4 Ingredient Healthier Pumpkin Pie Fritters
These healthier pumpkin pie fritters are soft and fluffy. They only need 4 ingredients and don't require any eggs, dairy, refined sugar or butter. They also don't require any frying.
Ingredients
- 1 3/4 cups (405g) pumpkin puree
- 1 tsp (2g) pumpkin pie spice, or more to taste
- 3-4 tbsp (44-59ml) honey, or more to taste
- 2 cups (276g) self-rising flour, see note before starting
Instructions
- Preheat the oven to 400°F (200°C). Add a large cast iron skillet or metal baking dish filled about halfway up with water to the bottom rack of the oven while it preheats. Line a large baking sheet with parchment paper.
- Add pumpkin, pumpkin spice and honey to a large mixing bowl and whisk to combine.
- Add in the flour. Stir with a spatula until you have a thick batter/wet dough. Add more honey or spice if needed.
- Use a 1/3 cup measuring cup to scoop the batter and release onto your prepared baking sheet, spacing the fritters 2 inches apart. Using slightly wet hands, shape each mound into an approximate 2½ wide circle with your hands. Optional step: Lightly brush the surface of the fritters with avocado oil. While they will still crisp up without it, they will be more golden and crispy with the avocado oil.
- Add fritters to the oven (they should be placed on the oven rack above the one with pan holding water). Bake fritters for about 20-25 minutes until they are puffed and cooked through. Then switch the oven to broil and cook for 1–2 minutes, until the fritters are crisp and golden on the outside.
- Allow the fritters to cool slightly before serving. Fritters are best enjoyed soon after they are done cooking and while still a little warm. The fritters are lightly sweet on their own. If desired, you can dust the fritters with powdered sweetener or add a glaze. I share the maple glaze I used on the fritters in the notes section. Store uneaten fritters in an airtight container 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.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp 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. You do not want a high protein flour for these fritters.
- Air fryer instructions: You can also cook these in the air fryer at 400F for about 10-12 minutes or until golden and puffed.
- Optional glaze. I made a maple glaze for the fritters. You can skip the glaze or use powdered sweetener instead to keep them a little healthier.
- ½ cup (60 grams) powdered sugar
- 3 tablespoons maple syrup
- Add the maple syrup and powdered sugar to a small bowl. Whisk until smooth. Add more sugar if needed to thicken the glaze. Drizzle glaze over the fritters.
- Estimated nutrition does not include optional glaze.
Serving: 1fritter, Calories: 128kcal, Carbohydrates: 29g, Protein: 3g, Fat: 0.3g, Saturated Fat: 0.01g, Sodium: 313mg, Fiber: 1g, Sugar: 7g, NET CARBS: 28
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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