Introduction

These Baked Pumpkin Fritter Bites are soft, warmly spiced, and perfectly sweetened little treats that capture the essence of autumn. Ideal for cozy mornings or festive fall gatherings, they offer a bite-sized taste of pumpkin bliss that’s sure to disappear quickly.

The image shows a baking tray filled with twelve golden brown mini bundt cakes arranged neatly in rows. Each cake has a rough, slightly crumbly texture with a small hollow center and is topped with a light dusting of powdered sugar that adds a soft contrast to the warm orange-golden color. The cakes appear moist and dense with a slight sheen on the surface suggesting they are freshly baked. The tray rests on a white marbled surface with a white cloth subtly visible underneath the tray edges. photo taken with an iphone --ar 4:5 --v 7

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
1/2 cup canned pumpkin puree
1 large egg
1/2 cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract
Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin pan with non-stick cooking spray.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
Step 3: In another bowl, whisk together the pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
Step 5: Spoon the batter into the prepared mini muffin pan, filling each well about three-quarters full.
Step 6: Bake for 12-15 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Step 7: Allow the fritter bites to cool in the pan for 5 minutes before removing them. Dust with powdered sugar and serve warm.

Tips & Variations

For extra flavor, try adding a pinch of ground cloves or ginger to the dry ingredients.
Use buttermilk instead of regular milk for a tangier taste and tender crumb.
If you prefer, drizzle the finished bites with a simple glaze made from powdered sugar and milk instead of dusting with powdered sugar.

Storage

Store leftover fritter bites in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to enjoy their soft texture.

How to Serve

A close-up image of a dark tray filled with twelve small, round, golden-brown mini cakes that have a slightly rough texture and a small indentation on top of each. The cakes are sprinkled lightly with white powdered sugar, adding a gentle contrast to their warm orange-brown color. The tray rests on a folded cloth with a white marbled texture beneath it. In the blurred background, there is a soft mix of warm colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fritter bites gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure the blend contains a binding agent like xanthan gum for best results.

Can I use fresh pumpkin puree instead of canned?

Absolutely. To make fresh pumpkin puree, cook and mash pumpkin flesh until smooth. Use the same quantity as canned pumpkin puree in the recipe for delicious results.

Baked Pumpkin Fritter Bites Recipe

Print Recipe

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4.8 from 50 reviews

These Baked Pumpkin Fritter Bites are small, soft, and sweet treats perfect for fall gatherings or cozy mornings. Flavored with warm spices like cinnamon and nutmeg, and lightly dusted with powdered sugar, they offer a delightful autumn flavor in a bite-sized form.

Author: Dana
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 mini 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 grease a mini muffin pan with non-stick cooking spray to prepare for baking.
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 the canned pumpkin puree, large egg, milk, melted butter, and vanilla extract until the mixture is smooth and well blended.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the bites tender.
Fill the Muffin Pan: Spoon the batter into the prepared mini muffin pan, filling each cup about three-quarters full to ensure proper rising.
Bake the Bites: Bake the pumpkin fritter bites for 12 to 15 minutes, until the edges turn lightly golden and a toothpick inserted into the center comes out clean.
Cool and Dust: Allow the bites to cool in the pan for about 5 minutes before removing them. Dust the tops with powdered sugar and serve warm for the best flavor experience.

Notes

Do not overmix the batter to keep the fritters light and tender.
Use canned pumpkin puree for consistent moisture and flavor.
If you don’t have a mini muffin pan, you can use a regular muffin pan but expect slightly larger bites and adjust baking time accordingly.
These bites are best enjoyed fresh but can be stored in an airtight container for up to two days.
For a dairy-free option, substitute milk with almond or oat milk, and butter with a plant-based alternative.

Keywords: pumpkin fritter bites, baked pumpkin bites, fall dessert, autumn treats, pumpkin recipes, mini pumpkin muffins, warm spiced snacks