Ingredients
• 1 cup pumpkin puree (well-drained if watery)
• 1/2 cup almond flour
• 1/4 cup oat flour (gluten-free if needed)
• 1/4 cup shredded coconut or chopped pecans (optional, for crunch)
• 1 egg
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp baking powder
• Pinch of salt
• 2–3 tbsp coconut oil or butter (for frying)
• Optional: Powdered sugar or maple glaze for drizzling
Instructions
- In a bowl, combine pumpkin, egg, maple syrup, and vanilla. Mix well.
- Add almond flour, oat flour, cinnamon, ginger, nutmeg, baking powder, salt, and optional coconut or nuts. Stir until a thick batter forms. Let sit 5 minutes to thicken.
- Heat coconut oil in a skillet over medium heat.
- Drop tablespoon-sized scoops of batter into the pan, flattening slightly with the back of the spoon.
- Cook 2–3 minutes per side, until golden brown and firm. Don’t overcrowd the pan!
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with a drizzle of maple syrup, powdered erythritol, or a dollop of Greek yogurt.
✨ Perfect for breakfast, brunch, or a cozy fall snack!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 12 mins , Total Time : 22 mins , Servings : 12 fritters , Calories : 65 , Net Carbs: 5g , Fats: 5g , Protein: 2g