Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
Whisk the coconut milk, eggs, lemon juice, and vanilla extract together in a mixing bowl.
In a separate mixing bowl, stir together the flour, sugar, baking powder, pumpkin pie spice and sea salt.
Pour the dry mixture into the bowl with the wet mixture and mix until a thick dough forms.
Add the chopped apples and mix them into the dough. For this portion, I use my hands to mix and press the apples into the dough so that the chunks are evenly distributed.
Portion out about ½ cup of dough and place it on the parchment-lined baking sheet. Repeat for the remaining dough.
Bake at 350 for 15 minutes, until the fritters are golden-brown.
While the fritters are baking, mix together the ingredients for the glaze in a bowl.
Remove the fritters from the oven and brush them with the glaze. Place them back in the oven and turn on the high broil setting. Broil for 1 to 2 minutes, keeping a watchful eye so that the fritters don’t burn.
Remove the fritters from the oven and drizzle with the remaining glaze. Allow them to cool for at least 5 minutes before serving.