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Easy Baked Pumpkin Fritter Bites

Easy Baked Pumpkin Fritter Bites

These easy baked pumpkin fritter bites are tender, lightly sweet, and warmly spiced—perfect for cozy snacking or a fall-friendly dessert. No frying, just a quick bake for golden, poppable bites.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup pumpkin puree not pie filling
  • 1 cup all-purpose flour spooned and leveled
  • 0.25 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 teaspoon baking powder
  • 1.5 teaspoon pumpkin pie spice
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon fine salt
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 0.25 cup milk dairy or unsweetened non-dairy
  • 2 tablespoon unsalted butter, melted slightly cooled
  • 0.33 cup mini chocolate chips optional
  • 1 tablespoon vegetable oil for greasing pan
  • 0.25 cup powdered sugar optional, for dusting

Instructions

Preparation Steps

  • Preheat oven to 400 F. Line a baking sheet with parchment and lightly brush with vegetable oil, or grease a mini muffin tin.
  • In a medium bowl, whisk flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  • In a large bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, milk, vanilla, and melted butter until smooth.
  • Add dry ingredients to wet and fold just until no dry spots remain. Fold in mini chocolate chips if using. Let batter rest for 5 minutes to hydrate.
  • Scoop heaping tablespoon portions onto the prepared sheet, spacing about 2 inches apart, or fill mini muffin cups about 0.75 full. Lightly flatten mounds for even baking.
  • Bake 16 to 18 minutes, rotating the pan halfway, until puffed, set, and lightly golden on the bottoms.
  • Cool 5 minutes, then transfer to a rack. Dust with powdered sugar if desired and serve warm.

Notes

For crispier edges, preheat the greased pan in the oven for 5 minutes before adding batter. Swap chocolate chips for chopped pecans, or add 0.5 teaspoon orange zest for brightness. Store leftovers airtight at room temperature for up to 2 days; rewarm in a 325 F oven for 5 minutes.