Pumpkin Chickpea Fritters (Baked in a Mini Donut Pan)
These baked pumpkin chickpea fritters are crispy around the edges, soft inside, and naturally gluten-free. They’re made with canned pumpkin and chickpea flour, lightly seasoned, and baked in a mini donut pan for a fun handheld shape. Perfect for snacking, dipping, or adding to bowls.
Equipment
- Mini donut pan
- Mixing bowl
- Whisk or spatula
Ingredients
- ¾ cup chickpea flour
- 1 Can Pumpkin Not Pumpkin Pie Filling!
- ½ Cup Water, added one Tbsp at a time to get the right pancake batter-esque consistency
- 1 tablespoon olive oil
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon black pepper
- 1 tablespoon nutritional yeast for a savory boost
- Optional: 1–2 tablespoons finely chopped herbs parsley, chives, cilantro
Instructions
- Preheat the oven to 400°F (205°C). Lightly grease your mini donut pan.
- In a mixing bowl, whisk together the pumpkin, olive oil, salt, and seasonings.
- Add the chickpea flour and baking powder, stirring until the batter is smooth and thick. It should resemble pancake batter — if too thick, add 1–2 tbsp of water.
- Spoon or pipe the batter into the mini donut wells, filling each until full (but don't go over).
- Bake for 16–18 minutes, or until the fritters are firm to the touch and lightly golden around the edges. (Do not over bake or they will be dry!)
- Let cool 2–3 minutes before removing from the pan.
- Serve warm with dips or spreads like garlic yogurt, herby tahini, or chili crisp mayo even!
Notes
For extra crisping, brush the fritters with a little oil and bake 2–3 minutes more.
These reheat well in the air fryer at 375°F for 3–4 minutes.
Add minced jalapeño or red pepper flakes if you want to add in some heat!