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Baked Pumpkin Fritters

/5
COOK TIME
20 min
TOTAL TIME
30 min
SERVINGS
12-16 fritters

I made these when we had people over to watch a football game and they have made me an official fritter lover. And I know fritters are traditionally fried…however these baked ones are amazing and you won’t even miss the friedness. (not a word, I know) The key is in the broil of the glaze after they are baked. Key! But make sure you watch them close otherwise you end up with burnt fritters.

Another tip is that these are best when first made. I made the mistake of making these the night before and they ended up more moist (ew) and less hard glaze. Fresh out of the oven, they get that hard glaze like on a fried fritter and that, in my opinion, is the best part. Also the yummy pumpkin flavor that gives all the fall vibes.

You gotta try this one! Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!

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Baked Pumpkin Fritters

These little gems are filled with tons of pumpkin flavor and baked (but taste like fried). The perfect little bite sized fall treat.

Prep time: 10 min  |  Cook time: 20 min  |  Total: 30 min

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Ingredients

Fritters:

11/2 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

Instructions

  1. Preheat oven to 350 degrees. Lightly grease two mini muffin pans with non-stick cooking spray and set aside.
  2. 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. Add the wet ingredients to the dry ingredients and stir until well combined. Add the pumpkin and stir until it’s well incorporated into the batter.
  3. Scoop a heaping tablespoon of batter into each greased muffin cup. Bake for about 15 minutes or until fritters are set, but still look slightly undercooked. Remove from oven and let cool slightly before transferring them to a rimmed baking sheet that’s been lined with parchment paper.
  4. Turn oven broiler on high.
  5. In a medium bowl, whisk together the powdered sugar and milk until smooth and thin enough to drizzle.
  6. One fritter at a time, dip the top into the glaze and set upright back on the baking sheet for the glaze to drizzle down the sides of the fritter.
  7. Place fritters in the oven and let broil until they start to crisp and caramelize on top, about 3-5 minutes. Keep a super close eye on them because they can burn very quickly! Let glaze set for about 15 minutes before enjoying them.

Notes

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