Life-in-the-South-ICON

Cinnamon sugar pumpkin fritters are vegan and oh so delicious! I was so surprised by these fritters that I made them two days in a row and even my better half could not tell the difference. They are crunchy on the outside and super soft and chewy. They remind me so much of my mother’s pumpkin fritters that we would have for Sunday lunch and I think even she would approve.

Cinnamon sugar pumpkin fritters are vegan and oh so delicious! I was so surprised by these fritters that I made them two days in a row and even my better half could not tell the difference. They are crunchy on the outside and super soft and chewy. They remind me so much of my mother’s pumpkin fritters that we would have for Sunday lunch and I think even she would approve.

Les beignets de citrouille au sucre et à la cannelle sont végétaliens et tellement délicieux! J’ai été tellement surpris par ces beignets que je les ai préparés deux jours de suite et même ma meilleure moitié ne pouvait pas faire la différence. Ils sont croquants à l’extérieur et super doux et moelleux. Ils me rappellent tellement les beignets de citrouille de ma mère que nous aurions pour le déjeuner du dimanche et je pense même qu’elle approuverait.

Recipe

Prep Time
0
Cook Time
0
4 - 6 People
Serves 4
Beginner
Difficulty 0

Ingredients

  • 3/4 cup roasted or steamed pumpkin
  • 3/4 – 1 cup spelt flour or any other flour that you have available (self raising work too)
  • 1 tbsp coconut oil
  • 2 tbsp coconut sugar or maple syrup
  • 1/2 cup almond milk or coconut milk
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • splash of vanilla essence

 

Salted caramel sauce

  • Find the recipe here

 

Actual vegan caramel

  • Find the recipe here

 

Extra’s

  • Extra coconut sugar
  • cinnamon

Method

  1. Mash together the pumpkin and the coconut oil.
  2. Mix together the almond milk, apple cider, sugar, vanilla essence, cinnamon, nutmeg, and salt.
  3. Mix this with the pumpkin and then add the spelt flour.
  4. Let it sit for 5 minutes or so to thicken and then start frying in coconut oil, it’s about 1 1/2 tbsp for each fritter.
  5. Let them fry for about 3-4 minutes on each side until brown and cooked on the inside (I find these cook a bit longer due to the vegan egg replacement #coconut oil & the apple cider)
  6. Serve at room temperature with coconut sugar and salted caramel sauce.

Notes:

  • You can sub the spelt flour for regular white flour or oats flour.
  • Add more milk if the batter is too thick, depending on type of flour and pumkin you decide to use. (Oat flour soaks up more fluids)
  • Maple syrup or coconut sugar can be subbed by brown sugar or honey.
  • The best kind of pumpkin for the is recipe is a dense one like butternut ect.
Life-in-the-South-ICON

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Hope you like this recipe, I am def making this one on repeat with all the pumpkin’s this season!

Remarques:

  • Vous pouvez remplacer la farine d’épeautre par de la farine blanche ordinaire ou de la farine d’avoine.
  • Ajoutez plus de lait si la pâte est trop épaisse, selon le type de farine et potiron que vous décidez d’utiliser. (La farine d’avoine absorbe plus de liquides)
  • Le sirop d’érable ou le sucre de coco peut être remplacé par du sucre brun ou du miel.
  • Le meilleur type de citrouille pour la recette est une recette dense comme ect de butternut.
    J’espère que vous aimez cette recette, je suis en train de faire celle-ci en boucle avec toutes les citrouilles de cette saison!

M*