Why You’ll Love This Recipe

These Baked Pumpkin Fritter Bites are a perfect treat for fall or any time you’re craving a little sweetness and warmth. The combination of pumpkin puree, cozy spices like cinnamon and nutmeg, and the slight crunch from cornmeal creates a wonderfully soft, tender fritter. Unlike the traditional fried fritters, this baked version is lighter, healthier, and still bursting with flavor. They’re quick to make, can be served as a snack, dessert, or even a breakfast bite, and are easy to customize with your favorite spices or toppings. You’ll love how simple it is to make these delicious fritter bites, and they are sure to become a new favorite.

Ingredients

1 cup canned pumpkin puree
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup milk
1 large egg
1 tsp vanilla extract
2 tbsp melted butter
Powdered sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or a baking sheet to prevent sticking.
Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
Prepare the Wet Ingredients: In a separate bowl, mix together the canned pumpkin puree, milk, egg, vanilla extract, and melted butter until smooth and fully incorporated.
Combine and Mix: Add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix to keep the fritters light and fluffy.
Fill the Muffin Tin or Drop on Baking Sheet: Spoon the batter into the mini muffin cups, filling each about 3/4 full. Alternatively, you can drop spoonfuls of the batter onto the prepared baking sheet.
Bake: Bake in the preheated oven for 12-15 minutes, or until the fritter bites are golden brown and a toothpick inserted into the center comes out clean.
Cool and Dust: Let the fritter bites cool slightly in the pan before transferring them to a wire rack. Once cooled, dust with powdered sugar for a sweet finish.

Servings and Timing

Servings: Makes about 12 mini fritter bites.
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 22-25 minutes

Variations

Add-ins: Stir in some chocolate chips, chopped nuts, or dried fruit to the batter for extra flavor and texture.
Spices: Adjust the cinnamon and nutmeg based on your preference. Add ginger or cloves for a spicier version.
Glaze: Instead of powdered sugar, drizzle a maple glaze or cream cheese frosting over the cooled fritter bites for a decadent touch.

Storage/Reheating

Storage: Store leftover fritter bites in an airtight container at room temperature for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 5-7 minutes to regain their crispiness. Alternatively, you can microwave them for 10-15 seconds for a softer result.

FAQs

How can I make these fritter bites dairy-free?

To make these dairy-free, substitute the milk with any plant-based milk (such as almond or oat milk) and use dairy-free butter or coconut oil instead of the melted butter.

Can I use fresh pumpkin instead of canned puree?

Yes, you can substitute fresh pumpkin puree for canned. Just be sure to cook and puree the pumpkin first until it reaches a smooth consistency.

How do I prevent the fritters from sticking to the muffin tin?

Grease the muffin tin well with cooking spray or use cupcake liners to prevent the fritters from sticking. You can also bake them on a parchment-lined baking sheet.

Can I freeze the baked pumpkin fritters?

Yes, you can freeze the fritters after baking. Allow them to cool completely before placing them in a single layer on a baking sheet to freeze. Once frozen, store them in an airtight container or freezer bag for up to 3 months.

How do I make the fritter bites fluffier?

Be careful not to overmix the batter. Overmixing can lead to dense fritters. Stir until just combined for light, fluffy bites.

Can I use a regular muffin tin instead of a mini muffin tin?

Yes, you can use a regular muffin tin, but you’ll need to adjust the baking time. Expect it to take a little longer—about 18-20 minutes.

What other toppings can I use instead of powdered sugar?

You can top your fritters with maple syrup, a cream cheese glaze, or even whipped cream for an indulgent treat.

Can I make these fritters ahead of time?

Yes, you can prepare the batter and store it in the fridge for up to 24 hours before baking. Just make sure to stir it before scooping and baking.

How do I know when the fritters are done baking?

The fritters are done when they are golden brown, and a toothpick inserted into the center comes out clean.

Can I bake the fritter bites on a baking sheet instead of in a muffin tin?

Yes, spooning the batter onto a baking sheet will work, but you may need to adjust the baking time slightly. The fritters might spread out a little more.

Conclusion

These Baked Pumpkin Fritter Bites are a delightful treat that will quickly become a go-to recipe in your kitchen. Whether you’re enjoying them for breakfast, as a snack, or as a sweet dessert, they’re easy to make and full of fall flavors. With their soft, fluffy texture and the warm spices of cinnamon and nutmeg, these fritter bites will satisfy your sweet tooth without the need for frying. So, preheat the oven and get ready to enjoy a batch of these irresistible little pumpkin bites!

Baked Pumpkin Fritter Bites

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These baked pumpkin fritter bites are the perfect fall treat, blending the rich flavor of pumpkin with a light, fluffy texture. Made with simple ingredients like canned pumpkin puree, cinnamon, and brown sugar, these fritter bites are baked, not fried, making them a healthier alternative. Enjoy them dusted with powdered sugar for a sweet, comforting snack that’s perfect for autumn gatherings or a cozy evening treat.

Author: Emily
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 22-25 minutes
Yield: 12 mini fritter bites
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or a baking sheet to prevent sticking.
Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
Prepare the Wet Ingredients: In a separate bowl, mix together the canned pumpkin puree, milk, egg, vanilla extract, and melted butter until smooth and fully incorporated.
Combine and Mix: Add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix to keep the fritters light and fluffy.
Fill the Muffin Tin or Drop on Baking Sheet: Spoon the batter into the mini muffin cups, filling each about 3/4 full. Alternatively, you can drop spoonfuls of the batter onto the prepared baking sheet.
Bake: Bake in the preheated oven for 12-15 minutes, or until the fritter bites are golden brown and a toothpick inserted into the center comes out clean.
Cool and Dust: Let the fritter bites cool slightly in the pan before transferring them to a wire rack. Once cooled, dust with powdered sugar for a sweet finish.

Notes

If you prefer a bit of extra sweetness, you can drizzle these fritter bites with a simple glaze made of powdered sugar and milk.
These can be stored in an airtight container for up to 3 days or frozen for longer storage.
For added texture, feel free to sprinkle some chopped nuts or raisins into the batter.