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Healthy Pumpkin Fritters (Baked, Not Fried) | Simple Muffin-Pan Recipe

Skip the deep fryer. These oven-baked pumpkin fritters are soft, spiced, and topped with a silky lemon sauce — a lighter twist on a family classic.

Prep
15 min
Cook
25 min
Total
40 min
Serves
12 servings
Appetizer, Dessert, Dinner, lunch

You will need Muffin Pan

Ingredients

For the Fritters

For the Sauce

Method

  1. Preheat the oven to 180°C and grease a standard muffin pan well.

  2. Cream the base: In a large bowl, beat the soft butter, sugar, and eggs together until pale, light, and well combined — this is what gives the fritters their tender crumb.

  3. Sift and fold: Sift the flour, baking powder, and salt together in a separate bowl to remove lumps and aerate the mixture. Fold this into the butter mixture gently, mixing just until combined — overmixing will make the fritters dense.

  4. Add the pumpkin: Stir in the mashed pumpkin and vanilla essence, mixing until the batter is smooth and evenly coloured throughout.

  5. Fill and bake: Spoon the batter into the prepared muffin pan, filling each cup about ¾ full. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean and the tops spring back to the touch.

  6. Cool: Leave the fritters to cool in the pan for 5 minutes before transferring to a wire rack to set completely.

  7. Make the sauce: While the fritters bake, whisk the eggs, water, sugar, salt, and maizena together in a saucepan until smooth. Place over medium heat and stir constantly as it warms — this prevents the eggs from scrambling.

  8. Thicken: Once the mixture starts to thicken, stir in the lemon juice and continue cooking, stirring constantly, until the sauce coats the back of a spoon.

  9. Serve: Drizzle warm sauce generously over the cooled fritters and finish with a sprinkle of cinnamon sugar just before serving.

https://www.saffarazzi.com/food/recipes/oven-baked-pumpkin-fritters-with-lemon-sauce-easy-family-recipe/