Baked Pumpkin Fritter Bites Recipe
These Baked Pumpkin Fritter Bites are delightful, bite-sized treats that combine the warm spices of cinnamon and nutmeg with rich pumpkin puree. Perfectly baked to a light golden brown and dusted with powdered sugar, they offer a healthier twist on traditional fried fritters, making them ideal for a cozy snack or dessert during the fall season.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini fritter bites 1x
- Category: Dessert
- 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
For Serving
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly 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 until well combined.
- 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 uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Take care not to overmix to keep the fritters tender.
- Fill the Muffin Pan: Spoon the batter evenly into the prepared mini muffin pan, filling each well about three-quarters full for proper rising.
- Bake the Bites: Bake in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden and a toothpick inserted in the center comes out clean.
- Cool and Dust: Let the fritter bites cool in the pan for 5 minutes before removing them to a wire rack. Dust with powdered sugar while still warm for a delightful finish.
Notes
- Do not overmix the batter to ensure the fritters stay light and fluffy.
- Use canned pumpkin puree and not pumpkin pie filling for best results.
- If you do not have a mini muffin pan, you can use regular muffin tins but adjust baking time accordingly.
- Serve warm for the best texture and taste; leftovers can be stored in an airtight container for up to 2 days.
Keywords: pumpkin fritters, baked pumpkin bites, fall dessert, pumpkin recipe, mini fritters, cinnamon snacks
Find it online: https://recipeswithmia.com/baked-pumpkin-fritter-bites-recipe/
