Hi there, friends! Today, I’m excited to share a little treat that has become a staple in our home—Baked Pumpkin Fritter Bites. There’s just something special about the aroma of pumpkin and warm spices wafting through the kitchen, isn’t there? It takes me back to cozy autumn afternoons spent with my family, gathered around the table, enjoying delicious bites and sharing stories.
These fritters are incredibly easy to whip up, making them perfect for busy days or when you have a house full of kids (or hungry adults!). They’re fluffy, lightly sweetened, and absolutely delightful with a simple glaze that makes them feel a bit indulgent without all the fuss. Whenever I make these, it’s not just about the flavors; it’s about creating memories. Whether it’s a weekend brunch, an after-school snack, or a holiday treat, they never fail to bring smiles.
So, if you’re looking to brighten up your day or impress your loved ones with something homemade, give these fritter bites a try. I promise, they’re worth every bite! Now, let’s get started on this simple and satisfying recipe that I know you’ll cherish as much as I do.
How to Make Baked Pumpkin Fritter Bites
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 1 (15-ounce) can of pure pumpkin
- 2 cups confectioners’ sugar
- 1/3 cup milk
Directions
Start by preheating your oven to 350°F. If you have two mini muffin pans, give them a light spray with non-stick cooking spray. If you’re only using one, you may need to bake in batches.
In a large bowl, combine the flour, granulated sugar, baking powder, pumpkin pie spice, and salt. In a separate bowl, whisk together the melted butter, vanilla, and egg until well blended. Pour this mixture into the dry ingredients and stir until just combined; the batter should have a crumbly texture. Gently fold in the pumpkin until it’s evenly distributed.
Using a tablespoon, scoop a generous amount of batter into each muffin cup. Bake for about 15 minutes or until the fritters are set but still slightly soft in the middle. Let them cool for a few moments before transferring them to a rimmed baking sheet lined with parchment paper.
Next, switch your oven to broil mode. In a medium bowl, combine the confectioners’ sugar and milk, whisking until smooth and drizzle-ready.
Dip each fritter’s top into the glaze one at a time, then place them upright on the baking sheet to let the glaze drip beautifully down the sides. Broil for 3-5 minutes until the tops turn golden brown and crisp. Once done, brush any leftover glaze over the fritters and let them rest for about 15 minutes before serving.
Storing Suggestion
These baked pumpkin fritters are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them, though the texture may change slightly.
Cooking Tips
Feel free to experiment with the spices in this recipe! If you don’t have pumpkin pie spice, a blend of cinnamon, nutmeg, and ginger will work beautifully. You can also substitute the milk in the glaze with a dairy-free option if needed.
Serving Suggestions
These fritters are perfect on their own, but for a festive touch, consider serving them with a side of whipped cream or a scoop of vanilla ice cream. A warm cup of apple cider or spiced tea pairs wonderfully with these bites as well!
Ingredient Substitutions
If you’re out of all-purpose flour, you can use whole wheat flour or a gluten-free blend, though results may vary. For a lighter option, you can reduce the sugar or replace granulated sugar with coconut sugar for a more caramel-like flavor.
Seasonal Variations
In the fall, fresh pumpkin is a great alternative to canned pumpkin. You can also incorporate other seasonal flavors, such as adding chopped pecans or walnuts for crunch, or even dried cranberries for a tart twist.
Allergen Information
This recipe contains gluten and dairy. To make it gluten-free, substitute all-purpose flour with a certified gluten-free blend. For dairy-free options, use coconut oil instead of butter and a plant-based milk for the glaze.
FAQ
Can I freeze these pumpkin fritters?
Absolutely! Once cooled, store the fritters in a single layer in a freezer-safe container. You can freeze them for up to 3 months. Just thaw and reheat in the oven when you’re ready to enjoy them!
How do I know when the fritters are done?
The fritters should be set but still slightly soft in the center. A toothpick inserted should come out clean or with just a few crumbs attached. Be careful not to overbake, as they can dry out.
Can I use fresh pumpkin instead of canned?
Yes! If you’re using fresh pumpkin, cook it until tender, then puree it until smooth. Measure out 1 3/4 cups of the fresh puree to use in place of the canned pumpkin for this recipe.
What can I serve with these fritters?
These fritters are delicious on their own, but you could also serve them with maple syrup, whipped cream, or even a side of fresh fruit for added flavor and color.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze ahead of time! Just store it in an airtight container in the fridge. When you’re ready to use it, give it a good stir and add a splash of milk if it thickens up too much.
What is the best way to store leftovers?
Keep any leftover fritters in an airtight container at room temperature for up to three days. If you want them to last longer, refrigerate them but be aware they may lose some of their original texture.
Baked Pumpkin Fritter Bites
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter, melted slightly cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 15 ounces pure pumpkin canned
- 2 cups confectioners' sugar
- 1/3 cup milk
Instructions
- Preheat the oven to 350°F. Lightly coat two 24-cup mini muffin pans with non-stick spray.
- In a large mixing bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt.
- In another bowl, mix melted butter, vanilla extract, and egg. Combine wet ingredients with dry mixture, stirring until crumbly, then fold in the pumpkin.
- Spoon a generous tablespoon of batter into each muffin cup and bake for approximately 15 minutes.
- Allow fritters to cool slightly before transferring to a parchment-lined baking sheet. Broil for 3-5 minutes after dipping in glaze.
