It is no secret that I am a pumpkin spice enthusiast, so when fall rolls around I am always looking for new ways to incorporate the cozy spices of cinnamon, ginger and nutmeg into my desserts!
These little pumpkin fritters taste like biting into fall. The best fall day filled with pumpkins, chunky knit sweaters and crisp leaves. The base is a super simple, one-bowl batter that comes together within minutes. Be sure to use canned pumpkin puree instead of pumpkin pie filling as you want to control the amount of sweetness. I like to serve them with a drizzle of maple syrup— I love the extra flavour it brings. These pumpkin fritters will quickly become a new family favourite, so good luck frying them as fast as you eat them! If you aren't already a pumpkin spice lover, these will be sure to change your mind.
Fill a large dutch oven halfway with oil. Using a deep-fry thermometer, heat oil between 350°F and 360°F. As the oil heats, prepare the batter.
In a large mixing bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt.
In a separate large mixing bowl, whisk together the pumpkin, melted butter, brown sugar, eggs and vanilla until combined. Fold into the flour mixture until batter just comes together. Do not overmix.
When the oil is heated, use a small ice-cream scoop to drop spoonfuls of the batter into the oil. Fry 3 to 4 fritters at a time to avoid a drop in the oil temperature. Fry the fritters for 2 to 3 minutes on each side, until golden. Remove using a slotted spoon and transfer to a plate lined with a paper towel. Repeat this step until no batter remains.
While the fritters are still warm, roll individually in cinnamon sugar until evenly coated. Serve with a dollop of whipping cream and a drizzle of maple syrup. Best enjoyed within 24 hours.