Baked Pumpkin Fritters with Cranberry Glaze

Hi Bakers, You’ve made pumpkin pancakes but how about pumpkin fritters? These twice-baked fritters have two glazes, one that gets broiled and browned and then a drizzle of the bright cranberry one on top. The sweet and moist fritters are even better with a tart cranberry glaze accent. Eat these the day they are made for the best flavor and texture. Enjoy! ~Carolyn

Baked Pumpkin Fritters with Cranberry Glaze

adapted from The Baker Mama’s recipe

makes twelve 2” mini fritters

Dry

1/2 cup + 2 tablespoons Cup4Cup Multipurpose Flour

2 tablespoons blanched almond flour

1 teaspoon sweet rice flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1/4 teaspoon ground ginger

Wet

3 tablespoons melted and cooled butter

1/2 teaspoon vanilla extract

1 large egg

1/2 cup + 1 tablespoon Libby’s Pumpkin Puree

Milk Glaze

1 cup powdered sugar

1-2 tablespoons milk

whisk ingredients together until smooth and a consistency to drizzle  down the sides

Cranberry glaze

1/2 cup powdered sugar

1-1/2 tablespoons cranberry juice (thaw and mash 1/4 cup of cranberries with 2 tablespoons of water)

Preheat the oven to 350F. Grease mini muffin cups or small silicone molds and set aside.

In a large bowl, whisk together the dry ingredients. In a medium-sized bowl combine butter, vanilla, and the egg. Stir the egg mixture and the dry mix together. Next, add the pumpkin and mix in well. Scoop into the molds and push the thick batter into all areas of the mold.  Bake for 15 minutes until the fritters firm around the outside but not quite cooked in the center.  Let cool 5 minutes and remove from the molds. Prepare the  both glazes while the fritters cool. Place fritters on a  foil or parchment-lined tray. Drizzle them with the milk glaze. Broil on high for a few minutes until fritters brown in some areas. This only takes a few minutes. Let cool 5 minutes and  drizzle with the cranberry glaze and let cool for 15 minutes before eating. Fritters are best eaten the day they are made.