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Baked Pumpkin Fritter Bites Recipe

Baked Pumpkin Fritter Bites Recipe
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★★★★★

4.9 from 11 reviews

These Baked Pumpkin Fritter Bites are a delightful fall-inspired treat that combines the warm spices of cinnamon and nutmeg with smooth pumpkin puree. Lightly sweetened and baked to golden perfection, these mini fritters are perfect for a cozy snack or a festive breakfast bite, dusted with powdered sugar for an extra touch of sweetness.

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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin pan thoroughly with non-stick cooking spray to ensure easy removal of the fritter bites after baking.
  2. 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 evenly combined, creating a uniform base for the batter.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, large egg, milk, melted butter, and vanilla extract until the mixture is smooth and homogenous, ensuring the flavors meld perfectly.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently using a spatula or spoon, mixing until just combined. It is important to avoid overmixing to keep the fritters tender and light.
  5. Fill the Muffin Pan: Spoon the batter into the prepared mini muffin pan wells, filling each about three-quarters full to allow space for rising during baking.
  6. Bake the Bites: Bake the muffin pan in the preheated oven for 12-15 minutes, or until the edges of the fritter bites turn lightly golden and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  7. Cool and Dust: Let the fritter bites cool in the muffin pan for 5 minutes to set. Then carefully remove each bite and dust generously with powdered sugar. Serve warm for the best taste and texture.

Notes

  • Ensure not to overmix the batter to keep the fritters soft and tender.
  • If you prefer a dairy-free version, substitute milk and butter with plant-based alternatives.
  • For extra flavor, you can add a pinch of ground ginger or cloves to the dry ingredients.
  • These fritter bites are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Reheat gently in a microwave or oven before serving to restore softness.

Nutrition

Keywords: pumpkin fritters, baked pumpkin bites, mini pumpkin muffins, fall desserts, quick pumpkin recipe

Find it online: https://kitchenbyrita.com/baked-pumpkin-fritter-bites-recipe/