Description
These Baked Pumpkin Fritter Bites are a delightful fall treat, combining the warm flavors of pumpkin pie spice with a sweet vanilla glaze. Light and fluffy, they’re perfectly portioned mini muffins that are easy to make and ideal for sharing or enjoying as a snack with coffee or tea.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Wet Ingredients
- 6 Tablespoons salted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1 large egg
- 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
Glaze
- 2 cups powdered sugar
- 2+ Tablespoons milk (adjust for consistency)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 24-cup mini muffin pans using non-stick cooking spray to ensure the fritters do not stick and are easy to remove once baked.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt. This ensures that the leavening agents and spices are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted and cooled butter, vanilla extract, and egg until well blended. Then stir in the pure pumpkin until fully combined, creating a smooth mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Gently stir until just combined; it’s important not to overmix to keep the batter light and fluffy.
- Fill Muffin Pans: Using a heaping tablespoon, scoop the batter into each prepared mini muffin cup. Fill each cup generously but avoid overfilling to prevent spilling during baking.
- Bake: Place the muffin pans in the preheated oven and bake for 12 to 14 minutes or until the fritters are set and a toothpick inserted into the center comes out clean.
- Cool: Remove the pans from the oven and let the fritters cool slightly before transferring them to a cooling rack placed over a sheet pan to catch any drips.
- Prepare Glaze: In a medium bowl, whisk together the powdered sugar and enough milk starting with 2 tablespoons to achieve a smooth, pourable glaze that’s not too thin.
- Glaze Fritters: Drizzle the glaze evenly over the tops of the cooled fritters. Allow the glaze to set completely before serving.
- Serve and Enjoy: Enjoy these delicious pumpkin fritter bites as a festive fall snack or dessert, perfect for gatherings or cozy afternoons.
Notes
- Do not overmix the batter to ensure tender fritter bites.
- The pumpkin pie spice can be adjusted to taste or substituted with a mix of cinnamon, nutmeg, and ginger.
- If you don’t have two 24-cup mini muffin pans, bake in batches.
- To make the glaze thicker, add more powdered sugar; to thin it, add more milk.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat gently in the microwave or oven for a fresh-baked taste.
