Baked Pumpkin Fritter Bites Recipe

Introduction

These Baked Pumpkin Fritter Bites are soft, warmly spiced treats perfect for fall gatherings or cozy mornings. Lightly sweetened and dusted with powdered sugar, they offer a delightful bite-sized taste of autumn.

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 mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
3. Step 3: In another 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, taking care not to overmix.
5. Step 5: Spoon the batter into the prepared mini muffin pan, filling each well about three-quarters full.
6. Step 6: Bake for 12-15 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
7. Step 7: Let the fritter bites cool in the pan for 5 minutes before removing. Dust with powdered sugar and serve warm.

Tips & Variations

• For extra warmth, add a pinch of ground cloves or ginger to the dry ingredients.
• Use maple syrup instead of granulated sugar for a richer sweetness.
• Swap milk for almond or oat milk to make the recipe dairy-free.
• Serve with a dollop of whipped cream or a drizzle of caramel sauce for a decadent touch.

Storage

Store any leftover fritter bites in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 4 days and reheat gently in the oven or microwave before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin until smooth and drain any excess water before using to maintain the right batter consistency.

Can these fritter bites be frozen?

They freeze well. Place cooled fritter bites in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature and warm in the oven before serving.

Baked Pumpkin Fritter Bites Recipe

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★★★★★

4.5 from 58 reviews

Delight in these soft, warmly spiced Baked Pumpkin Fritter Bites, perfect for cozy mornings or festive fall gatherings. These bite-sized treats combine pumpkin puree with classic spices and a tender crumb, baked to golden perfection and lightly dusted with powdered sugar for an autumn-inspired snack that’s easy to make and irresistible to eat.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 mini 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

For Finishing

• Powdered sugar for dusting

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan with non-stick cooking spray to ensure easy removal of the fritter bites after baking.
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 until well combined and evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, whisk together 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 ingredient mixture into the bowl containing the dry ingredients. Stir gently with a spatula or spoon just until combined, being careful not to overmix to maintain a tender texture in the fritter bites.
5. Fill the Muffin Pan: Spoon the batter evenly into the prepared mini muffin pan wells, filling each about three-quarters full to allow room for rising during baking.
6. Bake the Bites: Bake in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
7. Cool and Dust: Let the pumpkin fritter bites cool in the pan for 5 minutes before carefully removing them. Once slightly cooled, dust the tops with powdered sugar for a sweet finishing touch and serve warm to enjoy the perfect fall treat.

Notes

• Do not overmix the batter to keep the fritters light and tender.
• Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• The mini muffin pan size is key to creating bite-sized fritters.
• Powdered sugar can be substituted with a light drizzle of maple syrup or honey as a sweetener.
• Store leftovers in an airtight container for up to 2 days; reheat gently before serving.

Keywords: pumpkin fritter bites, baked pumpkin snacks, fall recipes, easy pumpkin treats, mini pumpkin muffins