Pumpkin Crullers With Caramelized Maple Glaze

You will "fall" in love with these pumpkin crullers with caramelized maple glaze. This recipe is done in deep frying and made with a handful of ingredients that can be substituted for vegan. These light and airy pumpkin crullers will become your favorite comfort food during the fall or autumn season or even in on any occasion.

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Prep Time 20

Cook Time 30

Total Time 50

Course Breakfast, Brunch

Cuisine French

Servings 1 Dozen

Calories 2316 kcal

Ingredients

Pumpkin Crullers:

8 oz all-purpose flour
1 tsp cinnamon ground
½ tsp nutmeg ground and grated
¼ tsp cloves ground
¼ tsp ginger ground
8 oz water
4 oz butter diced
3 oz pumpkin purée
2 tbsp brown sugar
½ tsp salt
4 small eggs
peanut oil for frying

Caramelized Maple Glaze:

8 oz maple syrup
1/2 cup sugar powdered
8 tbsp milk or heavy cream
1/2 tsp cinnamon

Instructions

For The Pumpkin Crullers:

In a small bowl, whisk the all-purpose flour, nutmeg, cinnamon, cloves, and ginger. Set them aside.
Over medium-high heat, melt the butter with water, pumpkin puree, salt, and sugar.
Combine the flour mixture into melted butter and continue to stir for at least 1-2 minutes. Transfer to a large bowl and set them aside.
In a large bowl with flour-butter mixture, beat the eggs one at a time till they completely combine.
Transfer the choux pastry into a piping bag or pastry bag with a tiff-off on the side.
On parchment paper, start piping the choux pastry to form a circle or crullers dough, then repeat.
For the deep-fry option, heat the peanut oil in a large pot, and deep fry the prepared crullers till they are completely slightly brown.
For the baked option, preheat the oven to 350°F and baked for at least 10-15 minutes.
Once cooked, transfer to the wire rack and allow them to cool.

For The Caramelized Maple Glaze:

In a saucepan, boil the maple syrup for at least 5-6 minutes, then turn off the heat.
In a large bowl with boiled maple syrup, mix the powdered sugar, heavy cream or milk, and a pinch of cinnamon. Mix well till completely smooth.
Dunk and dip each of the prepared crullers, add milk or heavy cream if needed, or place in a microwave if desired.
Allow the glaze to set on each cruller. Enjoy!

Notes

Don't use imitation pancake syrup; use real maple syrup.
If you are going to make a choux pastry in advance, cover and refrigerate for up to 2-3 days. In addition, you can pipe them in advance in parchment paper with plastic wrap.

Keyword baking recipe, caramelized maple syrup, homemade donuts, pumpkin crullers