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.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Breakfast, Brunch
Cuisine French
Servings 1 Dozen
Calories 2316 kcal
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
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!
- 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.
Calories: 2316kcalCarbohydrates: 471gProtein: 51gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 592mgSodium: 1593mgPotassium: 1526mgFiber: 10gSugar: 275gVitamin A: 14449IUVitamin C: 4mgCalcium: 728mgIron: 15mg
Keyword baking recipe, caramelized maple syrup, homemade donuts, pumpkin crullers