Girl Meets Fire

menu icon
go to homepage
  • Recipes
  • Traditional Puerto Rican Classics
  • About me
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Traditional Puerto Rican Classics
    • About me
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Traditional Puerto Rican Classics

    Oct 13, 2022 · Modified: Apr 23, 2025 by Zoe Forestier Villegas · This post may contain affiliate links ·

    Pumpkin Fritters, Barriguitas de Vieja (Old Lady Bellies)

    ↓ Jump to Recipe

    Sweet, gently crispy pumpkin fritters. Dusted with cinnamon powdered sugar, it makes a great treat to go with your coffee or as an on-the-go breakfast. These pumpkin fritters have all the goodness of pumpkin pie.

    an image of a plate with pumpkin fritters or barriguitas de vieja, dusted with powdered sugar and cinnamon.

    Why you would love this recipe

    • Quick: This recipe can be made from start to finish in 20 minutes.
    • Versatility: It can be eaten as a doughnut or breakfast item.
    • Canned or fresh: Canned pumpkin works just as well as fresh pumpkin. So this recipe can be done with whichever you have available.

    Ingredients

    Ingredients for pumpkin fritters: canned pumpkin, sugar, cinnamon, flour, vanilla, egg, and pinch of salt.
    • Pumpkin: As I mentioned, this recipe can be made with either canned or fresh pumpkins. The benefit of the fresh pumpkin is you have much more control over the moisture the cooked pumpkin ends with. Instead of boiling the pumpkin, try roasting it in the oven. Then scooping the tender meat. You might have to adjust the moisture and compensate with extra flour with canned pumpkin. I always have canned pumpkin in my cupboard because I enjoy it, and I never know when I will break into a pumpkin flavor craving.
    • Flour: The binder of the recipe. It adds texture and form to the fritters.
    • Sugar: Both granulated sugar and powdered sugar. Granulated sugar adds sweetness, while powdered sugar, although sweet, is more for decoration.
    • Egg: I added one egg to create a binder between the flour and the pumpkin and add airiness. The egg also helps with the thickening of the mixture since canned pumpkin is much softer than the calabaza, or pumpkin, used on the island.

    Variations and Substitutions

    These fritters are as easy as can be and perfect for the fall season, but here are a few suggestions to try:

    • Sweet Potato: There is an old rivalry or schools of preference between sweet potato and pumpkin. While these two vegetables are not related, with the exception of the color and texture once cooked, they have been regularly used to substitute for one another. If you are House Sweet Potato, consider roasting a few tubers to substitute for the pumpkin. Canned sweet potatoes would work well as well. Adjust the excess liquid by allowing it to drain or adding more flour.
    • Apples: Turn these pumpkin fritters into Apple Pumpkin Fritters and enjoy the best of apple and pumpkin in one bite.

    Step-by-Step Instructions

    I used canned pumpkin to create this recipe instead of calabaza to see how it turns out. Due to the amount of moisture from the canned pumpkin plus its softness, I decided to add an egg to see if it helped with thickening the mixture, which it did. To start, open the can and empty the contents over a colander lined with cheesecloth for about 30 minutes to allow all the excess moisture to render.

    Pumpkin and Flour
    1. In a separate bowl, sift flour and a pinch of salt.
    an image of a mixing bowl with pumpkin and eggs already mixed together.
    1. Add the egg, and mix until well combined.
    Adding sugar to pumpkin batter.
    1. Mix into the Pumpkin mixture; sugar, vanilla, and cinnamon. (I ran out of vanilla and forgot the cinnamon when I took the picture, but I added the cinnamon later on).
    adding flour to pumpkin batter.
    1. I added the flour in thirds only because I wanted a smooth texture and no clumps. The batter will be loose but not as runny as a pancake.

    Cooking the Fritters

    • Fill a skillet to two-inch deep with vegetable oil. If you do not have a thermometer, heat the oil on medium to medium-low. You want the oil to be hot but not smoking. If you have a thermometer, heat the oil to 325℉
    • You can take a small batter and gently drop it into the oil to test the batter and the oil. If the batter is too runny, consider adding a small amount of flour. If the oil is too hot, remove it from the heat. Do not use oil that has smoked, or the flavor, texture, and color of the fritters will be off.
    an image of pumpkin fritters frying in a cast iron skillet.
    1. With a spoon, gently drop the batter into the oil. You will see how it almost immediately sears on the bottom, and there should be enough oil for the batter to float.
    an image of pumpkin fritters frying in a cast iron skillet.
    1. After a few minutes, gently flip the fritter to the other side and brown it for another few minutes. If the oil is too hot, the fritters darken quickly while the center is still gooey. Lower the heat, and try again.
    a blue and white plate of pumpkin fritters ready to be served.
    1. Remove fritters from the oil and let them rest on a plate lined with paper towels, a baking pan, and a cooling rack.
    an image of a plate with pumpkin fritters or barriguitas de vieja, dusted with powdered sugar and cinnamon.
    1. I like to serve my barriguitas with a mixture of cinnamon and powdered sugar or cinnamon and regular sugar.

    My best advice for this recipe

    Use a thermometer. There will be plenty of batter to test it out and be patient. My background is in professional restaurants and culinary arts. We always use thermometers for almost everything we use. Granted, a professional fryer has a built-in thermometer. This recipe is made for the use of a skillet.

    Here are my suggestions for a good, overall use thermometer. ThermoWorks Cooking Alarm Thermometer and Timer. A programmable thermometer will let you know when your food, water, or oil has reached the desired temperature. For a more affordable contender, Taylor Precision Products Instant Read Wired Probe. Also, a programmable probe which will help ensure your roast doesn't dry and your oil doesn't smoke.

    Frequently Asked Questions

    Can I use Canned Pumpkin for this recipe?

    Yes, I made this recipe with canned pumpkin. Keep in mind the canned variety tends to have slightly more moisture. You might have to add an egg, as I did to make my fritters, and/or adjust your flour.

    What kind of pumpkin is traditionally used to make this recipe?

    Traditionally, Calabaza is the pumpkin we use on the island for many recipes. From adding them to beans to making desserts. I use the word calabaza because I have seen it labeled as such here in the United States. Calabaza means pumpkin in Spanish. Calabaza is smaller and has green or tan outer skin with bright orange pulp. The squash is not fully spherical, as it looks like a pumpkin that has been "squashed" on the top. You will find calabaza whole, half, or quarter in Latin markets.

    How do you prepare a fresh calabaza to make the fritters?

    Roast. Not sure if that is the traditional method other than boiling, but roasting the calabaza will be the way to cook it without adding excess liquid to the recipe.

    Are there any other ingredients you would add to this recipe?

    Ginger. My mom always made sure to add ginger to her pumpkin pie, and ginger adds a different flavor to the recipe. I like using Gourmet Garden Ginger Paste. It is the easiest way to add ginger flavor to anything you are cooking. I do not use ginger enough in my recipes, so buying the root is wasteful. For my needs, the tube provides the ginger I need when I need it.

    More delicious desserts

    📖 Recipe

    A plate of pumpkin fritters or barriguitas de vieja

    Pumpkin Fritters (Barriguitas de Vieja-Old Lady Belly's)

    Zoé Forestier
    Sweet, gently crispy pumpkin fritters. Dusted with cinnamon powdered sugar. These pumpkin fritters have all the goodness of pumpkin pie.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    0 minutes mins
    Total Time 40 minutes mins
    Course Dessert, Puerto Rican Inspirations
    Cuisine Puerto Rican
    Servings 12 fritters
    Calories 89 kcal

    Ingredients
      

    • 1 can pumpkin
    • 1 large egg
    • 1 Cup flour
    • ½ Cup sugar
    • 1 Pinch salt
    • 1 Rsp vanilla
    • 1 teaspoon cinnamon

    Instructions
     

    • I used canned pumpkin to create this recipe instead of calabaza to see how it turns out. Due to the amount of moisture from the canned pumpkin plus its softness, I decided to add an egg to see if it helped with thickening the mixture, which it did. To start, open the can and empty the contents over a colander lined with cheesecloth for about 30 minutes to allow all the excess moisture to render.
    • In a separate bowl, sift flour and a pinch of salt.
    • Add the egg, and mix until well combined.
    • Mix into the Pumpkin mixture; sugar, vanilla, and cinnamon. (I ran out of vanilla and forgot the cinnamon when I took the picture, but I added the cinnamon later on).
    • I added the flour in thirds only because I wanted a smooth texture and no clumps. The batter will be loose but not as runny as a pancake.
    • Fill a skillet to two-inch deep with vegetable oil. If you do not have a thermometer, heat the oil on medium to medium-low. You want the oil to be hot but not smoking. If you have a thermometer, heat the oil to 325℉
    • You can take a small batter and gently drop it into the oil to test the batter and the oil. If the batter is too runny, consider adding a small amount of flour. If the oil is too hot, remove it from the heat. Do not use oil that has smoked, or the flavor, texture, and color of the fritters will be off. 
    • With a spoon, gently drop the batter into the oil. You will see how it almost immediately sears on the bottom, and there should be enough oil for the batter to float.
    • After a few minutes, gently flip the fritter to the other side and brown it for another few minutes. If the oil is too hot, the fritters darken quickly while the center is still gooey. Lower the heat, and try again.
    • Remove fritters from the oil and let them rest on a plate lined with paper towels, a baking pan, and a cooling rack.
    • I like to serve my barriguitas with a mixture of cinnamon and powdered sugar or cinnamon and regular sugar.

    Nutrition

    Serving: 2EachCalories: 89kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 16mgSodium: 11mgPotassium: 91mgFiber: 1gSugar: 10gVitamin A: 5535IUVitamin C: 1mgCalcium: 15mgIron: 1mg
    Tried this recipe?If you try this recipe, I’d love to see it! Tag me on Instagram @girlmeetsfire_puertoricancookn/ so I can check it out and share your creation!
    « Easy Roasted Eggplant Boats
    Arroz con Dulce, Puerto Rican Rice Pudding »
    5 from 1 vote (1 rating without comment)
    Zoe standin in the kitchen smiling

    Hola! I'm Zoe. I love all things food and enjoy cooking. I created this site to reconnect with my Puerto Rican heritage while living in the United States. This is a great place to reconnect if you are floating in the diaspora. I would love to hear from you!

    About Zoe →

    Mother's Day Favorite Recipes

    • A slice of carrot cake on a plate with the rest of the cake and another slice in the background.
      Tropical Carrot Cake with Banana and Coconut

    • A bowl of ceviche is in the center, with two smaller bowls of ceviche and forks. A large bowl of tostones is at the top right, with small lemon wedges at the top left.
      Ceviche de Pescado y Camarones, Grouper and Shrimp Ceviche

    • Puerto Rican Bacalao a la Vizcaina

    • Caldo santo served in a bowl with tostones.
      Caldo Santo, Puerto Rican Coconut Seafood Soup

    • Bowl lined with paper towels and filled with fried mero chunks. A small bowl with cut lemons and a small bowl with tartar sauce.
      Grouper Bites, Chicharrones de Mero

    • A blue and white dessert plate with a slice of bread pudding and caramel sauce on top of it.
      Budín de Pan (Puerto Rican Bread Pudding)

    Popular Recipes

    • A plate of polvorones cookies with three semi-stacked cookies on top of the table resting in front of the plate.
      Puerto Rican Polvorones (Shortbread Cookies)

    • close-up-of-roasted-chicken-thighs-on-a-serving-platter
      Puerto Rican-Inspired Roasted Chicken Thighs

    • A blue and white dessert plate with a slice of bread pudding and caramel sauce on top of it.
      Budín de Pan (Puerto Rican Bread Pudding)

    • empanadas inside a paper towel lined bowl.
      Puerto Rican Empanadillas

    • an overhead view of a table set with two plates of arroz habichuelas and pan seared chicken thighs
      Puerto Rican Rice with Beans

    • pinchos served with potato salad and collard greens
      Pinchos de Cerdo, Puerto Rican Pork Kabobs

    I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.

    Footer

    Subscribe for weekly updates!

    Subscribe
    • Contact
    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions
    • Accessibility Policy
    • ↑ back to top

    Copyright © 2025 Girl Meets Fire LLC • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. Girl Meets Fire LLC participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.