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Mini Pumpkin Breads

Deliciously moist mini pumpkin breads with a gooey cinnamon swirl that are perfect for fall snacks or breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 mini loaves
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
Wet Ingredients
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup neutral oil (canola, avocado, or light olive)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons milk (dairy or unsweetened almond)
Cinnamon Swirl
  • 1/3 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon melted butter
  • a pinch salt
Optional Add-Ins
  • 1/2 cup mini chocolate chips or chopped dark chocolate optional
  • 1/2 cup chopped toasted pecans or walnuts optional

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease 4–6 mini loaf pans (5x3-inch) or line with parchment slings for easy removal.
  2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until combined.
  3. In a large bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, oil, vanilla, and milk until smooth and glossy.
  4. Add dry ingredients to wet and stir with a spatula until just combined. Do not overmix. Fold in chocolate chips or nuts if using.
Cinnamon Swirl
  1. In a small bowl, mix brown sugar, cinnamon, melted butter, and a pinch of salt. It should be sandy and slightly damp.
Assembly
  1. Fill each mini loaf pan halfway with batter. Sprinkle a heaping tablespoon of cinnamon swirl over the batter. Top with remaining batter.
  2. Finish with a little more swirl on top. Run a butter knife or skewer through the batter in a gentle figure-eight to create ribbons. Don’t overdo it or the swirl disappears.
Baking
  1. Bake for 22–30 minutes, depending on pan size. When a toothpick inserted in the center comes out with a few moist crumbs (no wet batter), they’re done.
  2. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  3. Brush warm tops with a touch of melted butter and sprinkle a pinch of cinnamon sugar for extra sparkle and crunch if desired.

Notes

Store loaves in an airtight container for up to 3 days. A paper towel in the container helps prevent sogginess. Refrigerate for up to 1 week, well wrapped. Freeze up to 3 months. Thaw at room temperature or microwave in 15–20 second bursts. Reheat at 300°F (150°C) oven for 6–8 minutes to restore moisture and aroma.