Baked Pumpkin Fritter Bites Recipe
If you’re searching for a fall-inspired treat that’s irresistibly soft, perfectly spiced, and just the right amount of sweet, you’ll absolutely love these Baked Pumpkin Fritter Bites. Each mini bite bursts with pumpkin flavor and warm autumn spices, then gets finished with a glossy, caramelized glaze. This recipe makes a big batch, so it’s perfect for sharing at gatherings or simply stashing away for cozy snacking all week long. Get ready to fall in love with your new favorite pumpkin treat!
Ingredients You’ll Need
The magic of Baked Pumpkin Fritter Bites comes from a handful of pantry staples, each playing an important role. From the silky pumpkin purée to the sweet, spiced glaze, every ingredient adds a special touch to the taste, texture, or gorgeous color of these bite-sized delights.
- All-purpose flour: This forms the sturdy base of the fritters, giving them shape and a soft, tender crumb.
- Granulated sugar: Adds sweetness to the batter and helps the fritters brown beautifully.
- Baking powder: Gives the bites just the lift they need to stay fluffy and light.
- Pumpkin pie spice: The heart of that classic fall flavor—don’t skip this!
- Salt: Balances the sweetness and wakes up all the warm spices.
- Unsalted butter, melted: Adds rich flavor and ensures every bite is moist and luscious.
- Vanilla extract: Just a splash infuses the bites with aromatic warmth.
- Large egg: Binds the batter and adds structure to each fritter.
- Pure pumpkin (15 oz can): The star of the show—choose pure pumpkin, not pumpkin pie filling.
- Powdered sugar: The secret to a glossy, sweet glaze that drips down the sides.
- Milk: Thins the glaze for perfect drizzling and helps it caramelize under the broiler.
How to Make Baked Pumpkin Fritter Bites
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease two 24-cup mini muffin pans with non-stick spray. This keeps your Baked Pumpkin Fritter Bites from sticking and makes cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and salt. This ensures the dry ingredients are evenly distributed, so every fritter has the perfect balance of flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the melted butter, vanilla extract, and egg. Mixing these first helps the egg incorporate smoothly and the butter to cool just enough so it doesn’t scramble the egg.
Step 4: Make the Batter
Pour your wet mixture into the dry ingredients and stir until you have a crumbly, well-combined mixture. Add the canned pumpkin and stir again until the batter is thick, smooth, and a gorgeous orange color.
Step 5: Scoop and Bake
Drop a heaping tablespoon of batter into each muffin cup. Bake for about 15 minutes, just until the fritters are set but still slightly undercooked in the center—this keeps them extra moist and tender.
Step 6: Cool and Prepare the Glaze
Let the bites cool slightly, then transfer them to a parchment-lined baking sheet. Meanwhile, whisk together the powdered sugar and milk in a medium bowl until smooth and pourable.
Step 7: Glaze the Fritters
Dip the tops of each fritter into the glaze, letting the excess drip down the sides. Stand them upright on the baking sheet to let the glaze settle and set.
Step 8: Broil for Caramelization
Turn the oven broiler to high and slide the glazed fritters under the heat for 3-5 minutes. Watch closely—this step gives the Baked Pumpkin Fritter Bites their irresistible caramelized tops!
Step 9: Glaze Again and Let Set
Brush the remaining glaze over the fritters for an extra-sweet, shiny finish. Let them sit for about 15 minutes so the glaze sets and turns perfectly crackly.
How to Serve Baked Pumpkin Fritter Bites
Garnishes
For a final flourish, sprinkle your Baked Pumpkin Fritter Bites with a dusting of cinnamon or a little extra pumpkin pie spice while the glaze is still tacky. A pinch of chopped toasted pecans or walnuts adds a bit of crunch and a lovely nutty accent.
Side Dishes
Serve these bites with a mug of hot coffee, spiced chai, or creamy hot chocolate for a dreamy afternoon pick-me-up. They also make a fun brunch addition, paired with fruit salad or a dollop of Greek yogurt on the side.
Creative Ways to Present
Pile the fritter bites high on a tiered cake stand for parties, or tuck them into festive cupcake liners for grab-and-go treats. If you’re feeling extra playful, skewer a few on a wooden stick for a whimsical dessert kabob!
Make Ahead and Storage
Storing Leftovers
If you have leftover Baked Pumpkin Fritter Bites (lucky you!), store them in an airtight container at room temperature for up to 2 days. This keeps them moist and the glaze crisp.
Freezing
To freeze, arrange the cooled fritters in a single layer on a baking sheet and freeze until firm. Then, transfer to a zip-top freezer bag. They’ll keep beautifully for up to 2 months—just thaw at room temperature when you’re ready to enjoy.
Reheating
For that just-baked warmth, pop the fritters in a 300°F oven for 5-7 minutes. This revives their soft texture and gets the glaze glistening again without overcooking.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just make sure your homemade purée is thick and not watery, so your Baked Pumpkin Fritter Bites hold their shape and don’t become too dense.
Can I make these gluten-free?
Yes, substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The texture may change slightly, but they’ll still be delicious.
What’s the best way to glaze the fritters without making a mess?
Dip each fritter top-down into the glaze, let the excess drip off, then place them upright on a parchment-lined sheet. The parchment catches any drips and makes cleanup effortless!
Can I make regular-sized muffins instead of mini bites?
You can! Bake in a standard muffin tin for about 20-22 minutes. They’ll be a little larger but just as tasty—perfect for a more substantial treat.
How do I know when the fritters are done under the broiler?
Keep a close eye—they caramelize quickly! Look for the glaze to bubble and turn a light golden brown. Pull them out as soon as you see those gorgeous crackly tops.
Final Thoughts
There’s something so cozy and joyful about baking a big batch of Baked Pumpkin Fritter Bites and sharing them with friends or family. Whether you enjoy them fresh from the oven or sneak a bite as a midnight snack, these little treats are sure to become a staple in your fall baking line-up. Give them a try—you might just discover your new favorite autumn indulgence!
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Baked Pumpkin Fritter Bites Recipe
- Total Time: 35 minutes
- Yield: 48 mini fritters 1x
- Diet: Vegetarian
Description
These Baked Pumpkin Fritter Bites are a delightful fall-inspired treat featuring a tender, spiced pumpkin batter baked to perfection and finished with a sweet, caramelized glaze. Perfect for sharing, these mini fritters combine warm pumpkin pie spices with a light texture for a comforting bite-sized dessert.
Ingredients
Dry 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
Wet Ingredients
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 1 (15 ounce) can pure pumpkin
Glaze Ingredients
- 2 cups powdered sugar
- 1/3 cup milk
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Lightly grease two 24-cup mini muffin pans using non-stick cooking spray, then set aside to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter, vanilla extract, and large egg until well blended. Then add the wet mixture to the dry ingredients and stir thoroughly until the mixture forms a crumbly batter.
- Add Pumpkin: Stir in the canned pure pumpkin thoroughly until fully incorporated, creating a smooth, spiced batter ready for baking.
- Scoop and Bake: Using a heaping tablespoon, scoop the batter into each muffin cup. Bake in the preheated oven for about 15 minutes or until the fritters are set but still slightly undercooked. Remove from oven and allow to cool slightly before transferring to a parchment-lined baking sheet.
- Prepare the Glaze: Turn the oven broiler to high. In a medium bowl, whisk together the powdered sugar and milk until the glaze is smooth and thin enough to drizzle.
- Glaze the Fritters: Dip the top of each fritter into the prepared glaze and stand them upright on the baking sheet, allowing the glaze to drip down the sides evenly.
- Broil to Caramelize: Place the glazed fritters under the broiler for 3-5 minutes, watching closely. Broil until the glaze caramelizes and crisps on top without burning.
- Finish and Set: Remove the fritters from the oven and brush any remaining glaze over the tops for an extra glossy finish. Let the glaze set for about 15 minutes before serving.
Notes
- Ensure the melted butter is slightly cooled before mixing to prevent cooking the egg.
- Watch the fritters carefully while broiling to avoid burning the glaze.
- Use pumpkin pie spice for authentic autumn flavor or substitute with a combination of cinnamon, nutmeg, ginger, and cloves.
- Allow fritters to cool on a wire rack to maintain crispiness.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes baking + 5 minutes broiling
- Category: Dessert
- Method: Baking and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 mini fritter
- Calories: 70
- Sugar: 6g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 1.8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
