Moist and flavorful pumpkin-packed fritter bites are caramelized in a sweet sugar glaze for an irresistible fall treat!

Baked Pumpkin Fritter Bites by The BakerMama

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.

Baked Pumpkin Fritter Bites by The BakerMama

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.

Baked Pumpkin Fritter Bites by The BakerMama

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 Staplessugar, 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.
Ingredients for Baked Pumpkin Fritter Bites by The BakerMama

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.
Steps 1-4 How to Make Baked Pumpkin Fritter Bites by The BakerMama
  • 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.
Steps 5-8 How to Make Baked Pumpkin Fritter Bites by The BakerMama
  • 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.
Steps 9-12 How to Make Baked Pumpkin Fritter Bites by The BakerMama

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 Pumpkin Fritter Bites by The BakerMama

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!
Baked Pumpkin Fritter Bites by The BakerMama

More Fall Baking Favorites

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!

My Favorite Recipes for Fall Baking by The BakerMama

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!

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Baked Pumpkin Fritter Bites by The BakerMama

Baked Pumpkin Fritter Bites

  • Author: Maegan – The BakerMama
  • 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

Scale

Fritters:

Glaze:


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Turn oven broiler on high.
  5. In a medium bowl, whisk together the powdered sugar and milk until smooth and thin enough to drizzle.
  6. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. […] Whipped Cream, The Law Student’s Wife Pumpkin Cream Cheese Muffins, My Baking Addiction Baked Pumpkin Fritter Bites, The Baker […]

  2. […] Baked pumpkin fritter bites from The Baker Mama. Get her recipe > […]

  3. What wonderful inspiration! I love the bite-sized convenience and the crunchy top after they come out of the oven with the first glaze on them. I’ll be sharing!

    1. I’ve never baked them in a regular-sized muffin pan so I can’t say for sure, but I’d check them after 20 minutes to see if they’ve risen nicely and a toothpick inserted in the center comes out clean. I’m guessing they’ll take between 20-25 minutes. Enjoy!

  4. I use pumpkin that was for pumpkin pie with the spice..doubled the recipe. Ooopsed and blended the pumpkin with the other wet ingredients. Forgot the vanilla…. Lol used reg tin. And made muffins. Cooked just a little longer. Did the glass and broil. My family loves them. I did add pumpkin pie spice still.

  5. […] Baked Pumpkin Fritter Bites | The Baker Mama […]

  6. I’m sensitive to gluten and cannot eat high amount of sugar… I could perhaps use sugar substitutes in less amount, but I’m wondering if anyone tried this recipe with gluten-free flour? If so, please let me know what flour(s) you used.
    Thanks

  7. 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?

  8. 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?

    1. 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.

  9. 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

    1. 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!

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