Easy Baked Pumpkin Fritter Bites
Tender, warmly spiced pumpkin bites baked (not fried) for a lighter fall treat. Rolled in a quick cinnamon-sugar coating for a classic fritter finish—perfect for snacking, brunch, or dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup pumpkin puree use 100% canned pumpkin, not pie filling
- 1 cup all-purpose flour
- 1.5 teaspoon baking powder
- 1.5 teaspoon pumpkin pie spice
- 0.5 teaspoon fine sea salt
- 0.25 cup packed light brown sugar
- 0.25 cup milk whole or 2%
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter, melted for batter
- 0.25 cup granulated sugar for coating
- 0.5 teaspoon ground cinnamon for coating
- 2 tablespoon unsalted butter, melted for coating
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and lightly mist with nonstick spray.
- In a medium bowl, whisk flour, baking powder, pumpkin pie spice, and salt until evenly combined.
- In a large bowl, whisk pumpkin puree, brown sugar, milk, eggs, vanilla, and 2 tablespoons melted butter until smooth.
- Add dry ingredients to wet and fold just until no dry spots remain. Let the batter rest for 5 minutes to hydrate.
- Scoop heaping tablespoon mounds onto the sheet, spacing about 1 inch apart; lightly smooth tops with a damp finger.
- Bake 12 to 15 minutes, until set, lightly browned on the bottoms, and a toothpick comes out clean.
- Stir granulated sugar and cinnamon in a shallow bowl. Brush warm bites with the remaining 2 tablespoons melted butter, then roll in cinnamon sugar to coat.
- Serve warm. Leftovers keep in an airtight container at room temperature for 1 day or refrigerated up to 3 days; rewarm before serving.
Notes
For extra-crispy edges, preheat the pan in the oven for 5 minutes before portioning the batter. Add 0.33 cup finely chopped pecans or mini chocolate chips to the batter for a twist.