Soft and sweet baked vegan pumpkin fritters topped with icing.
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:
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.
- Serving Size: 2 Fritters
- Calories: 242
- Fat: 6.3
- Carbohydrates: 45
- Protein: 2
Keywords: Fall dessert, vegan fritters