• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
• Preheat oven to 375F/190C.

PUMPKIN FRITTERS PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the granulated sugar, baking powder, ground cinnamon, pumpkin pie spice and sea salt. Add the cold diced butter and using a pastry blender cut the butter into the flour until you see shaggy flecks throughout the flour.
  6.70 oz all-purpose flour, 3.53 oz granulated sugar, 2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp sea salt, 3 oz butter, 1/2 tsp pumpkin pie spice
  
• In a small bowl, whisk the egg together with milk and vanilla bean paste. Add to the flour mixture and stir to combine. Fold in the pumpkin purée until the dough just comes together. NOTE: Important do not over mix so you can have different layers of colors in your fritters.
  2.12 oz milk, 1 tsp vanilla bean paste, 6.42 oz pumpkin purée, 1 egg
  
• Scoop a heaping tablespoon of batter onto the Large Bonmat.
  

BAKE!

• Bake for 12 minutes at 375F/190C. (Every oven heats differently, monitor your fritters from 10 minutes). It is ready when the top is set and the base is golden brown.
  
• Once your Baked Pumpkin Fritters are out of the oven, let them cool down for about 15 minutes before transferring them onto your cooling rack.

MAPLE GLAZE PREPARATION

• In a small bowl, combine the powdered sugar together with the milk, maple syrup, and vanilla bean paste.
  4.24 oz powdered sugar, 2 Tbsp milk, 1/2 tsp vanilla bean paste, 1 tsp Maple syrup
  
• Dip each fritter's top into the glaze and allow a few minutes to set. Enjoy! Autumn Leaves & Pumpkins Please!
  
• N.B. These Baked Pumpkin Fritters are best stored at room temperature in a single layer. Avoid plastic container as they will get soggy.