Easy Baked Pumpkin Fritter Bites: Soft, Sweet & Ready in 20 Mins
All the cozy flavor of classic pumpkin fritters—without deep-frying. These bite-sized, oven-baked fritter bites are fluffy inside, lightly crisp at the edges, and dusted with powdered sugar. Perfect with morning coffee or for a holiday brunch.
Equipment
- Mini muffin pan
- Mixing Bowls
- Whisk
- Wire rack
- Measuring Cups & Spoons
Ingredients
Dry Ingredients
- 1 cup all-purpose flour spooned & leveled
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup pumpkin puree 100% pure pumpkin, not pie filling
- 1 large egg room temperature
- 1/2 cup milk whole or 2%
- 2 tbsp unsalted butter, melted slightly cooled
- 1 tsp vanilla extract
Finish
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin pan well, including the corners of each cup.
- Whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- In another bowl, whisk pumpkin puree, egg, milk, melted butter, and vanilla until smooth.
- Fold wet ingredients into dry just until the flour streaks disappear. Do not overmix.
- Portion batter into the prepared pan, filling each well about 3/4 full.
- Bake 12–15 minutes, until lightly golden and a toothpick comes out clean.
- Cool in pan 5 minutes, release to a wire rack, and dust generously with powdered sugar. Serve warm.
Notes
For spiced sugar toss: combine 1/4 cup granulated sugar with 1/2 tsp cinnamon and roll warm bites to coat. Add a pinch of nutmeg for extra autumn flavor.