Preparation

• Preheat oven to 350°F. Lightly grease two 24-cup mini muffin pans with non-stick cooking spray and set aside.
• In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
• In a separate bowl, whisk together melted butter, vanilla, and egg. Add wet ingredients to dry ingredients and stir until combined. Add pumpkin and stir until incorporated.
• Scoop a heaping tablespoon of batter into each greased muffin cup. Bake for about 15 minutes or until set but slightly undercooked.
• Remove from oven and let cool slightly before transferring to a rimmed baking sheet lined with parchment paper.
• Turn oven broiler on high.
• In a medium bowl, whisk together powdered sugar and milk until smooth and thin enough to drizzle.
• One fritter at a time, dip the top into the glaze and set upright back on the baking sheet. Place fritters in the oven and let broil until slightly crisp, about 3-5 minutes.
• Remove from oven and brush remaining glaze over the tops. Let glaze set for about 15 minutes before enjoying.