Pumpkin Crullers With Caramelized Maple Glaze

🧂 Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

  preferably freshly grated
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 cup water
• ½ cup butter

  diced
• ⅓ cup pumpkin purée
• 2 tablespoons packed dark brown sugar
• ½ teaspoon salt
• 4 eggs

  room temperature
• Peanut oil for frying
• 1 cup maple syrup

  see note
• ½ cup powdered sugar
• 4-8 tablespoons heavy cream or milk
• Pinch of cinnamon

Instructions

• 1 Stir together the flour, cinnamon, nutmeg, cloves and ginger in a small bowl and
  set aside.
• 2 In a saucepan, stir together the water, butter, pumpkin puree, dark brown sugar
  and salt. Over medium-high heat, bring to a low boil. As soon as the butter
  melts, turn the heat to medium and stir in the flour mixture. Continue to stir
  for a minute or two to cook the flour mixture. Place in a mixing bowl and allow
  the mixture to slightly cool for a few minutes.
• 3 Beat in an egg, one at a time. Scrap down the side of the bowl as necessary to
  ensure everything incorporates. For easier piping, you can refrigerate the choux
  pastry at this point for 20 minutes, though this step is optional. See notes for
  make-ahead instructions.
• 4 Cut 12 4-inch-by-4-inch squares of parchment paper. Spoon the choux pastry into
  a pastry bag with a ½-inch star tip. On each sheet of parchment paper, pipe the
  choux pastry into a circle.
• 5 Clip a candy thermometer to a Dutch oven or large pot with a tall side. Pour in
  enough peanut oil to come up about 3 inches. Heat peanut oil to 360-365 degrees.
• 6 With the cruller attached to the parchment paper, carefully drop the cruller
  into the hot oil with the parchment paper facing up. When the crullers hit the
  hot oil, the parchment paper will release, and you can remove it with metal
  tongs. Depending on the size of your pot, you should be able to fry about three
  to four crullers at a time. Just make sure you don't crowd the pan or they won't
  crisp up correctly.
• 7 Once the crullers go into the oil, the temperature will drop. Keep an eye on the
  temperature, and if necessary, adjust the heat of the stove to keep the oil
  temperature between 350-360 degrees. Fry the crullers for two and a half minutes
  on one side. Using metal tongs, flip the crullers and fry for another two and a
  half minutes. Remove the fried crullers from the pot and transfer to a wire rack
  with paper towels underneath to catch the grease.
• 8 After frying the pumpkin crullers, it's time to make the caramelized maple
  glaze. In a small saucepan, bring the maple syrup to a boil over medium heat.
  Cook until slightly reduced, about four to five minutes.
• 9 Turn off the heat and whisk in the powdered sugar. It will look like a clumpy
  mess but pour in a little heavy cream or milk at a time and keep whisking. The
  mixture will smooth out. Whisk in a pinch of cinnamon.
• 10 Pour the glaze into a dinnerware bowl. The shallow size makes it easier to dip.
  Dip one side of the cruller into the glaze. Repeat with remaining crullers. Keep
  in mind, the glaze is designed to harden, so if it starts to harden while
  dipping, just stir in a few drops of cream or milk. You can even zap it in the
  microwave for a few seconds if it hardens if need be. Alternatively, you can
  drizzle the glaze onto the crullers with a spoon. Allow the glaze to set. Enjoy!

Nutrition Info