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Home » Recipes » Breads » Baked Pumpkin Fritter Bites

Published on September 18, 2014 | Updated on October 16, 2021 by The BakerMama

Baked Pumpkin Fritter Bites

Jump to Recipe

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

Baked Pumpkin Fritter Bites

 

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

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 fried fritter friends, but without the hassle of frying them. So amazing & addicting!

Baked Pumpkin Fritter Bites

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.

Baked Pumpkin Fritter Bites

Baked Pumpkin Fritter Bites

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

You start by mixing and baking the fritters until they’re set, but not completely baked…

Baked Pumpkin Fritter Bites

Then you’ll transfer them to a baking sheet and dip each one in a simple sugar glaze while your oven broiler heats up…

Baked Pumpkin Fritter Bites

Then you’ll broil the fritters for about 3-5 minutes to caramelize and crisp the glaze and glaze them one more time before serving and enjoying…

Baked Pumpkin Fritter Bites

These fritters are fantastic! Bet ya can’t eat just one! 😉

Baked Pumpkin Fritter Bites

Enjoy & happy fall, y’all!

~Maegan

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Baked Pumpkin Fritter Bites

  • Author: Maegan - The BakerMama
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 48
  • Category: Dessert
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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

  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.

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Reader Interactions

Comments · 14

  1. Christine at Cook the Story says

    September 18, 2014 at 1:58 pm

    These are the perfect bite of Fall!

    Reply
  2. Welcome Fall | Top 5 Pinterest Picks | Autumn Season says

    September 21, 2014 at 2:55 pm

    […] Pumpkin Fritter Bites via The Baker Mama. Enough […]

    Reply
  3. Pumpkin Chocolate Chip Cheesecake Bars - Barbara Bakes says

    September 22, 2014 at 12:31 pm

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

    Reply
  4. Monique Volz says

    September 26, 2014 at 6:14 pm

    These look absolutely amazing!

    Reply
  5. Yummiest Fall Pumpkin Dessert Recipes | Texas Farmer's Daughter says

    September 29, 2014 at 4:36 pm

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

    Reply
  6. Dawn says

    October 5, 2014 at 5:05 pm

    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!

    Reply
  7. JewTomMommy says

    October 11, 2014 at 3:07 am

    I don’t have a mini muffin pan. Do you know how long I should bake them in a regular muffin pan?

    Reply
    • Maegan says

      October 11, 2014 at 4:12 am

      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!

      Reply
  8. Antionette kuhnert says

    October 13, 2014 at 12:20 am

    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.

    Reply
  9. The Ultimate Pumpkin Recipe Roundup | Dreaming of Leaving says

    August 18, 2015 at 7:04 am

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

    Reply
  10. Angie says

    September 8, 2016 at 3:48 pm

    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

    Reply
  11. RuthAnne Cupps says

    November 12, 2017 at 2:31 pm

    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?

    Reply
    • Maegan says

      November 13, 2017 at 2:12 pm

      Hi RuthAnne! Yes, I think it should work great. Enjoy!

      Reply

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