Description
These Baked Pumpkin Fritter Bites are delightful mini treats packed with warm pumpkin pie spices and a sweet glaze. Perfectly soft inside with a slightly crisp, caramelized top, these bites combine the comforting flavors of pumpkin and spice in an easy-to-make baked snack suitable for fall gatherings or anytime you crave a wholesome sweet bite.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 1 (15 ounce) can pure pumpkin
Glaze
- 2 cups powdered sugar
- 1/3 cup milk
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease two 24-cup mini muffin pans with non-stick cooking spray and set them aside to ensure the fritters don’t stick.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Whisk these together until evenly blended for a well-distributed flavor and leavening.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted and slightly cooled unsalted butter, vanilla extract, and the large egg until smooth to create a cohesive wet mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently but thoroughly until the mixture becomes crumbly and well combined, setting the base for your fritter batter.
- Add Pumpkin: Fold in the canned pure pumpkin and stir until fully incorporated into the batter, adding moisture and that rich pumpkin flavor.
- Fill Muffin Cups: Using a heaping tablespoon, scoop the batter into each cup of the prepared muffin pans, filling all 48 mini cups evenly.
- Bake the Fritters: Bake the batter for about 15 minutes or until the fritters are set but still slightly undercooked to maintain a soft interior. Remove from oven and allow them to cool slightly before transferring each bite to a parchment-lined baking sheet.
- Preheat Broiler and Prepare Glaze: Turn on the oven broiler to high. Meanwhile, whisk together powdered sugar and milk in a medium bowl until smooth and thin enough to drizzle, preparing a sweet glaze for the fritters.
- Glaze Fritters: Dip the top of each slightly cooled fritter into the prepared glaze. Set each fritter upright on the parchment-lined baking sheet to allow the glaze to drip naturally down the sides for full flavor coverage.
- Broil for Caramelization: Place the glazed fritters under the broiler for 3-5 minutes. Watch closely as the glaze starts to crisp and caramelize on top to achieve a beautifully golden, slightly crisp finish without burning.
- Final Glazing and Cooling: Remove the fritters from the oven once caramelized. Brush any remaining glaze over the tops for extra sweetness and shine. Let the glaze set for about 15 minutes before serving to ensure a perfect finish.
Notes
- Use pure pumpkin, not pumpkin pie filling, to control the spices and sweetness in the recipe.
- Keeping the butter slightly cooled prevents the egg from scrambling when mixed.
- Watch the fritters carefully while broiling as the glaze can burn quickly.
- Glazing while the fritters are still warm helps the glaze set smoothly.
- These bites are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
