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Glazed Pumpkin Fritters

Delicious Glazed Pumpkin Fritters for Cozy Fall Moments

These Glazed Pumpkin Fritters are a warm, delightful treat perfect for fall, combining a fluffy texture with a sweet and salty glaze.
Prep Time 30 minutes
Cook Time 10 minutes
Draining Time 3 minutes
Total Time 43 minutes
Servings: 6 fritters
Course: Dessert
Cuisine: American
Calories: 200

Ingredients
  

For the Fritters
  • ¼ cup Salted Butter Substitute with unsalted butter plus a pinch of salt if preferred.
  • ¾ cup Brown Sugar White sugar can be used if needed.
  • 1 large Egg Essential for binding the ingredients.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1 cup Pumpkin Puree Can swap with unsweetened apple sauce if necessary.
  • ½ cup Milk Dairy or non-dairy varieties are fine.
  • cups All-Purpose Flour Not tested for gluten-free options.
  • 1 teaspoon Baking Soda Key leavening agent.
  • 1 teaspoon Baking Powder Necessary for that perfect puff.
  • 2 teaspoons Ground Spices Cinnamon, Ginger, Nutmeg, Allspice, Cloves or 1.5 teaspoons of pumpkin pie spice.
  • Oil for frying Sunflower or canola oil recommended.
For the Glaze
  • 1 cup Granulated Sugar Standard sugar for sweetening.
  • ¼ cup Milk
  • 2 tablespoons Butter
  • 1 cup Powdered Sugar For sweetness and smooth texture.

Equipment

  • mixing bowl
  • Saucepan
  • Frying Thermometer
  • Slotted spoon
  • Wire Rack

Method
 

Step-by-Step Instructions for Glazed Pumpkin Fritters
  1. In a mixing bowl, whisk together ¼ cup of melted salted butter, ¾ cup of brown sugar, 1 egg, 1 teaspoon of vanilla extract, and 1 cup of pumpkin puree until smooth and creamy.
  2. Slowly add in ½ cup of milk to the wet mixture, continuing to whisk until everything is fully incorporated and no lumps remain.
  3. In another bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and the mixed ground spices. Stir well to evenly distribute.
  4. In a heavy saucepan, heat oil to 350°F, ensuring it's deep enough for frying.
  5. Carefully fold the dry ingredients into the wet mixture until just combined, keeping the batter somewhat lumpy.
  6. Drop spoonfuls of batter into the hot oil, frying up to 5-6 fritters at a time until golden brown on both sides.
  7. Once cooked, transfer fritters to a plate lined with paper towels to drain excess oil for about 3 minutes.
  8. In a small saucepan over medium heat, combine 1 cup of granulated sugar, ¼ cup of milk, and 2 tablespoons of butter, bringing it to a boil and simmering until thickened.
  9. Remove from heat and whisk in 1 cup of powdered sugar along with a pinch of salt and ½ teaspoon of vanilla extract. Dunk each warm fritter in the glaze before placing it on a wire rack.

Nutrition

Serving: 1fritterCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 25mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 3000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for a week. Freeze for up to 3 months.

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