My Famous Pumpkin Fritters

Why You’ll Love This Recipe

I enjoy making these fritters because they’re quick, easy, and versatile. The pumpkin keeps them moist and fluffy, while the brown sugar adds just the right amount of sweetness. They’re perfect for using up leftover pumpkin and can be enjoyed warm straight from the pan. Whether I serve them at breakfast, as a teatime treat, or alongside dinner, they’re always a hit.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

230g of mashed pumpkin
1 egg
1 cup/128g of sieved self-raising flour
1/3 teaspoon salt
1 teaspoon baking powder
3 tablespoons brown sugar
2–3 tablespoons coconut oil

Directions

I begin by boiling the pumpkin until it’s soft, then I strain it well to remove excess water. I make sure to measure 230g after draining for accuracy.
I place the pumpkin in a blender or mixer with the egg and blend until smooth.
Next, I add the dry ingredients—flour, salt, baking powder, and brown sugar—and whisk everything together until combined.
I let the batter rest for about 10 minutes so it thickens slightly.
I heat coconut oil in a frying pan and drop spoonfuls of batter, frying until golden brown on both sides.
Finally, I garnish the fritters with sugar and powdered cinnamon before serving.

Servings and Timing

This recipe makes about 10–15 fritters.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Sometimes I add a pinch of nutmeg or ground ginger for extra spice. For a more indulgent treat, I drizzle honey or maple syrup over the fritters instead of sprinkling sugar. I also enjoy serving them with a dollop of whipped cream or yogurt for a dessert-style version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them in a skillet over medium heat or in the oven at 325°F until heated through. They also freeze well—once cooled, I freeze them on a baking tray, then transfer to a freezer bag. I reheat directly from frozen in the oven.

FAQs

Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, I sometimes use canned puree, but I make sure it’s thick and not watery.

Can I make these fritters gluten-free?

Yes, I replace the self-raising flour with a gluten-free flour blend plus 1 teaspoon of baking powder.

How do I keep the fritters from being soggy?

I drain the pumpkin well before mixing—it prevents excess moisture.

Can I bake the fritters instead of frying?

Yes, I bake them at 375°F on a greased baking sheet for about 15–18 minutes, flipping halfway.

What oil works best for frying?

I like coconut oil for flavor, but vegetable oil or sunflower oil also works well.

Can I make these fritters savory?

Yes, I omit the sugar and cinnamon, then add herbs or cheese for a savory version.

Why is my batter too runny?

This usually happens if the pumpkin isn’t drained well. I add a little more flour if needed.

Can I double this recipe?

Yes, I often double it for larger gatherings, and it works perfectly.

Can I make the batter ahead of time?

Yes, I prepare the batter and refrigerate it for a few hours before frying.

Do these taste like pancakes?

They’re similar in texture to pancakes but with a stronger pumpkin flavor and a crispier edge.

Conclusion

I love making My Famous Pumpkin Fritters because they’re simple, comforting, and full of flavor. With their fluffy interior, golden crust, and sweet cinnamon sugar topping, they’re a treat I can enjoy any time of day. Whether I serve them as a snack or a dessert, they never fail to disappear quickly.