Easy Baked Pumpkin Fritters
Quick and easy pumpkin fritters are soft, flavorful, and ready in about a half hour.
These baked pumpkin fritters are reminiscent of what you’d get at a pumpkin patch or fall festival, with crispy edges and a sweet glaze. They make a tasty fall breakfast or afternoon snack.
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If you’ve ever had pumpkin fritters, you know what a treat they are. Spoonfuls of batter made with pumpkin puree and warm spices are fried to perfection, giving them a soft interior with a slightly crispy exterior.
They’re often topped with a glaze, making them similar to a donut, just in a different shape.
When I decided to try making fritters at home, I knew I wanted to make a baked version, because I rarely fry anything in my house. I don’t like dealing with the mess or the smell (or the extra calories!).
I used some of the tips and tricks I discovered while making baked apple fritters, made some ingredient adjustments, and these baked pumpkin fritters were the result.
They’re soft and cake-like, almost like the top of a muffin. They’re fluffy and sweet, with just the right amount of pumpkin spice, and the glaze on top is the perfect finishing touch!
Plus, since they’re made with Bisquick, the batter comes together quickly and easily.
More Fall Pumpkin Recipes:
- Bisquick Pumpkin Donut Holes
- Pumpkin Bundt Cake from a Mix
- Cake Mix Pumpkin Cookies
- Grandma’s Pumpkin Bread
- No-Bake Pumpkin Oatmeal Cookies
- Pumpkin Butterscotch Cookies
Double-Glazing Pumpkin Fritters
One of the secrets I use when baking fritters is double-glazing. This is what helps give the exterior a texture more similar to frying.
First, I bake the fritters. Then I brush them with powdered sugar glaze and pop them under the broiler. This makes the glaze bubbly and crackly. Just be careful not to burn them!
Remove them from the oven, let them cool for a few minutes, then brush them with glaze AGAIN. Then let them cool so the icing will harden into a satiny smooth finish.
How to Make Pumpkin Fritters in the Oven
It’s really easy to make this fall treat.
Ingredients You’ll Need
- Bisquick baking mix
- Sugar
- Pumpkin pie spice
- Pumpkin puree
- Milk
- Egg
- Vegetable oil
- Powdered sugar
- Vanilla extract
How to Make It:
Find the full printable recipe available below
Make the batter. First, you’ll combine Bisquick, sugar, pumpkin pie spice, pumpkin puree, milk, egg, and oil in a mixing bowl. Stir together until well-combined.
Scoop, sprinkle, and bake. Then, you’ll scoop the batter out onto a parchment-lined baking sheet.
Sprinkle each round of batter with a mixture of pumpkin pie spice and sugar. Bake in a preheated oven until a toothpick inserted in the center of a fritter comes out clean.
Double glaze. Then, you’ll mix up the glaze by whisking together powdered sugar, pumpkin pie spice, vanilla extract, and milk.
Brush some glaze over the top of each fritter, then put them back in the oven under the broiler for about a minute.
The icing will bubble and crackle. Just keep a close eye on them because you don’t want them to burn!
Remove from the oven and let them cool for a couple of minutes. Then brush them with the remaining glaze.
Let the fritters cool at least long enough for the icing to harden. Then you can enjoy them warm (my favorite!) or let them cool completely.
Notes and Adaptations:
- Leftover fritters can be covered and stored at room temperature for up to 2-3 days. However, the glaze does start to soften over time, so I prefer to eat them when they’re freshly baked.
Recommended Equipment:
Baked Pumpkin Fritters
Ingredients
For the Fritters:
- 2 cups Bisquick baking mix
- 1/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1 egg
- 2 tablespoons vegetable oil
For Sprinkling on Top:
- 2 tablespoons sugar
- 1/2 teaspoon pumpkin pie spice
For the Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, whisk together Bisquick, sugar, and pumpkin pie spice.
- Add pumpkin puree, milk, egg, and oil. Stir together just until well-combined.
- Using a large cookie scoop, scoop the batter out into 12 portions on the prepared baking sheet.
- In a small bowl, prepare the sugar topping by stirring together the sugar and pumpkin pie spice. Sprinkle this mixture over the top of the rounds of batter.
- Bake in preheated oven for about 11-13 minutes, until cooked through.
- While the fritters are baking, prepare the glaze by whisking together the powdered sugar, pumpkin pie spice, vanilla extract, and milk in a small bowl.
- Remove fritters from oven and turn on the broiler. Using a pastry brush, brush glaze over the top of each of the fritters.
- Return the pan to the oven and broil for about 1 minute. The glaze will start to bubble up. Just keep a close eye on it so it doesn't burn!
- Remove from oven and let cool for one or two minutes. Then brush the remaining glaze over the tops of the fritters. The glaze will harden to a satiny finish as it cools.
- Enjoy warm or allow to cool completely.
Notes
- Broiling the first layer of glaze and then adding a second layer helps to give the fritters a more traditional exterior texture, similar to that of fried fritters.
- Leftovers can be covered and stored at room temperature for up to 3-4 days. The glaze will soften a little over time, so they are best enjoyed the same day you baked them.
Equipment
Nutrition
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