Mini Pumpkin Fritters with Cinnamon Yogurt Dip (Gluten-Free)
These golden, crispy mini pumpkin fritters are gluten-free, fall-inspired bites paired with a creamy cinnamon yogurt dip. A nostalgic yet nourishing treat perfect for brunch, snacking, or autumn dessert boards.
Equipment
- mixing bowls
- whisk
- non-stick skillet
- spatula
- measuring cups & spoons
Ingredients
- 3/4 cup pumpkin puree
- 2 eggs
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 3/4 cup gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- olive oil or avocado oil (for cooking)
- 1/2 cup plain Greek yogurt (for dip)
- 1/2 tsp ground cinnamon (for dip)
- 1 tsp maple syrup (for dip)
- 1 tsp lemon juice (for dip)
Instructions
- In a bowl, whisk together pumpkin puree, eggs, vanilla extract, and maple syrup until smooth.
- In a separate bowl, combine gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients into the wet and stir until a thick, scoopable batter forms. Do not overmix.
- Heat a lightly oiled non-stick skillet over medium heat. Drop spoonfuls of batter and flatten slightly.
- Cook fritters 2–3 minutes per side until golden brown and puffed. Remove and rest on a paper towel.
- For the dip: Mix yogurt, cinnamon, maple syrup, and lemon juice in a bowl until smooth.
- Serve fritters warm with a side of cinnamon yogurt dip. Enjoy!
Notes
These fritters can be made dairy free by using coconut yogurt and can also be stored and reheated easily. Use a blend of rice, potato, and tapioca flours for best texture. Great for kids, gatherings, or clean snacks. Serve warm with dip or enjoy chilled later. They reheat well in a toaster oven.
Nutrition
Calories: 160kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 220mgPotassium: 210mgFiber: 2gSugar: 5gVitamin A: 6200IUVitamin C: 2mgCalcium: 100mgIron: 1mg
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