Welcome autumn with these irresistible Baked Pumpkin Fritter Bites! Perfectly combining the cozy flavors of pumpkin, cinnamon, and nutmeg, these little treats offer a healthier alternative to traditional fried fritters. Light and fluffy, they’re an excellent choice for snacking, breakfast, or even dessert. A light dusting of powdered sugar adds a touch of sweetness that will have everyone reaching for more!
Ingredients:
1 cup canned pumpkin puree
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp vanilla extract
1/4 cup milk
1 large egg
2 tbsp melted butter
Powdered sugar, for dusting
Instructions:
Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a mini muffin tin or a baking sheet to prevent sticking.
Mix the Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornmeal, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt until well combined. This ensures even distribution of the spices and leavening agents.
Prepare the Wet Ingredients: In a separate bowl, mix together canned pumpkin puree, milk, egg, vanilla extract, and melted butter until smooth and fully incorporated. The pumpkin puree provides moisture and flavor, while the vanilla adds a hint of richness.
Combine and Mix: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix to keep the fritters light and fluffy.
Fill the Muffin Tin or Drop on Baking Sheet: Spoon the batter into the mini muffin cups, filling each about 3/4 full. Alternatively, you can drop spoonfuls of the batter onto the prepared baking sheet for a more rustic look.
Bake: Bake in the preheated oven for 12-15 minutes, or until the fritter bites are golden brown and a toothpick inserted into the center comes out clean.
Cool and Dust: Let the fritter bites cool slightly in the pan before transferring them to a wire rack. Once cooled, dust with powdered sugar for a sweet finish.
Serving Tips:
Warm or Room Temperature: Baked Pumpkin Fritter Bites are delicious both warm and at room temperature. For a cozy treat, serve them slightly warmed. You can reheat them in the oven at 350°F (175°C) for 5-7 minutes or in the microwave for 10-15 seconds.
Dust with Powdered Sugar: Just before serving, dust the fritter bites with powdered sugar for an extra touch of sweetness and a pretty presentation.
Pair with Dips: For a fun twist, serve these fritter bites with a side of caramel sauce or a dollop of whipped cream. They also pair well with a hot cup of apple cider or coffee.
Perfect for Parties: Arrange the fritter bites on a serving platter or a tiered stand for a festive touch. They make a great addition to autumn-themed gatherings, brunches, or as a sweet snack for guests.
Storage Tips:
Cooling: Allow the fritter bites to cool completely on a wire rack before storing. This helps prevent them from becoming soggy.
Room Temperature: Store any leftovers in an airtight container at room temperature for up to 3 days. They’ll stay fresh and tasty without refrigeration.
Refrigeration: If you need to store them for a longer period, place the fritter bites in an airtight container in the refrigerator. They’ll keep well for up to 1 week. Before serving, you can gently reheat them as mentioned above.
Freezing: For longer storage, freeze the fritter bites in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. To enjoy, simply thaw them at room temperature or reheat them from frozen in the oven at 350°F (175°C) for about 10-12 minutes.
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FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! To do so, roast or steam a small pumpkin until tender, then scoop out the flesh and puree it in a blender or food processor. Make sure to drain any excess moisture to achieve the right consistency for the batter.
How can I make these fritter bites gluten-free?
To make gluten-free Baked Pumpkin Fritter Bites, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that all other ingredients, like the baking powder, are also gluten-free to maintain the recipe’s integrity.
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. When ready to bake, give the batter a quick stir before filling the muffin tin or baking sheet.
How can I adjust the recipe for a larger batch?
To make a larger batch, simply double or triple the ingredients. If using a mini muffin tin, you might need to bake the fritters in batches or use multiple tins. Adjust the baking time slightly if making larger or smaller fritter bites; just keep an eye on them and use a toothpick to check for doneness.
Conclusion:
Enjoy these Baked Pumpkin Fritter Bites as a seasonal snack or a sweet addition to your breakfast routine. They’re sure to become a favorite in your fall recipe collection!
📖 Recipe:
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Baked Pumpkin Fritter Bites
- Total Time: 25 minutes
- Yield: 12-16 fritter bites
- Diet: Vegetarian
Description
These Baked Pumpkin Fritter Bites are a delightful autumn treat, featuring the warm flavors of pumpkin, cinnamon, and nutmeg in a light and fluffy bite-sized form. Baked instead of fried, they’re a healthier alternative perfect for snacking, breakfast, or dessert. A touch of powdered sugar adds the ideal hint of sweetness to these easy-to-make pumpkin fritters. Enjoy these seasonal delights as a quick, delicious option for fall!
Ingredients
1 cup canned pumpkin puree
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup milk
1 large egg
1 tsp vanilla extract
2 tbsp melted butter
Powdered sugar, for dusting
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or a baking sheet.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cornmeal, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Prepare Wet Ingredients: In a separate bowl, combine pumpkin puree, milk, egg, vanilla extract, and melted butter until smooth.
- Combine and Mix: Add the wet ingredients to the dry ingredients and stir until just combined.
- Fill and Bake: Spoon the batter into the mini muffin cups or drop spoonfuls onto the baking sheet. Bake for 12-15 minutes, or until golden brown and a toothpick comes out clean.
- Cool and Dust: Cool slightly in the pan, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
The batter can be made ahead of time and stored in the refrigerator for up to 24 hours.
Ensure the fritters cool completely before storing to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert Snack Breakfast
- Method: Baking
- Cuisine: American Fall/Autumn
Nutrition
- Serving Size: 12-16 fritter bites
- Calories: 120 kcal per serving
