Delicious Pumpkin Fritters with Caramel Sauce
Pumpkin fritters are delicious pastries made by mixing pumpkin puree with flour, eggs and warm spices like cinnamon. You can fry them in hot oil, but in this recipe, they are oven baked to perfection. They are crispy on the outside and soft on the inside. They are dusted with a cinnamon sugar mix just before putting them in the oven.
Equipment
- 1 Medium sized pot
- 1 Small Pot
- 1 Medium Sized Bowl
- 1 Cookie Sheet
- 1 Whisk
Ingredients
The Pumpkin Fritters
- 1 1/2 Cups of cooked Pumpkin
- 1/4 Cups Granulated Sugar
- 1 Egg
- 15 ml Melted Unsalted Butter
- 1/4 tsp Baking Soda
- 1/2 tsp Cinnamon Powder
- 1 Cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
For Topping
- 1 Tbsp Granulated Sugar
- 1 Tbsp Cinnamon Powder
Caramel Sauce
- 1 Cup Granulated Sugar
- 1/4 Cups of Water
- 6 Tbsp Unsalted Butter
- 1/2 Cup of Heavy Cream
- 1 tsp Vanilla Extract
- 1 Pinch of Salt
Instructions
- Take half of your Butternut Squash, Cut the skin off then cut it into smaller cubes. Add them to a pot filled with water to cover all of the pieces and bring it to a boil. Cook them on medium heat with the lid on until soft. Puree the pumpkin by putting it in a blender or just use a fork to mash it.
- Preheat oven to 350 degrees.
- Whisk the cooked pumpkin puree, sugar, egg and melted butter together in a bowl until combined.
- Sift the All-Purpose Flour, baking powder, baking soda, cinnamon powder and salt into the pumpkin mixture and whisk well until all of the lumps are gone and everything is well combined. The batter will be thick. If it's not thick enough, add just a little more all-purpose flour.
- Put parchment paper on a cookie sheet and scoop a tablespoon of the pumpkin mixture onto the parchment paper. Press down on it to get a pancake shape. Leave about an inch of space between them.
- Lightly sprinkle the cinnamon and sugar mixture on top.
- Put in the oven and bake for 12-15 minutes.
Caramel sauce (optional)
- Add the sugar and water to a pot. Stir it lightly so it's well combined. Then stop stirring and leave it. Try to avoid letting the mixture get on the sides of the pot. They may burn.
- Warm the mixture over medium heat. Don't stir it. Just wait until the sugar dissolves and starts to bubble and cook. The mixture will turn from cloudy to clear. This will only take a few minutes. Keep your heat on medium.
- If the sugar does get on the sides of the pot, gently brush down the sides with a spatula to prevent crystallization. Let the mixture cook without stirring until it turns into a deep gold color (like honey). This can take about 8-12 minutes.
- Add the butter carefully to your sugar mixture and whisk until it is completely melted. The caramel will start to bubble up so just be careful but keep whisking the mixture.
- Remove your pot from the heat and slowly pour in your heavy cream. Whisk until everything is incorporated.
- Whisk in the vanilla extract and the salt.
- Pour the caramel sauce directly onto your warm pumpkin fritters or store it in a sealed glass jar in the fridge. See Notes.
Notes
When you want to store your caramel sauce:
- Let the caramel cool off in your pot first for at least 10 minutes before pouring it in a glass jar.
- When you've poured it in after the 10 minutes, seal the jar and let it sit on the counter until it has cooled down completely.
- The caramel sauce will thicken up and solidify when it is cools. You can add it to the fridge now.
- When you want to use it again, just reheat it before using it.