Pumpkin Crullers With Caramelized Maple Glaze Recipe
Fall brunch, anyone? These pumpkin crullers need a place on your seasonal menu. With that delicate, airy texture and those warm spices, these pumpkin crullers are covered with a rich caramelized maple glaze for the perfect fall treat.
How to Make the Best Pumpkin Crullers With Caramelized Maple Glaze
These pumpkin crullers with caramelized maple glaze are the perfect way to celebrate autumn. With their delicate, airy texture and warm spice blend, they taste like fall in every bite. The rich caramelized maple glaze adds an elegant finish that makes these French-inspired treats feel special enough for any brunch table.
The magic of these crullers comes from the choux pastry base infused with pumpkin purée and warm spices like cinnamon, nutmeg, cloves, and ginger. When piped into hot oil with a star tip, they create those gorgeous ridged edges that make them so visually appealing. The result is a pastry that’s crispy on the outside and light and tender on the inside.
Top them off with the homemade caramelized maple glaze, and you’ve got a bakery-quality treat that’s sure to impress. Whether you’re hosting a fall brunch or just craving something special for breakfast, these pumpkin crullers are a showstopper that brings the flavors of the season to your table.
Pumpkin Crullers With Caramelized Maple Glaze
Fall brunch, anyone? These pumpkin crullers need a place on your seasonal menu. With that delicate, airy texture and those warm spices, these pumpkin crullers are covered with a rich caramelized maple glaze for the perfect fall treat.
Ingredients
Pumpkin Crullers
Caramelized Maple Glaze
Instructions
Pumpkin Crullers
- In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, and ginger.
- In a saucepan, combine water, butter, pumpkin purée, brown sugar, and salt. Bring to a boil.
- Remove from heat and stir in the flour mixture until combined.
- Add eggs one at a time, stirring well after each addition.
- Transfer dough to a piping bag fitted with a large star tip.
- Heat peanut oil in a deep pan or Dutch oven to 375°F.
- Pipe 4-5 inch long strips of dough directly into the hot oil.
- Fry for 1-2 minutes per side until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Caramelized Maple Glaze
- In a saucepan, combine maple syrup and powdered sugar. Heat over medium heat until it reaches 238°F (soft-ball stage) on a candy thermometer.
- Remove from heat and let cool for 2-3 minutes.
- Stir in heavy cream or milk and cinnamon.
- Dip warm crullers into the glaze and place on a wire rack to set.
Notes
- Use pure maple syrup for the best flavor in the glaze.
- Make sure eggs are at room temperature for better incorporation.
- Crullers are best enjoyed fresh, the same day they are made.