Baked Pumpkin Fritter Bites
Ingredients:
1 cup canned pumpkin puree
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup milk
1 large egg
1 tsp vanilla extract
2 tbsp melted butter
Powdered sugar, for dusting
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or a baking sheet to prevent sticking.
Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, cornmeal, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
Prepare the Wet Ingredients:
In a separate bowl, mix together the canned pumpkin puree, milk, egg, vanilla extract, and melted butter until smooth and fully incorporated.
Combine and Mix:
Add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix to keep the fritters light and fluffy.
Fill the Muffin Tin or Drop on Baking Sheet:
Spoon the batter into the mini muffin cups, filling each about 3/4 full. Alternatively, you can drop spoonfuls of the batter onto the prepared baking sheet.
Bake:
Bake in the preheated oven for 12-15 minutes, or until the fritter bites are golden brown and a toothpick inserted into the center comes out clean.
Cool and Dust:
Let the fritter bites cool slightly in the pan before transferring them to a wire rack. Once cooled, dust with powdered sugar for a sweet finish.