Pumpkin Fritters {cinnamon + sugar}

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.

pumpkin fritters on a drying rack with a cinnamon stick
cinnamon and sugar are the perfect combination

If a funnel cake and a pumpkin got married, these fritters would be the result of that union. They’re like going to a beautiful autumn carnival any time of year.

You can catch me making a batch of pumpkin fritters, pumpkin spice French toast, honey bun bread pudding or cookies weekly during the holidays.

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

  1. In a medium bowl, whisk together the flour, baking powder, salt, and spices.
  2. In a separate large bowl, add the milk, egg, pumpkin puree, vanilla and brown sugar. Whisk the mixture until combined.
  3. Add in the flour mixture. Mix.
  4. 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. 
  5. Using a tablespoon or a cookie scoop, dollop the batter into the oil, cooking 4-5 at a time until deep golden brown.
  6. Turn if needed (using tongs). Remove carefully with a spider strainer.
pumpkin fritters with a golden spoon and powdered sugar
crisp on the outside, light on the inside

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.

fritters frying in oil
fry in at least 2 inches of oil for best results

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.

fritters with sugar, cinnamon stick and towel

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.

adding powdered sugar to fritters
adding powdered sugar to pumpkin fritters

Other toppings for fritters

  • buttercream frosting
  • caramel drizzle
  • pumpkin pie spice + confectioner’s sugar
  • chocolate glaze
light and fluffy pumpkin fritter with a bite taken out

Pumpkin Fritters

Make these light and fluffy pumpkin fritters for breakfast or dessert. Try with a warm cup of hot chocolate or coffee for the ultimate treat!
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine American
Servings 24
Calories 46 kcal

Equipment

  • large non-stick pot

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup pumpkin purée
  • 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
Cooking fritters at a high temperature is not recommended. Preheat the pan first, then fry the fritters over medium to low heat.

Freezing/Reheating

Freeze for up to 2 months in a zippered bag. Reheat in the oven at 350 degrees F after thawing overnight in refrigerator. Do not microwave to re-heat.

Nutrition

Serving: 1fritterCalories: 46kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 26mgPotassium: 33mgFiber: 1gSugar: 4gVitamin A: 1615IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword autumn, canned pumpkin puree, cinnamon sugar, fritter dessert, holidays, pumpkin fritters, pumpkin puree
Tried this recipe?Let us know how it was!

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