Baked Pumpkin Fritter Bites are fluffy bite size fritters packed with pumpkin flavor and topped with sweet glaze. These are the perfect fall treats!
Fall is here, and that means it’s time for pumpkin everything! These homemade Baked Pumpkin Fritter Bites are great with a morning cup of joe, or for dessert at the end of the day. These tiny treats will satisfy your sweet tooth craving and will put a giant smile on anyone’s face. You’ll want a few of these because they’re so good. If you love pumpkin donuts, this recipe is for you!
There isn’t a day of the week that these won’t hit the spot. Since pumpkin is the flavor of fall, I’d say anytime between September to December would be the time to make these. Make them for a family party or share with your neighbors! Also, as mentioned before, these are amazing with a morning cup of coffee. If you don’t drink coffee, have a little late-night treat with a couple of these and a cup of Hot Chocolate.
BAKED PUMPKIN FRITTER BITES
When the air is crisp outside, I am naturally attracted to comforting things: sweaters, beverages, food, and especially baked goods. My oven is constantly on during the fall, and it’s usually with something pumpkin-flavored. This year, I am so excited to introduce this Baked Pumpkin Fritter Bites recipe. These baked treats are bite-sized, satisfying, and will bring a smile to any Jack-O-Lantern’s face. The homemade pumpkin batter fritter is a simple mixture of traditional ingredients, including pure pumpkin. The batter is scooped with a Tablespoon and baked until perfectly fluffy and delicious. Once they are cooled, a simple glaze is drizzled over the top of each one, making them simply irresistible! Serve these pumpkin fritter donuts for breakfast, brunch, or anytime you need to satisfy that sweet tooth.
Find my expert tips on how to make baked pumpkin fritter bites from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. 🧡
Why You’ll Love These Quick & Easy Baked Pumpkin Fritter Bites:
- Quick & Easy-To-Make Donuts: No frying required for this homemade fritter recipe. Just mix, bake, and glaze!
- The Best Fall Dessert & Snack: Full of cozy pumpkin spice flavor that tastes like autumn in every bite.
- Perfect For Any Occasion: Serve them at fall parties, potlucks, and family gatherings.
- Portable & Bite-Sized: Easy to grab-and-go for a sweet pumpkin treat anytime.
- Simple Ingredients: Uses everyday staples like pumpkin puree, flour, sugar, and butter.
Ingredients
Pumpkin Fritter Bites
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 2 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 6 Tablespoons salted butter, melted & slightly cooled
- 2 teaspoons vanilla
- 1 large egg
- 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
Glaze
- 2 cups powdered sugar
- 2+ Tablespoons milk
Instructions
For The Pumpkin Fritter Bites
Preheat the oven to 350°F. Grease two 24-cup mini muffin pans with non-stick cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt. In a separate bowl, whisk together the melted butter, vanilla, and egg. Stir in the pumpkin until combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix.
Scoop a heaping tablespoon of batter into each greased muffin cup. Bake for about 12 to 14 minutes or until set. Remove from the oven and allow to cool before transferring fritters to a large cookie rack with a sheet pan underneath it.
For The Glaze
In a medium bowl, whisk together the powdered sugar and enough milk to create a pourable, smooth glaze. Drizzle the glaze over the tops of the fritters. Allow the glaze to set before serving. Enjoy!
Servings
This recipe is practically magic. It makes 48 fritter bites! You will have so many little treats that you’ll have no other option but to share them. I would say that 3 fritters equal a serving, but make sure to forgive yourself if you have more than that. They are so good! My kids, and husband Kale, practically couldn’t wait until they were cooled when I made them for the first time. It’s a good thing this recipe makes so many so that there were plenty to go around.
Storage and Reheating
Since this recipe makes a ton of fritters, you may have a few leftovers. I highly recommend storing these in a sealed container and placing them in the refrigerator for up to 3 days. Try not to stack them one on top of another. Place them in the container in one layer. This way, the glaze won’t get too messy when you go back to grab a few more. When ready to eat, pop them in the microwave for 5 to 10 seconds until warm!
Holly’s Tips for The Best Pumpkin Fritter Bites:
- Use Pure Pumpkin, Not Pie Filling: Make sure to use 100% pure pumpkin puree for the best texture and authentic pumpkin flavor. Pumpkin pie filling has added sugar and spices that can alter the recipe.
- Don’t Overmix: Stir just until the ingredients are combined. Overmixing the batter can make your pumpkin fritters dense instead of soft and fluffy.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the fritters dry.
- Check For Doneness: Bake until the tops spring back when lightly touched or a toothpick comes out clean, usually around 12–14 minutes.
- Cool Before Glazing: Let the fritters cool completely before adding the glaze so it sets beautifully without melting off.
- Customizable Glaze: Add a dash of pumpkin pie spice, vanilla extract, or even maple syrup to the glaze for an extra flavor boost.
Frequently Asked Questions:
Yes! You can bake the fritters a day ahead and store them in an airtight container. Add the glaze right before serving for the best texture and flavor.
Yes, but make sure it’s pureed and well-drained. Fresh pumpkin tends to hold more moisture, which can affect the batter’s consistency.
Use dairy-free butter and plant-based milk for the glaze. Everything else in the recipe is naturally dairy-free.
To make these Baked Pumpkin Fritter Bites gluten-free, substitute the all-purpose flour with a certified gluten-free flour blend. Make sure your baking powder is also gluten-free, as some brands may contain traces of wheat. The rest of the ingredients are naturally gluten-free. This swap keeps your fritters soft, fluffy, and full of pumpkin spice flavor without any gluten.
Similar Recipes
Craving something similar? Make my White Chocolate Pumpkin Truffles next.
Searching for Thanksgiving dessert recipes? Serve my Pumpkin Whoopie Pies and Slow Cooker Pumpkin Pie Pudding.
Looking for another fall breakfast? My Pumpkin Cinnamon Rolls are delicious pumpkin-infused cinnamon rolls with homemade cream cheese frosting.
Wanting something just as bite-sized? My White Chocolate Chip Pumpkin Muffins feature are warm pumpkin spice muffins filled with sweet white chocolate chips.
Have you made these Baked Pumpkin Fritter Bites? 🧡
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinFritterBites #FallBreakfast #LifeInTheLofthouse
Baked Pumpkin Fritter Bites
Ingredients
Baked Pumpkin Fritter Bites
- 1 ½ cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 2 ½ teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 6 Tablespoons salted butter melted and cooled
- 2 teaspoons vanilla
- 1 large egg
- 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
Glaze
- 2 cups powdered sugar
- 2+ Tablespoons milk
Instructions
Baked Pumpkin Fritter Bites
- Preheat the oven to 350°F. Grease two 24-cup mini muffin pans with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt. Set aside.
- In a separate bowl, whisk together the melted butter, vanilla, and egg. Stir in the pumpkin until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix.
- Scoop a heaping tablespoon of batter into each greased muffin cup. Bake for about 12 to 14 minutes or until set. Remove from the oven and allow to cool before transferring fritters to a large cookie rack with a sheet pan underneath it.
Glaze
- In a medium bowl, whisk together the powdered sugar and enough milk to create a pourable, smooth glaze. Drizzle the glaze over the tops of the fritters. Allow the glaze to set before serving. Enjoy!