pumpkin fritters with cinnamon glaze
from vanillasugarblog.com

fritters
2 cups flour
½ cup white sugar
2 ts baking powder
¾ ts salt
½ - 1 ts pumpkin pie spice
2 large eggs
3/4 cup whole milk
3 TB melted butter, cooled
7.5 ounces of pumpkin puree, plain (+ 2 TB) (so half a 15 ounce normal can plus 2 TB)

glaze
2 – 4 TB whole milk
2 TB butter
¾ cup powdered sugar
a small pinch of salt
¼ - ½ ts cinnamon (or whatever spice you prefer)

Cooking notes: I am not a big fan of pumpkin pie spice—it’s just too strong for me. So I added a small amount of it to the batter. 
 You might want to add in more. Do a taste-test of the batter before frying to see if you like it.
For scooping out the dough into the fryer I used a medium ice cream scoop. Or you could use small size too.

In large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt.
In a separate bowl, mix the eggs with milk and pumpkin puree then add in cooled melted butter; mix well.

Fold in the dry with the wet ingredients; only mix till just combined. Lumps are exactly what we want here. 
If you overmix you will have tough chewy fritters—that’s a no no.
Heat about 3-4 inches of canola oil over medium to medium-low heat.

When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
Drop oversized tablespoons of batter (using an ice cream scoop, medium size, helps a lot, if you don’t have an ice cream scoop you can use two spoons to roll out the scoops of batter) into the hot oil. 
Only do about 3 -4 fritters at a time.
They cook fast about 1-1 ½ minute per side or if you want extra crispy about 2 minutes per side—if that? Make sure to flip them.
Remove and drain on a paper towels or brown paper bags. Let these cool a bit before the glaze.

For the glaze:
Put all the ingredients in a small saucepan on medium heat. Whisk until smooth and barely bubbly. 
This is a thick glaze; so if you want it thinner, just add a bit more milk. 
Using a rack with cookie sheet underneath (or parchment paper), place fritters on top and drizzle the glaze over the tops of the fritters. 
You could dunk the fritters in the glaze but for me, that just makes the fritters a bit soggy. 
Let them rest on wire rack a bit.

Should make about 12-15 fritters? (all depending on size)