why make this recipe
Cinnamon Swirl Pumpkin Bread Minis are a delightful treat that perfectly combines the warm flavors of pumpkin and cinnamon. These mini loaves are soft, moist, and have a sweet cinnamon topping that makes them irresistible. They are great for breakfast, snacks, or even dessert. Plus, they are quick and easy to make, which makes them a perfect choice for busy days.
how to make Cinnamon Swirl Pumpkin Bread Minis
Ingredients :
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 teaspoon vanilla extract
- 2 tablespoons cinnamon sugar (for topping)
Directions :
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, combine the pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fill the mini muffin tins about 2/3 full with batter.
- Sprinkle the tops with cinnamon sugar.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
how to serve Cinnamon Swirl Pumpkin Bread Minis
You can serve these mini loaves warm or at room temperature. They are delicious on their own, but you can also enjoy them with a cup of coffee or tea. For an extra treat, spread some butter or cream cheese on top.
how to store Cinnamon Swirl Pumpkin Bread Minis
Store the leftover mini loaves in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them tightly in plastic wrap and place them in the fridge for up to a week. You can also freeze them for up to 3 months. Just thaw them in the fridge overnight before serving.
tips to make Cinnamon Swirl Pumpkin Bread Minis
- Make sure your baking powder and baking soda are fresh for the best rise.
- Don’t overmix the batter; mix just until combined for a tender texture.
- You can add chopped nuts or chocolate chips for extra flavor and texture.
- Adjust the cinnamon sugar topping according to your taste; add more if you love a sweet crust.
variation
You can make these mini loaves healthier by swapping out half of the all-purpose flour for whole wheat flour. You can also use maple syrup or honey in place of granulated sugar for a natural sweetener.
FAQs
Q: Can I use fresh pumpkin instead of pumpkin puree?
A: Yes, you can use fresh pumpkin; just make sure it is cooked, pureed, and strained to remove excess moisture for the best results.
Q: How do I know when the mini loaves are done baking?
A: Insert a toothpick into the center of a loaf. If it comes out clean or with a few crumbs, they are done.
Q: Can I double the recipe?
A: Absolutely! Just double all the ingredients and bake in batches if needed. Be sure to keep an eye on the baking time, as it may vary slightly.
Cinnamon Swirl Pumpkin Bread Minis
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a mini loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
- In a separate bowl, combine the pumpkin puree, eggs, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing until just combined.
- For the swirl, mix brown sugar, cinnamon, and melted butter in a small bowl. Pour half of the pumpkin batter into the prepared mini loaf pan.
- Spoon half of the cinnamon swirl mixture over the batter, then top with the remaining pumpkin batter and the rest of the cinnamon swirl. Swirl gently with a knife.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the minis cool in the pan for a few minutes before transferring to a wire rack to cool completely.