Ingredients
Scale
- 1 cup pumpkin purée
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 large egg
- 2 tbsp milk
- 1 tbsp melted butter
- A pinch of salt
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and line a baking tray with parchment paper or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Prepare wet ingredients: In a separate bowl, whisk the pumpkin purée, egg, milk, and melted butter until smooth.
- Combine mixtures: Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Mix just until a soft batter forms. If the batter seems too thick, add 1 tablespoon of milk.
- Shape fritters: Drop spoonfuls of batter onto the prepared baking tray, spacing them about 2 inches apart. Shape gently with the back of a spoon if desired.
- Bake: Place in the oven and bake for 15–18 minutes, rotating the tray halfway through. The fritters should be golden and slightly firm to the touch.
- Cool and serve: Let them cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
To make these fritters dairy-free, use plant-based milk and coconut oil instead of butter.
You can adjust spices to taste — try adding ground ginger or allspice for extra warmth.
Dust the tops with powdered sugar or drizzle with honey for a touch of sweetness.
Store leftovers in an airtight container for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven to refresh their crispness.
- Prep Time: 10
- Cook Time: 18