Pumpkin Fritters

This is a very nostalgic recipe for me as it’s a version of my mum’s pumpkin fritters, which she used to make for us when I was growing up in Cape Town. My mum taught me how to cook and played a huge role in my interest in studying nutrition and becoming a dietitian.

Photograph by Paul Gregory.

Gluten free
Wheat free
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

30 min

Total time





  • vegan-desserts
  • breakfasts




  • 250g/8.8 oz pumpkin
  • 1 tsp ground cinnamon
  • ½ tsp allspice
  • 65g/½ cup self-raising flour (use gluten-free if needed)
  • 1 tbsp ground flaxseed
  • 1 tbsp brown sugar (optional)
  • 2 tbsp (30ml) plant milk
  • Vegetable oil, for frying
  • Fortified soya yoghurt
  • Slices of peach or mango


  1. Peel and dice the pumpkin, then cook in a large saucepan of boiling water for 20-25 minutes until soft. Drain and leave to cool.
  2. Add the cinnamon and allspice to the pumpkin, then mash together until smooth. Gently fold in the flour, flaxseed, and brown sugar until combined.
  3. Add the dairy alternative drink to the pumpkin mixture and stir until smooth. The batter should be quite thick.
  4. Heat a little vegetable oil in a frying pan over a medium heat. Add spoonfuls of batter to the pan and cook for 2 minutes on each side until golden brown and cooked through.
  5. Serve the fritters with a dollop of soya yoghurt and the mango or peach slices on top. If you like, sprinkle them with some extra ground cinnamon too.

Note: you can use frozen chunks of butternut squash or pumpkin for this recipe if you don’t have fresh (and it is so much easier than peeling and chopping a whole pumpkin!). Leave out the sugar for babies under 12 months of age.


Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Creamy Roasted Red Pepper Pasta

If your family is anything like mine, they love pasta! This is a quick and easy recipe for a nourishing pasta sauce. It’s similar to pesto but a lot creamier,…

Rhubarb & Apple Tart

This delicious rhubarb and apple tart has a sweet fruit centre and is encased in a crisp and golden pastry. Rhubarb packs plenty of vitamin K which is important in…

Sun-dried Tomato & Olive Tartlets

A great snacking option, starter or dinner party nibble, these mini tartlets have a pastry of heart-healthy nuts and are filled with sweet sun-dried tomatoes, salty Kalamata olives and aromatic…