Baked Pumpkin Fritter Bites Recipe

Introduction

These Baked Pumpkin Fritter Bites are a delightful autumn treat that’s easy to make and perfect for sharing. Lightly spiced with cinnamon and nutmeg, they offer the warm flavors of pumpkin in a bite-sized form. Enjoy them as a snack or a sweet breakfast addition.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup canned pumpkin puree
• 1 large egg
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin pan with non-stick cooking spray.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Step 3: In a separate bowl, whisk the pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
5. Step 5: Spoon the batter into the prepared mini muffin pan, filling each cup about three-quarters full.
6. Step 6: Bake for 12 to 15 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
7. Step 7: Let the fritter bites cool in the pan for 5 minutes, then remove and dust with powdered sugar before serving warm.

Tips & Variations

• For extra moisture, substitute half the milk with buttermilk or add a tablespoon of Greek yogurt.
• Try adding chopped nuts or raisins to the batter for added texture and flavor.
• If you prefer a spicier flavor, increase cinnamon to 1 1/2 teaspoons and add a pinch of ground cloves or ginger.
• Use a small cookie scoop to evenly portion the batter into the muffin pan for consistent size.

Storage

Store these fritter bites in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them briefly in the microwave or oven until heated through. They can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked and pureed first to remove excess moisture. Use it in the same quantity as canned pumpkin.

Can I make these fritter bites gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but be mindful that texture may vary slightly.

Baked Pumpkin Fritter Bites Recipe

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★★★★★

4.8 from 85 reviews

These Baked Pumpkin Fritter Bites are delightful mini treats that blend seasonal pumpkin flavor with warm spices. Lightly sweetened and baked to golden perfection, they make an ideal fall snack or breakfast accompaniment. Topped with a dusting of powdered sugar, these bites are perfectly moist, fluffy, and easy to prepare.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 mini fritter bites 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 1/2 cup canned pumpkin puree
• 1 large egg
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

To Finish

• Powdered sugar for dusting

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin pan with non-stick cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
3. Combine Wet Ingredients: In a separate bowl, whisk the canned pumpkin puree, large egg, milk, melted butter, and vanilla extract until the mixture is smooth and homogenous.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined; be careful not to overmix to keep the batter light and airy.
5. Fill the Muffin Pan: Spoon the batter into the prepared mini muffin pan, filling each well about three-quarters full to allow room for rising.
6. Bake the Bites: Bake the pumpkin fritter bites for 12-15 minutes or until the edges turn lightly golden and a toothpick inserted in the center comes out clean, indicating doneness.
7. Cool and Dust: Let the bites cool in the pan for 5 minutes before carefully removing them. Dust with powdered sugar while still warm for an attractive and sweet finish.

Notes

• Do not overmix the batter to prevent dense fritters; a few lumps are fine.
• If you prefer a dairy-free version, substitute almond or oat milk and use coconut oil instead of butter.
• Serve warm for best texture and flavor.
• These bites freeze well; store in an airtight container and reheat in an oven or toaster oven.
• Use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Keywords: pumpkin fritter, baked fritters, pumpkin snack, mini pumpkin bites, fall desserts, baked muffins, pumpkin recipe, easy pumpkin treats