Welcome Autumn with Pumpkin Fritters

To be totally honest with you I was sadden this morning to see my calendar reminder pop up announcing that today was the ‘First Day of Autumn’.  Today in NW Ohio the daytime high was close to 90*F under mostly sunny skies and the last thing on my mind when I slipped on my flip flops to go harvest some herbs for dinner was ‘Autumn’.   It was as an adorable and creative pumpkin with succulents container planting idea that got me thinking Autumn and a super yummy pumpkin recipe I had scheduled to share.  Today I’m welcoming Autumn by sharing the adorable Instagram from YouTube sensation Cheli at Gild The Garden and a printable recipe for pumpkin fritters.

Welcome Autumn with Succulents

Look how adorable this creation is by Gild The Garden who recently moved from LA to Ohio!  I’ve already been Tweeting her to find out where she got that adorable container.

Pumpkin Fritter Recipe

Have you ever had a fritter before?  I’ve only had them at restaurants or county fair so I’m super excited to try this recipe.  There isn’t too much fat in this recipe but I may still try baking the batter rather than frying.  I’ll let you know if that works out.

Pumpkin Fritters

Serving Size: 2 fritters

Calories per serving: 190

Fat per serving: 11

Saturated fat per serving: 2

Pumpkin Fritters


  • 1 (16 oz.) can pumpkin
  • 3/4 cup Sugar In The Raw®, divided
  • 4 eggs
  • 1 small onion, minced
  • 1 tablespoon butter, softened
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • Ground cinnamon


  • In a medium mixing bowl, combine pumpkin and ½ cup Sugar In The Raw®. Add eggs one at a time beating thoroughly. Stir in onion and softened butter. Slowly add flour and salt; blend well. Set batter aside.
  • Heat the oil in a small, deep sided skillet. When oil is hot, drop spoonfuls of the fritter batter into oil and heat about 2 minutes on each side until golden brown. Drain fritters on paper towel and sprinkle immediately with the remaining Sugar In The Raw® and cinnamon.

Recipe and Image Credit: InTheRaw.com

About In The Raw

Known as the REAL sweetening revolution.  Marvin was asked to help find a less-processed sugar for their health-conscious customers. Marv traveled to the tropics and came back with a delicious Turbinado sugar. He named it Sugar In The Raw. It wasn’t until the late 90’s when this wholesome alternative finally took off and you were able to find the ‘little brown packages’ in the coffee houses. Consumers are always looking for more authentic options these days so along came Stevia In The Raw, Agave In The Raw, then Monk Fruit In The Raw, and now Sugar In The Raw Organic White. These are all very exciting options for those who want to make more natural and healthy beverage and food choices.

I want to wish you all a very happy Autumn.  I hope you will share with me what you think about succulents in Autumn displays and maybe sure a favorite Autumn recipe in the comment section below.

Happy Autumn Friends,