Sugar-Coated Pumpkin Fritters

Nothing says fall comfort like a plate of warm pumpkin fritters fresh from the fryer. These bite-sized treats are crisp and golden on the outside with a tender, fluffy center that’s full of pumpkin flavor and warm spices.

A quick toss in cinnamon sugar gives them an irresistible sparkle and a little crunch. They’re easy to mix up in one bowl, and the small size means you can fry a batch quickly—perfect for weekend breakfasts, holiday brunches, or an afternoon coffee break.

Ingredient Notes

• Pumpkin pureé. Use canned pumpkin (not pie filling) for consistent texture and moisture. If using homemade, be sure it’s thick and well-drained.
• Flour. All-purpose flour gives the fritters enough structure while keeping them light.
• Baking powder. Helps the fritters puff and stay tender inside.
• Spices. Cinnamon, nutmeg, and ginger create the warm autumn flavor—adjust to taste or use pumpkin pie spice.
• Oil for frying. Choose a neutral, high-heat oil such as vegetable or canola for the best flavor and crispness.
• Cinnamon sugar. Rolling the fritters in sugar while they’re still warm ensures the coating sticks and adds sweet crunch.

Steps to Make Pumpkin Fritters

1. Whisk the dry ingredients in a large bowl and the wet ingredients in another. Combine them to form a smooth batter.
2. Heat oil to 370 F in a deep, heavy pan or deep fryer. Drop small scoops of batter into the hot oil and fry until deep golden, turning for even cooking.
3. Drain on paper towels, then roll the warm fritters in cinnamon sugar.

Recipe Variations

• Add a glaze. Drizzle the cooled fritters with a simple vanilla or maple glaze instead of cinnamon sugar.
• Try different spices. Swap in pumpkin pie spice for a slightly different flavor profile.
• Make them mini. Use a teaspoon to create tiny bite-sized fritters for party platters.

Sugar-Coated Pumpkin Fritters

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Soft pumpkin fritters fried until golden and rolled in cinnamon sugar for the ultimate autumn snack.

• Author: Diana Rattray
• Prep Time: 12 minutes
• Cook Time: 25 minutes
• Total Time: 37 minutes
• Yield: 30 servings 1x
• Category: Pumpkin, Breakfast
• Method: Deep Fry
• Cuisine: American

Ingredients

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• Oil for deep-frying
• 2 cups (255 grams) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 large egg
• 1 cup pumpkin purée
• 3 tablespoons milk
• 2 tablespoons butter, melted
• 1 teaspoon vanilla

Cinnamon Sugar

• 1/4 cup granulated sugar
• 1 tablespoon cinnamon

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Instructions

1. Heat the oil. Attach a deep-fry thermometer to a deep, heavy saucepan and add about 2 inches of neutral-flavor high-heat cooking oil. Heat the oil to 370°F.
2. Combine the dry ingredients. In a large bowl, combine the flour, 1/3 cup of sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, and salt. Stir or whisk to thoroughly blend the dry ingredients.
3. Combine the wet ingredients. In a small bowl, whisk the egg with the pumpkin and milk. Add the melted butter and vanilla and stir to blend.
   
4. Finish the batter. Pour the pumpkin mixture into the dry ingredients and stir until the flour is incorporated. Do not overmix.
   
5. Fry the fritters. Use a small cookie scoop or tablespoon to drop about 5 or 6 into the hot oil. Fry them for about 3 to 4 minutes, turning frequently, or until deep golden brown.
   
6. Drain the fritters. With a slotted metal spoon, transfer the fritters to paper towels to drain.
   
7. Finish with cinnamon sugar. Combine 1/4 cup of granulated sugar with 1 tablespoon of cinnamon in a wide bowl or plate. Roll the warm fritters in cinnamon sugar.
   
8. Enjoy!
   
   

Nutrition

• Serving Size: 1 fritter
• Calories: 64
• Sugar: 4.3 g
• Sodium: 23.9 mg
• Fat: 1.5 g
• Carbohydrates: 11.7 g
• Fiber: 0.7 g
• Protein: 1.2 g