When Fall rolls around, these Baked Pumpkin Fritters are exactly what you need! Made with real pumpkin puree, warm cinnamon, and a touch of sugar, they’re a yummy spiced snack that’s perfect for a cool Autumn day with no deep frying required!
These pumpkin fritters taste like fall in a crispy, soft dessert that is super easy to make. Made with real pumpkin puree, warm spices like cinnamon and nutmeg, and a touch of sweetness, they’re soft, tender, and full of flavor! I whipped these easy pumpkin fritters for a football party along with my adorable Football Brownies and Tatertot Skewers, and they easily turned me into a fritter lover! Traditionally, fritters are fried, but these baked beauties are just as good, if not better.
Even without deep frying, these fritters still have that perfect, crispy-on-the-outside, tender-on-the-inside texture. The key to achieving that deep-fried flavor is to broil the glaze after baking. Once the fritters are fully baked and golden, you’ll brush on a sweet glaze and pop them under the broiler for just a couple of minutes. This step caramelizes the sugar and creates a lightly crispy outside that mimics the golden, crispy finish you’d get from frying. It’s one of my favorite baking hacks because it gives you that classic fritter taste without the extra oil or mess of deep frying!
Enjoy them for breakfast, a snack, or dessert. They’re perfect for fall get-togethers, Thanksgiving or Halloween parties, or with coffee on a cool morning. Enjoy with whipped cream, ice cream, or a sprinkle of powdered sugar!
Great use for canned pumpkin: If you have extra canned pumpkin (as we all usually do) and you don’t want to waste it, use it for this recipe!
Make ahead: Bake up a batch and store them so you’ll have a quick breakfast or dessert ready to go on a busy day.
No frying: The glaze and broil trick is the best way to get that deep-fried taste without all that extra oil. And less mess!
Goes great with warm drinks: Hot apple cider, coffee, or chai tea? The flavor of pumpkin spice pairs well with your favorite hot drinks.
All-Purpose Flour – Gives the fritters structure and holds all the ingredients together, creating a nice balance between fluffy and firm.
Granulated Sugar – Adds just the right amount of sweetness to the fritters and helps them achieve a slightly caramelized edge, especially when baked.
Baking Powder – This is what helps the fritters rise and get that light, airy texture.
Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves, this spice mix delivers all the fall flavors in one go.
Kosher Salt – Enhances the flavors of the spices and balances the sweetness.
Butter (Melted & Slightly Cooled) – Adds richness and moisture to the fritters, keeping them soft and tender without being greasy.
Pure Vanilla Extract – Brings a touch of warmth and sweetness that enhances the flavor of the pumpkin and spices.
Large Egg – The egg helps bind everything together, giving the fritters their soft, tender crumb.
Pumpkin Puree – This is the main flavor ingredient, bringing natural sweetness and moisture while adding that distinct pumpkin flavor. Use pure pumpkin, not the pie filling!
Glaze – The simple glaze is made up of milk and powdered sugar which gives it a sweet, glossy topping that crisps up beautifully under the broiler.
Prepare for Baking: Preheat your oven to 350°F. Lightly grease two mini muffin pans with non-stick cooking spray and set aside for later.
Mix the Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and kosher salt. Make sure everything is well combined, and the spices are evenly distributed. In a separate bowl, whisk together the melted butter (cooled slightly), vanilla extract, and egg until smooth and creamy. Add the wet mixture to the dry ingredients, stirring gently until everything is well combined. The batter will be thick, which is perfect.
Add the Pumpkin: Fold in the pure pumpkin until the batter has a smooth, even consistency with the pumpkin fully incorporated.
Scoop and Bake: Scoop a heaping tablespoon of batter into each greased mini muffin cup, filling them evenly. Bake for about 15 minutes or until the fritters are set but slightly undercooked in the center. Let the fritters cool for a few minutes before carefully transferring them to a rimmed baking sheet lined with parchment paper.
Glaze the fritters: Turn your oven broiler on high. While it heats, whisk together the powdered sugar and milk in a medium bowl until smooth and thin enough to drizzle. Dip the top of each fritter into the glaze, then place them upright back on the parchment-lined baking sheet to let the glaze drip down the sides.
Broil for a Crispy Finish: Place the fritters under the broiler for about 3-5 minutes until the glaze starts to crisp and caramelize. Keep a close eye on them to prevent burning. Allow the fritters to sit for about 15 minutes so the glaze can fully set before serving. Enjoy!
Melt the butter first, so it has time to cool slightly before mixing it with the egg, which helps keep the batter smooth without cooking the egg.
Use a cookie scoop to evenly portion the batter into the mini muffin cups for consistent-sized fritters that bake evenly.
Be careful not to overmix the batter once the wet and dry ingredients are combined. This keeps the fritters light and fluffy.
Let the fritters cool slightly in the pan before transferring them to the baking sheet to prevent them from falling apart.
When broiling the fritters, watch closely, as they can go from caramelized to burnt in seconds.
Line the baking sheet with parchment paper to make cleanup easy and to prevent the fritters from sticking after the glaze drips.
Don’t overcrowd the muffin cups when filling them, as the batter needs space to rise and expand properly.
If your glaze is too thick, add a teaspoon of milk at a time until it reaches a drizzling consistency.
Let the fritters sit for at least 15 minutes after broiling to allow the glaze to set, making them easier to handle and eat.
Storing: Keep any leftover fritters in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. When you’re ready to enjoy them again, just pop them in the microwave or warm them up in the oven to bring back that fresh-baked taste.
Freezing: Let the fritters cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container, and they’ll last for up to 3 months. When you’re ready, just thaw at room temperature or reheat in the oven until warmed through and crispy.
Can I use a regular muffin pan instead of mini muffin pans?
Yes, but keep in mind the fritters will be larger and may need a bit more time to bake. Check them at the 18 minute mark and adjust as needed.
Can I skip broiling the glaze?
While you can skip the broiling step, it really gives the glaze that caramelized, slightly crispy finish, so I highly recommend it for the best texture!
Do I need to let the fritters cool before glazing?
Yes, let them cool slightly after baking. If they’re too hot when dipped in the glaze, it can melt too much and slide right off!
These little gems are filled with tons of pumpkin flavor and baked (but taste like fried). The perfect little bite sized fall treat.
Fritters:
1–1/2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
½ teaspoon kosher salt
6 tablespoons butter, melted & slightly cooled
1 teaspoon pure vanilla extract
1 large egg
1 (15 ounce) can pure pumpkin
Glaze:
2 cups powdered sugar
⅓ cup milk
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
| PRIVACY | TERMS | ACCESSIBILITY
