Steam the pumpkin until tender. Mash thoroughly and allow to cool.
Combine the cooled pumpkin, flour, egg, baking powder and salt.
In a non-stick frying pan, add a drizzle of vegetable oil.
Using a bit of kitchen paper, spread the oil lightly around the pan.
Spoon tablespoons of the pumpkin batter into the pan and fry over a medium heat.
After a couple minutes, flip the fritters over and lightly press to spread the batter out slightly.
Cook for another 3 minutes and flip over again. Give them another couple of minutes per side.
Remove from the pan and place on kitchen paper.
Whilst still warm, sprinkle with cinnamon sugar (if using)Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.