Print

Cinnamon Sugared Pumpkin Fritters Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

Delight in these crispy and fluffy Cinnamon Sugared Pumpkin Fritters, perfect for a cozy fall treat. Made with pumpkin puree and warm spices, fried until golden and then coated in a sweet cinnamon sugar blend, these fritters offer a perfect balance of autumn flavors and comforting texture.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves

Wet Ingredients

  • 2 large eggs
  • 1 15-oz. can pumpkin (not pumpkin pie mix)
  • 1/2 cup whole milk
  • 2 Tbsp. melted butter

For Frying and Coating

  • Vegetable oil for frying (several inches, enough for deep frying)
  • 1/2 cup granulated sugar
  • 1 1/2 tsp. ground cinnamon

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ground ginger, and ground cloves. Set this mixture aside.
  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, pumpkin puree, whole milk, and melted butter until fully blended. Carefully add this pumpkin mixture to the dry ingredients, stirring just until combined. Be careful not to overmix to keep the fritters tender.
  3. Prepare Frying Station: Line a large baking sheet with parchment paper and place a wire rack on top to drain the fritters after frying.
  4. Heat Oil: Pour several inches of vegetable oil into a large Dutch oven and heat it to 350°F (175°C). The oil level should be enough to completely submerge the fritters as they cook.
  5. Fry Fritters: Using a 1 1/2 inch ice cream scoop, drop batter into the hot oil carefully, making sure not to overcrowd the pot, frying about 4-5 fritters at a time. Fry each for about 5-6 minutes, turning if necessary, until they are golden brown and cooked through.
  6. Drain Fritters: Use a slotted spoon to transfer the cooked fritters to the prepared baking sheet and wire rack to drain excess oil.
  7. Coat with Cinnamon Sugar: In a small bowl, mix 1/2 cup granulated sugar with 1 1/2 tsp. ground cinnamon. Roll each warm fritter in the cinnamon sugar mixture until fully coated.
  8. Serve Warm: Enjoy the fritters while they are warm for the best flavor and texture.

Notes

  • Do not overmix the batter; it’s okay if it’s slightly lumpy for tender fritters.
  • Maintain oil temperature at 350°F for even frying and to avoid greasy fritters.
  • Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • Cook fritters in small batches to prevent oil temperature from dropping.
  • The fritters are best enjoyed fresh but can be kept warm in a low oven for a short time.

Find it online: https://lauracooks.com/cinnamon-sugared-pumpkin-fritters-recipe/