Sugar-Coated Pumpkin Fritters
Warm pumpkin fritters coated in cinnamon sugar make a cozy fall treat.
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.
What You’ll Like About This Recipe
Quick, one-bowl batter. The ingredients whisk together easily, and there’s no chilling or resting required. You can have fritters ready in less than 30 minutes.
Warm, cozy spice. Cinnamon, nutmeg, and ginger complement the pumpkin without overpowering it, giving each fritter a classic autumn flavor.
Perfect texture contrast. The fritters fry up crisp on the outside while the inside stays soft and cakey—almost like a pumpkin doughnut hole.
Great for sharing. A batch makes plenty, and they’re ideal for gatherings, breakfast spreads, or edible gifts during the holidays.
Easy to customize. Swap spices, add glaze, or adjust sizes to fit any occasion, from bite-sized snacks to dessert platters.
Ingredient Notes
- Pumpkin purée – Use canned pure pumpkin (not pumpkin pie filling). Canned pumpkin gives consistent thickness and moisture. If using homemade purée, make sure it’s thick and well-drained so the batter doesn’t become loose.
- All-purpose flour – Provides structure for the fritters. A light hand when mixing helps keep the final texture soft and tender.
- Baking powder – Essential for lift. It reacts quickly when the batter hits the hot oil, helping the fritters puff beautifully.
- Granulated sugar – Sweetens the batter while helping the exterior caramelize during frying. Additional sugar is combined with cinnamon to coat the warm fritters.
- Cinnamon, nutmeg, and ginger – Classic warming spices that enhance the pumpkin flavor. Feel free to adjust quantities or substitute pumpkin pie spice.
- Salt – Balances sweetness and sharpens the spice notes.
- Egg – Binds the batter and contributes to the tender interior.
- Milk – Loosens the batter to the right consistency; you can substitute half-and-half for richer fritters.
- Butter – Melted butter adds richness and helps produce a golden crust.
- Vanilla – Enhances the sweetness and warmth of the spices.
- Oil for frying – Vegetable or canola oil works best. Maintain a consistent temperature (around 370°F) for even browning and crispness.
- Cinnamon sugar – Rolling the fritters while warm ensures the coating sticks and forms a sweet, crunchy shell.
Steps to Make Pumpkin Fritters
- Whisk the dry ingredients—flour, sugar, baking powder, salt, and spices—in one bowl until fully blended and lump-free.
- In a separate bowl, whisk the egg, pumpkin, milk, melted butter, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir gently just until incorporated. Overmixing can make the fritters dense.
- Heat the oil in a deep, heavy pot or fryer to 370°F. Maintain this temperature for even frying.
- Use a small cookie scoop or spoon to drop portions of batter into the hot oil, frying a few at a time. Turn occasionally so they brown evenly.
- Drain the fritters briefly on paper towels to remove excess oil.
- While still warm, roll each fritter in cinnamon sugar so the coating adheres and forms a sparkly, crisp layer.
- Serve warm, optionally with maple syrup or a sweet dipping sauce.
Tips
- Keep your oil hot—if it cools, the fritters will absorb oil rather than crisp.
- Fry in small batches to avoid crowding and temperature drops.
- Use a cookie scoop to make evenly sized fritters that cook at the same speed.
- Roll in cinnamon sugar while warm; it won’t stick properly once cooled.
- If the batter seems too thick, add a splash of milk. If too loose, sprinkle in a bit more flour.
Recipe Variations
- Add a glaze. Instead of cinnamon sugar, finish cooled fritters with a vanilla glaze, maple glaze, or a simple powdered-sugar icing for a doughnut-style treat.
- Use different spices. Swap the cinnamon, nutmeg, and ginger for pumpkin pie spice or chai spice for a more aromatic, complex flavor.
- Fold in extras. Add mini chocolate chips, finely chopped pecans, or raisins to the batter for additional texture and sweetness.
- Make them mini. Use a teaspoon to drop tiny fritters into the oil. They fry faster and are perfect for party platters.
- Make them larger. Use a tablespoon for bigger fritters—just extend frying time slightly to ensure the centers cook through.
- Crispy sugar variation. Roll the fritters in plain granulated sugar first, then dust lightly with powdered sugar for a bakery-style finish.
Serving Suggestions
- Serve warm with coffee, tea, or hot cider for a cozy fall breakfast.
- Add a maple or caramel dipping sauce for a dessert-style presentation.
- Pair with a holiday brunch menu featuring eggs, sausage, or baked oatmeal.
- Choose to dust with powdered sugar right before serving for extra sweetness.
How to Store
Refrigerate: Store cooled fritters in an airtight container for up to 3 days. If making ahead, you can wait to coat them in cinnamon sugar until serving. Rewarm briefly and then roll in fresh sugar.
Freeze: Arrange fritters in a single layer and freeze until solid. Transfer to freezer bags and freeze for up to 2 months.
Reheat: Restore crispness by warming fritters in a 325°F oven or the air fryer for a few minutes.
Frequently Asked Questions
Sugar-Coated Pumpkin Fritters
Ingredients
- 1/4 cup vegetable oil, for deep frying
- 2 cups all-purpose flour, (255 grams)
- 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 canned pumpkin, (or homemade puree)
- 3 tablespoons milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
Cinnamon Sugar
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- 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.
- 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.
- 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.
- Finish the batter. Pour the pumpkin mixture into the dry ingredients and stir until the flour is incorporated. Do not overmix.
- 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.
- Drain the fritters. With a slotted metal spoon, transfer the fritters to paper towels to drain.
- 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.
- Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
