Moist and flavorful pumpkin-packed fritter bites are caramelized in a sweet sugar glaze for an irresistible fall treat!
It’s Fall, Y’all!
It’s fall, y’all! And that means pumpkin, pumpkin and more pumpkin!
I literally have a shelf stocked with pumpkin right now so I can bake all things pumpkin over the next several months. I have so many yummy ideas this season and these baked pumpkin fritters have been on the top of my list for months now.
From Breakfast or Brunch to the Dessert Table
Moist and flavorful baked pumpkin bites are coated in a sweet sugar glaze that’s then broiled to caramelize and crisp the outside just like their deep fried fritter friends, but without the hassle of frying them. So amazing & addicting! One of my favorite pumpkin recipes, for sure!
A batch of these babies doesn’t last but a day around here! Fritters are a family fave and when they’re full of pumpkin flavor, we get all giddy and can’t stop gobbling them up.
These fritters are so easy to make and are sure to impress. They make for a great breakfast or brunch treat as well as a fabulous dessert after a comforting fall meal.
What Do I need to Make Baked Pumpkin Fritters?
- Pumpkin Puree – I’ve always used Libby’s because that’s what *my* mom uses. But any pure pumpkin puree will work.
- Pumpkin Pie Spice – I love pre-blended pumpkin pie spices because it takes the work out of mixing my own.
- Pantry Baking Staples – sugar, flour, baking powder, salt and vanilla.
- Butter – melted and slightly cooled!
- Egg
- Powdered Sugar and Milk for the glaze.
- Mini Muffin Pan – you’ll need two 24-cup mini muffin pans to bake them all at once or you could bake the fritters in batches. And if you’re muffin pan is not non-stick, you’ll want to spray it with non-stick cooking spray.
How to Make Pumpkin Fritter Bites
- Preheat oven to 350°F. Lightly grease two 24-cup mini muffin pans with non-stick cooking spray and set aside. If you only have one mini muffin pan, you can bake the fritters in batches.
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt.
- In a separate bowl, whisk together the melted butter, vanilla, and egg.
- Add the wet ingredients to the dry ingredients.
- Stir until well combined and crumbly.
- Add the pumpkin and stir until it’s well incorporated into the batter.
- Scoop a heaping tablespoon of batter into each greased muffin cup.
- Bake for about 15 minutes or until fritters are set, but slightly undercooked. Remove from oven and let cool slightly before transferring them to a rimmed baking sheet that’s been lined with parchment paper.
- Turn oven broiler on high. In a medium bowl, whisk together the powdered sugar and milk until smooth and thin enough to drizzle.
- One fritter at a time, dip the top into the glaze and set upright back on the baking sheet for the glaze to drizzle down the sides of the fritter. Place fritters in the oven and let broil until they start to crisp and caramelize on top, about 3-5 minutes. Once fritters start to turn brown in spots, remove from oven.
- Brush remaining glaze over the tops of the fritters. Let glaze set for about 15 minutes before enjoying them.
How to Serve and Store Baked Fritters
These pumpkin fritters are fantastic! Bet ya can’t eat just one!
For breakfast or brunch, serve baked fritter bites warm or at room temperature. For dessert, serve warm with a scoop of vanilla ice cream. Store any leftovers in an airtight container on the counter for up to three days.
To freeze, allow fritters to cool completely. Then place them in a single layer in a freezer-safe container or in individual freezer-safe baggies. If layering, place parchment between the layers.
To defrost, let them them sit in the refrigerator, uncovered, so they don’t absorb too much of the moisture.
To reheat and crisp again, bake in a 350 degree oven for 5-10 minutes.
Baked Fritter Recipes You’ll Love
- Baked Blueberry Fritter Bites: Blueberry bliss in these Baked Blueberry Fritter Bites! Fresh blueberries baked into bite-sized fritters that are tender on the inside, crisp on the outside and coated in a sweet blueberry glaze.
- Baked Apple Fritter Bites: Chunks of apples nestled in a chewy dough that’s baked to golden brown perfection and coated in a sweet apple cider glaze to make these simply irresistible Baked Apple Fritters!
More Fall Baking
No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!
Enjoy & happy fall, y’all! If you make these Baked Pumpkin Fritter Bites, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see.😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Baked Pumpkin Fritter Bites
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 48 1x
- Category: Dessert
Description
Moist and flavorful pumpkin-packed fritter bites are caramelized in a sweet sugar glaze for an irresistible fall treat!
Ingredients
Fritters:
- 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
- 6 tablespoons unsalted butter, melted & slightly cooled
- 1 teaspoon vanilla
- 1 large egg
- 1 (15 ounce) can pure pumpkin
Glaze:
- 2 cups powdered sugar
- 1/3 cup milk
Instructions
- Preheat oven to 350°F. Lightly grease two 24-cup mini muffin pans with non-stick cooking spray and set aside. If you only have one mini muffin pan, you can bake the fritters in batches.
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt. In a separate bowl, whisk together the melted butter, vanilla, and egg. Add the wet ingredients to the dry ingredients and stir until well combined and crumbly. Add the pumpkin and stir until it’s well incorporated into the batter.
- Scoop a heaping tablespoon of batter into each greased muffin cup. Bake for about 15 minutes or until fritters are set, but slightly undercooked. Remove from oven and let cool slightly before transferring them to a rimmed baking sheet that’s been lined with parchment paper.
- Turn oven broiler on high.
- In a medium bowl, whisk together the powdered sugar and milk until smooth and thin enough to drizzle.
- One fritter at a time, dip the top into the glaze and set upright back on the baking sheet for the glaze to drizzle down the sides of the fritter. Place fritters in the oven and let broil until they start to crisp and caramelize on top, about 3-5 minutes. Once fritters start to turn brown in spots, remove from oven. Brush remaining glaze over the tops of the fritters. Let glaze set for about 15 minutes before enjoying them.
Delightful morsels of fruit and sweet! Everyone loves them! Oh, and easy peasy to make.
★★★★★
Hi, Jack! So happy you enjoyed them!
Is that 1 1/2 cups of flour or one 1/2 cup of flour for one batch?
Hi, Letty! One and a half. I’m sorry that was confusing! I think when we converted to the new site, that got switched up on us. Thanks for brining it our attention!
Love this..quick question..when mixing wet into dry it never got crumbly but more cookie dough consistency..could my butter have been too warm? After adding pumpkin I just got my beaters out and it tasted fine..I didn’t get 48 but the taste was delicious.
Hi, Maryann! Yes, I might suspect the butter was too warm, but I’m so glad they turned out great anyway!
Thank you so much for an easy and delicious recipe. I just made these little jewels, and they are so fun to eat. I was uncertain about putting them under the broiler, but that is a great step. It really jazzes up the flavor. Just watch them so they don’t burn. After baking for 18 minutes, mine were done under the broiler in 2 minutes. These are great for a party or for friends and neighbors. I followed the recipe but couldn’t resist adding 1/2 cup of chopped walnuts to the batter. They turned out perfect! I will make these often through fall and winter. Five stars for sure!!!!
Hi, JoGene! Oooh, walnuts sound like a great addition. Thank you for sharing that! I’m so happy you enjoyed them.
Hi! These sound wonderful! I want to make as little treats for coworkers! Do you think they will be okay by morning if I bag them in a little cellophane bag or will the frosting get all sticky or runny? Thank you!
Dawn
Hi Dawn! I would recommend storing them loosely covered if you want them to maintain their crisp exterior for serving the next day. They’re similar to donuts in that they need a little air flow or they will become moist. Hope this helps. Enjoy!
My son found some pumpkin bites(commercial bakery) at Kroger that he liked. Said they were like brownie bites, so texture was more brownie than cake. He wants to try and make them, but we have looked at a lot of recipes to no avail. When I read your recipe, it sounded like these come out with more of a brownie texture than a cakey texture. Would you agree or not?
Hi Jean! I would describe the texture as moist and cake-like. They are fluffier than brownies for sure, but moist from the pumpkin. Hope this helps and that y’all enjoy if you get to try them soon.
I don’t have a mini muffin pan but I do have one of those “as seen on tv” cake pops pan… do you think this would work as well as the mini-muffin pan?
Hi RuthAnne! Yes, I think it should work great. Enjoy!