Pumpkin Fritters is one of my all time favorite pumpkin recipes.

I can’t get enough of them.   These pumpkin fritters sprinkled with confectionery sugar are a treat your whole family will enjoy. They never last long at my house.  Make them for breakfast and enjoy with your coffee and I bet you won’t be able to eat just one!  If you are a pumpkin lover like me, you will love these for snack or just anytime you start wanting something with pumpkin.  I keep them refrigerated if there are any left over and reheat in the microwave.

Pumpkin Fritters

2 cups all-purpose flour

2 teaspoons double-acting baking powder

1/2 teaspoon salt

1 teaspoon pumpkin pie spice (make your own with my recipe for pumpkin pie spice)

1/4 cup brown sugar

2 large eggs

2 tablespoons butter or margarine, melted

2 teaspoons vanilla extract

3/4 cup buttermilk

3/4 cup 100% pumpkin (Not the pumpkin pie mix)

1 cup oil (I use Canola)

In a large bowl whisk together flour, spices, baking powder, salt and brown sugar.  Add eggs, butter, vanilla, buttermilk and pumpkin. Mix well with a spoon.  Heat your oil in a skillet till sizzling. I use an ice cream scoop to dip batter into oil.  Fry to golden brown on one side, then turn and cook the other side.  Remove with a slotted spoon to paper towels to drain.  Sprinkle with confectionery sugar while still warm.  Makes about 1 1/2 dozen fritters depending on size you make them.  Enjoy!

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Pumpkin Fritters

This recipe for Pumpkin Fritters is one of our all time favorites.

Servings: 1 dozen

• 2 cups all-purpose flour
• 2 teaspoons double-acting baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice make your own with my recipe for pumpkin pie spice
• 1/4 cup brown sugar
• 2 large eggs
• 2 tablespoons butter or margarine melted
• 2 teaspoons vanilla extract
• 3/4 cup buttermilk
• 3/4 cup 100% pumpkin Not the pumpkin pie mix
• 1 cup oil I use Canola

• In a large bowl whisk together flour, spices, baking powder, salt and brown sugar. Add eggs, butter, vanilla, buttermilk and pumpkin. Mix well with a spoon.

• Heat your oil in a skillet till sizzling. I use an ice cream scoop to dip batter into oil. Fry to golden brown on one side, then turn and cook the other side. Remove with a slotted spoon to paper towels to drain. Sprinkle with confectionery sugar while still warm.

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