Soft and fluffy fritters that taste like pumpkin pie in fritter form. These easy fritters need just 2 ingredients for the batter. The batter doesn’t contain any eggs or dairy. The fritters are ready in less than 20 minutes.
I love pumpkin pie flavored desserts. These fritters are so easy to whip up for breakfast, brunch, or dessert.
Ingredients
- Canned Pumpkin pie mix
- Self-rising flour
Canned pumpkin pie mix: Canned pumpkin pie mix is pumpkin puree that is already mixed with sugar and spices. It is often used to make pumpkin pie and is sold alongside canned pumpkin puree at the grocery store. You can also make these fritters with pumpkin puree but I would recommend adding some sugar and pumpkin pie spice into the batter as well so that the fritters will be sweet and the sugar will also help them spread out better.
Self-rising flour: Self-rising flour is all purpose flour that is already premixed with baking powder and salt. I like using self-rising flour because it saves me a few extra steps when preparing recipes. You can also make your own by combining all purpose flour, baking powder and salt.
How to Make Pumpkin Fritters
- The pumpkin and flour are mixed together until a wet dough/thick batter forms.
- Use a 1/4 cup measuring cup to measure the dough and release it into hot oil to cook the fritters. While the fritters can be baked, we recommend frying them so that they turn out like traditional fritters. A baked version will be more bread-like and not as soft and fluffy.
- If desired, drizzle glaze over the fritters. This is optional and only needed if you prefer your fritters to be sweeter and donut-like. The batter is already a little sweet so you can enjoy them without any glaze.
More Pumpkin Recipes
2 Ingredient Pumpkin Pie Fritters
Ingredients
- 1 (15 oz/425 g) can pumpkin pie mix
- 1.5 cups (192 g) self-rising flour see note before starting
Instructions
- Add 2 inches of oil to a medium saucepan. Bring to medium heat (350°F/177°C)
- In a large mixing bowl, combine pumpkin pie mix and self-rising flour and mix with a spatula until you have no clumps of flour. The mixture should look like a very wet dough or a very thick batter.
- When oil is ready, measure 1/4 cup of batter and add to the hot oil. You will need to use a large spoon or small spatula (make sure whatever you use is heat resistant) to help release the batter from the cup because it is thick. Once the batter is in the hot oil, you can also spread out/loosen the batter by sticking your spoon or spatula in the middle and shaking the batter a few times until it is spread out but not so much that it breaks apart. Repeat with the remaining batter, frying in small batches. I did about 3-4 fritters at a time.
- Try to maintain a constant 350°F when cooking the fritters. If the oil temperature gets too low the fritters won’t fry well. Fry the fritters for a few minutes, flipping halfway, until they are dark golden brown on both sides and fully cooked. Remove finished fritters from oil using a slotted spoon. Place finished fritters onto a wire cooling rack for a few minutes and then onto a paper towel lined plate to absorb excess oil.
- You can drizzle or dip fritters in glaze before eating. Fritters are best enjoyed soon after they are cooked. Any uneaten fritters should be stored in the fridge or freezer.
Notes
- Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- Homemade self-rising flour: Whisk together 1.5 cups all purpose flour, 2 and 1/4 teaspoons baking powder and 1/2 teaspoon salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill.
- I made these with Gold Medal self-rising flour (Amazon | Walmart)* and Farmer's Market Organic Pumpkin Pie Mix.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional glaze: If you want to dip or drizzle glaze on the fritters, this is the glaze recipe I used.
- 3 cups powdered sugar
- 6 tbsp milk or milk substitute (like soy or almond milk)
- Combine powdered sugar and milk in a medium bowl. Whisk until smooth. The glaze should be a thin enough consistency so that you can drizzle over the fritters. If your glaze is too thick, you can add a splash more of milk. If it’s too thin, you can add a little more powdered sugar.
- Dip the surface of the fritters in the glaze or use a spoon to cover the surface of the fritters in glaze. Transfer fritters to a wire rack to let the glaze set.
- This recipe makes enough glaze to fully cover all of the fritters. You don't need to use it all. You can also halve the recipe if you want to just drizzle a little glaze on top of each fritter.
- Nutrition estimate is for the fritter batter only and does not include optional glaze or oil absorbed by the fritters during frying. It is very difficult to determine the amount of oil absorbed during frying so I am unable to provide that information.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
