Baked Pumpkin Fritter Bites Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
