Description
These Baked Pumpkin Fritter Bites are deliciously spiced, moist, and topped with a sweet powdered sugar glaze. Perfect for fall or any time you crave a cozy pumpkin treat, these mini fritters are baked to perfection for a healthier twist on traditional fried fritters.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 2 ½ teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Wet Ingredients
- 6 Tablespoons salted butter (melted and cooled)
- 2 teaspoons vanilla extract
- 1 large egg
- 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
Glaze
- 2 cups powdered sugar
- 2+ Tablespoons milk
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 24-cup mini muffin pans thoroughly with non-stick cooking spray to prevent sticking, then set them aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt until evenly mixed. Set this mixture aside for later use.
- Mix Wet Ingredients: In a separate bowl, whisk the melted and cooled salted butter, vanilla extract, and the large egg until smooth. Then stir in the pure pumpkin until fully incorporated.
- Combine Wet and Dry Ingredients: Pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix, as this can make the fritters tough.
- Scoop Batter into Muffin Pans: Using a tablespoon, scoop a heaping amount of batter into each greased cup of the mini muffin pans, filling each about three-quarters full to allow room for rising.
- Bake the Fritters: Place the muffin pans in the preheated oven and bake for 12 to 14 minutes, or until the fritters are set and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly in the pans before transferring them to a wire rack set over a baking sheet to cool completely.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar and enough milk (start with 2 tablespoons and add more as needed) to create a smooth, pourable glaze.
- Glaze the Fritters: Drizzle the glaze over the cooled pumpkin fritter bites. Allow the glaze to fully set before serving to enjoy the perfect sweet finish.
Notes
- Be careful not to overmix the batter to keep the fritters tender and light.
- Use pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
- The glaze thickness can be adjusted by adding more or less milk according to preference.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk for the glaze.
