Save Soft, fragrant fritters bursting with pumpkin, warm ginger spice, and a tender crumb—perfect for autumn mornings or cozy snacks.
I first made these pumpkin muffin fritters on a crisp October weekend after returning from the farmer's market. The ginger aroma always fills my kitchen with warmth and nostalgia each fall.
Ingredients
- All-purpose flour: 1 ½ cups (180 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground ginger: 2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ¼ tsp
- Ground cloves: ¼ tsp
- Granulated sugar: ⅔ cup (130 g)
- Pumpkin purée: 1 cup (240 g), not pumpkin pie filling
- Eggs: 2 large
- Whole milk: ⅓ cup (80 ml)
- Vegetable oil: ¼ cup (60 ml), plus extra for frying
- Vanilla extract: 1 tsp
- For Dusting: ½ cup (100 g) granulated sugar, 1 tsp ground cinnamon
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and sugar.
- Prepare Wet Ingredients:
- In a separate bowl, whisk pumpkin purée, eggs, milk, vegetable oil, and vanilla until smooth.
- Combine Batter:
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Heat Oil:
- Heat 1 inch (2.5 cm) of vegetable oil in a deep skillet or heavy-bottomed pot over medium heat to 350°F (175°C).
- Fry Fritters:
- Using two spoons or a small ice cream scoop, drop heaping tablespoonfuls of batter into the hot oil, frying in batches.
- Cook Until Golden:
- Fry each fritter for 2, 3 minutes per side, or until puffed and golden brown. Do not overcrowd the pan.
- Drain:
- Remove fritters with a slotted spoon and drain briefly on paper towels.
- Toss With Cinnamon Sugar:
- While warm, toss fritters in cinnamon sugar mixture to coat.
- Serve:
- Serve warm or at room temperature.
Save My family gathers in the kitchen to dust the warm fritters in cinnamon sugar—it turns every batch into a sweet autumn tradition we look forward to year after year.
Required Tools
Mixing bowls, measuring cups, measuring spoons, whisk, deep skillet or heavy-bottomed pot, slotted spoon, paper towels
Allergen Information
Contains wheat (gluten), eggs, and milk. For dairy-free, substitute non-dairy milk and always check pumpkin purée labels for additives.
Nutritional Information (per serving)
Calories: 170, Total Fat: 7 g, Carbohydrates: 25 g, Protein: 2 g
Save Enjoy these ginger-spiced pumpkin muffin fritters warm, and savor each bite as you welcome the comforting flavors of fall.
Recipe Questions & Answers
- → Can I use canned pumpkin?
Yes, use plain pumpkin purée rather than pumpkin pie filling for best results.
- → How do I make them dairy-free?
Substitute whole milk with any non-dairy milk, such as almond or oat milk.
- → Can I bake instead of fry?
Frying gives a crisp exterior, but you could bake in a hot oven using a muffin tin for a softer texture.
- → What oil is best for frying?
Vegetable oil is recommended for a neutral flavor and high smoke point.
- → What toppings pair well?
Try a vanilla or maple glaze drizzle, or simply enjoy coated in cinnamon sugar.