Easy Baked Pumpkin Fritter Bites Recipe
Introduction
These easy baked pumpkin fritter bites are a delightful snack bursting with warm, cozy spices. Soft and fluffy, they’re perfect for a quick treat or to share at gatherings. With simple ingredients and minimal prep, you’ll have them ready in under 30 minutes.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Cooking spray or a little oil, for greasing
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray or oil.
- Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
- Step 3: In a separate bowl, beat the egg. Add the pumpkin puree, vanilla extract, and milk, stirring until the mixture is smooth and creamy.
- Step 4: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or spoon until just combined. It’s okay if the batter is a little lumpy.
- Step 5: Using a spoon, drop small dollops of batter onto the prepared baking sheet, spacing them about 1 inch apart to allow for expansion.
- Step 6: Bake in the oven for 12–15 minutes, or until the fritters are lightly golden and a toothpick inserted in the center comes out clean.
- Step 7: Let the fritters cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely and maintain fluffiness.
- Step 8: Optionally, sprinkle with powdered sugar or drizzle with glaze for added sweetness before serving.
Tips & Variations
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Use fresh pumpkin puree by roasting and pureeing pumpkin chunks if canned isn’t available.
- Add a handful of chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Serve with a drizzle of maple syrup or honey instead of powdered sugar.
Storage
Store leftover pumpkin fritter bites in an airtight container in the refrigerator for up to 3 days. To reheat, warm them briefly in the microwave or toaster oven until heated through, ensuring they stay soft and tasty.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin can be used in place of canned. Roast the pumpkin until soft, then puree it. Use about 1 cup of fresh pumpkin puree to match the canned amount called for in the recipe.
How Can I Store Leftover Fritter Bites?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by warming in the microwave or toaster oven for a few minutes until hot.
Can I Make These Fritter Bites Gluten-Free?
Absolutely. Replace the all-purpose flour with a gluten-free flour blend to make these fritter bites suitable for a gluten-free diet.
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Easy Baked Pumpkin Fritter Bites Recipe
- Total Time: 25 minutes
- Yield: About 12–15 fritter bites 1x
- Diet: Vegetarian
Description
These Easy Baked Pumpkin Fritter Bites are a delicious, fluffy, and warmly spiced snack perfect for fall or any time you crave pumpkin flavor. Made with simple pantry ingredients like canned pumpkin, warm spices, and a tender batter baked to golden perfection, they’re quick to prepare and ideal for snacking or serving at gatherings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
Other
- Cooking spray or a little oil, for greasing
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly with cooking spray or oil to prevent sticking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, and salt. This combines all the warm spices and leavening agents uniformly.
- Combine the Wet Ingredients: In another bowl, beat the egg. Add the canned pumpkin puree, vanilla extract, and milk, then mix until smooth and creamy without any lumps.
- Create the Batter: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently with a spatula or spoon just until combined; avoid overmixing as a slightly lumpy batter is okay.
- Shape the Fritters: Using a spoon, drop small dollops of batter onto the prepared baking sheet, leaving about 1 inch of space between each to allow for expansion while baking.
- Bake Them Up: Place the baking sheet in the preheated oven and bake for 12-15 minutes until the fritter bites are lightly golden on the outside and a toothpick inserted in the center comes out clean.
- Cool Down: Let the fritters cool on the baking sheet for a couple of minutes, then transfer them carefully to a wire rack to prevent sogginess and keep them fluffy.
- Add the Finishing Touches: Optionally, sprinkle powdered sugar over the fritters or drizzle with a simple glaze for added sweetness before serving.
Notes
- Fresh pumpkin can be used in place of canned; roast and puree approximately 1 cup of fresh pumpkin first.
- Store leftover fritter bites in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or toaster oven until warmed through before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: pumpkin fritters, baked fritters, pumpkin bites, fall snack, easy pumpkin recipe, vegetarian snack
