop the batter into the oil, cooking 4-5 at a time until deep golden brown.
- Remove fritters from the oil with the spider tool and place on a tray lined with paper towels.
- Dust the fritters with cinnamon powdered sugar.
Notes
Tips
- Fritters can potentially fall apart if they become stuck to the pan: use enough oil, don’t flip too fast or too often, and use a non-stick pan.
- Remove when just crisp and golden on the outside.
- Add a light dusting of powdered sugar (a little goes a long way).
- serve with coffee or hot chocolate
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