There are many reasons to love fall, but personally, I think the best part of fall is all of the pumpkin packed foods! These soft and sweet baked vegan pumpkin fritters are a quick and easy fall dessert!
I’m kinda convinced that pumpkin would work in any kind of recipe. It’s great in savory recipes like soup and pasta as well as in sweet recipes like pie and fritters.
What are fritters?
My boyfriend and I got into a bit of an argument over what fritters are. Are they a savory appetizer or are they a sweet dessert? It turns out we’re both right, either of those things can be a fritter.
To classify a food just needs to be made with dough or batter and then deep-fried.
Since these pumpkin fritters are baked they aren’t technically fritters… but I won’t tell if you won’t.
How do you make baked fritters?
Baked fritters are really easy to make. Mix all of the dry ingredients together in a bowl. In a separate bowl mix together the wet ingredients. Pour the wet ingredients over the dry and then stir until they are well combined.
Since you aren’t using muffin wrappers make sure you liberally coat a mini muffin pan with baking spray before filling the wells with the dough.
Bake until a toothpick comes out clean.
Once your fritters have cooled you can top them with icing or a dusting of powdered sugar.
More Vegan Dessert Recipes
- The Best Vegan Peanut Butter Chocolate Chip Cookies
- Apple Galette
- Turtle Bites
- Peanut Butter Pretzel Bars
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Soft and sweet baked vegan pumpkin fritters topped with icing.
Ingredients
For the fritters:
- 1 1/2 cups all-purpose flour
- 1 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- a pinch of cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/3 cup melted vegan butter or vegetable oil
- 2 Tbsp ground flax seeds
- 1/4 cup water
For the icing:
- 1 cup powdered sugar
- 2–3 Tbsp almond milk
- 1/2 tsp vanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit
Spray a mini muffin pan with nonstick cooking spray and set aside.
In a large bowl combine the flour, sugar, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl combine the pumpkin, vegan butter, flax seeds, and water. Pour the wet ingredients over the dry ones and mix until they are well combined.
Spoon the dough into the wells of the muffin pan until they are 2/3 of the way full.
Bake for 15-17 mins or until a toothpick comes out clean.
Let the fritters cool for 5 mins and then remove them from the pan.
To make the icing mix together the powdered sugar, almond milk, and vanilla extract. Drizzle the icing over the fritters.
Nutrition
- Serving Size: 2 Fritters
- Calories: 242
- Fat: 6.3
- Carbohydrates: 45
- Protein: 2
Keywords: Fall dessert, vegan fritters
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