(Air Fryer) GF Cinnamon Sugar Pumpkin Fritters

Servings: 10-12

For the Pumpkin Fritters:

• 1 ¼ cup Gluten-Free 1-to-1 Baking Flour
• 2 tsp. Baking Powder
• ¼ tsp. Fine Sea Salt
• 3 tbsp. Purecane Zero Calorie Brown Sweetener
• 3/4 cup Pumpkin Puree
• 1 large Egg
• 2 tbsp. Melted Butter
• 2-3 tbsp. Purecane Zero Calorie Baking Sweetener
• 1 tsp. Ground Cinnamon

For the High Protein Cream Cheese Dip:

• ½ cup Plain Greek Yogurt
• ¼ cup Cream Cheese, softened to room temperature
• 1 tbsp. Maple Syrup
• 1 tsp. Ground Cinnamon
• ¼ tsp. Ground Nutmeg

1. In a large bowl, whisk the flour, baking powder, salt, and brown sweetener together. Add the pumpkin puree and egg. Mix just until combined. Cover and place in the fridge to sit 10 minutes.
2. In the meantime, make the cream cheese dip by adding the cream cheese to the bowl of a stand mixer with the handle attachment. Beat for 1-2 minutes, until smooth and creamy. Add the remaining ingredients and mix until well-combined. Set aside.  
3. Using a large ice cream scooper, about 2 tablespoons batter per fritter, roll into balls and place in your air fryer.
4. Bake at 375F for 7-8 minutes. It’s okay if they turn a deep golden-brown color.
5. In a shallow bowl, mix the baking sweetener and cinnamon together.
6. Toss the fritters in melted butter, then roll in the cinnamon-sugar mixture to coat.
7. Serve with the cream cheese dip and enjoy warm!