Beste Pampoenkoekies (South African Pumpkin Fritters), basically, it’s what we all do with leftover pumpkin, but with a (no not a ‘twist’) a difference. These are baked in a muffin pan and served with a delicious Caramel Sauce.
What I love about these, is that my mother taught me to never use water in my pumpkin (boil) because it contains so much of its own water, but to rather cook it very low with just butter and brown sugar (and of course cinnamon).
This recipe calls for melted butter and brown sugar which I omitted because I use lots when cooking my pumpkin.
It’s a must try next time you have leftover pumpkin.
I deliberately cooked extra pumpkin just to try out this recipe.
500ml cooked pumpkin
50ml melted butter
50ml brown sugar
5ml vanilla essence
2 eggs, lightly beaten
125ml cake flour
5ml baking powder
Cinnamon sugar for sprinkling on top
Preheat oven to 190 C and grease a muffin pan. (I used a 12 muffin pan).
I added all the ingredients to a stand mixer and mixed until well combined.
You can use an electric hand mixer and a large mixing bowl.
There was no order in the mixing. Spoon into muffin pan.
Sprinkle cinnamon sugar over.
Bake for 30 minutes or till a toothpick inserted comes out clean.
5ml caramel essence
Melt butter and sugar, stirring continuously then add cream and bring to a boil.
Turn off the heat and whisk in essence.
Add cornstarch slurry if you want it thicker. (I didn’t).
Pour over hot pumpkin cookies as soon as it comes out the oven.
Let it stand a few minutes to soak.
I poked mine with toothpicks before pouring sauce over.
Prepared, tried and tested Melanie Kramar
WOW, we do have more Fritters recipes on the blog, Please check them out!