Cinnamon Sugared Pumpkin Fritters

Crisp on the outside and moist, tender and pumpkiny on the inside, these Cinnamon Sugared Pumpkin Fritters are seasonally delicious!

How bout you guys? Are you taking time to soak in everything fall is dishing out?

The changing leaves, the crisp, clear blue skies, all the pretty pumpkins and mums scattered about?

As I’ve mentioned before, I don’t just bake with pumpkin during the fall/winter months. I squeak in a few recipes every now and then during the spring and summer because it’s something I really enjoy.

I know it’s a major no-no to even mention the word pumpkin if it’s not yet October, but I’m a rebel. I’ll eat what I want when I want it.

These yummy little Cinnamon Sugared Pumpkin Fritters are as delicious as they sound guys. Plump little pumpkiny fritters fried to perfection then rolled in a cinnamon sugar mixture that’s sure to satisfy your pumpkin craving.

I don’t indulge in fried foods often, but these are so worth it. They’re so seasonally delicious with a hot cup of apple cider.

What is a fritter?

If you’re not familiar with fritters, they can be sweet or savory. They’re fried pastries similar to doughnuts that are made with flour, eggs, milk, sugar, melted butter and in this case, pumpkin and the warm spices of cinnamon, ginger and cloves.

Simply make the batter and using a standard size (1 1/2 inch) ice cream scoop for larger fritters or a small cookie scoop for mini fritters, drop into heated vegetable oil and fry until evenly browned and cooked through.

A bit of a toss in some cinnamon sugar and you’ve got a fabulous taste of fall on a plate! Enjoy!

Cinnamon Sugared Pumpkin Fritters

Author: MaryAnn Dwyer

Servings: 14 fritters

Print Recipe SaveSaved! Pin Recipe

Crisp on the outside and moist, tender and pumpkiny on the inside, these Cinnamon Sugared Pumpkin Fritters are seasonally delicious!

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

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
• 2 large eggs
• 1 15-oz. can pumpkin, not pumpkin pie mix
• 1/2 cup whole milk
• 2 Tbsp. melted butter
• vegetable oil for frying

Cinnamon Sugar Coating

• 1/2 cup granulated sugar
• 1 1/2 tsp. ground cinnamon

Instructions 

• In a large bowl, whisk together the first seven ingredients. Set aside.
• In a medium bowl, whisk together eggs, pumpkin, milk and melted butter until well combined. Add the pumpkin mixture to the dry ingredients, stirring just until combined. No need to over mix here.

  Line a large baking sheet with parchment paper. Place a wire rack over the parchment.
• Heat several inches of vegetable oil in a large Dutch oven to 350 degrees. You will need to add enough oil so that while the fritters are cooking they are completely submerged in the oil. Using a standard size (1 1/2 inch) ice cream scoop, drop batter into hot oil. Do not crowd the pot. (I cook about 4-5 at a time) Fry until fritters are a golden brown and cooked though, about 5-6 minutes. Remove to prepared sheet.

  In a small bowl, combine the granulated sugar and ground cinnamon for the cinnamon sugar coating.

  Roll each fritter in the cinnamon sugar mixture until well coated. Serve fritters while warm.

Keyword: fritters

Cuisine: American

Course: Dessert, Breakfast