Mini Pumpkin Bread with Cinnamon Swirl: Your Fall Favorite Just Got Cuter
Moist, sweet, and packed with fall spice, these mini pumpkin breads with a cinnamon swirl are perfect for snacking, gifting, or freezing. A delicious autumn treat for breakfast or dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup canned pumpkin purée
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/4 cup milk any kind
- 1 tsp vanilla extract
- --- Cinnamon Swirl ---
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
Instructions
- 1. Preheat oven to 350°F (175°C). Grease 4 mini loaf pans.
- 2. In a large bowl, whisk flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
- 3. In another bowl, beat pumpkin, sugars, eggs, oil, milk, and vanilla until smooth.
- 4. Mix dry ingredients into wet until just combined.
- 5. Divide half the batter into mini pans.
- 6. Sprinkle cinnamon swirl (brown sugar + cinnamon) evenly over batter.
- 7. Top with remaining batter. Swirl gently with a knife.
- 8. Bake 30–35 minutes or until a toothpick comes out clean.
- 9. Cool in pans for 10 minutes, then transfer to wire rack.
Notes
You can double the recipe to make 8 mini loaves.
Top with powdered sugar glaze or chopped nuts if desired.
Freezes well wrapped tightly for up to 2 months.