25+ Irresistible Mini Pumpkin Bread Recipes to Bake This Fall

As the crispness of fall settles in, there’s no better time to embrace the seasonal favorite of pumpkin!

One of the most beloved ways to enjoy pumpkin is through the warm, comforting goodness of pumpkin bread.

Whether you’re looking to indulge in a cozy morning treat, a sweet snack for the kids, or a unique dessert to impress your guests, mini pumpkin bread recipes offer the perfect solution.

These delightful little loaves are not only adorable but also incredibly versatile, allowing for endless variations to suit every palate.

In this blog article, we’ve curated over 25 mini pumpkin bread recipes that showcase a variety of flavors and ingredients—from classic spices and chocolate chips to creative additions like nuts and fruits.

Whether you’re a seasoned baker or a novice in the kitchen, these recipes are simple to follow and yield delicious results every time.

So grab your mixing bowls and get ready to bake up some mini pumpkin bread that will fill your home with the sweet scent of fall!

25+ Irresistible Mini Pumpkin Bread Recipes to Bake This Fall

Mini pumpkin bread is more than just a delicious treat; it’s a celebration of the flavors and aromas of autumn.

With over 25 unique recipes to choose from, you can explore various combinations that suit your taste and dietary preferences.

Each mini loaf is a chance to share joy with family and friends or enjoy a little indulgence just for yourself.

As you bake these delightful breads, remember to savor the process and the memories made in your kitchen.

So, gather your ingredients, preheat that oven, and let the enchanting aroma of pumpkin bread fill your home.

Mini Pumpkin Bread with Walnuts

This delightful mini pumpkin bread combines the warm flavors of pumpkin and spices with crunchy walnuts for a satisfying treat. Perfect for breakfast or an afternoon snack, these mini loaves are moist, flavorful, and simple to make.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs until well combined.
3. In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chopped walnuts.
5. Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

These mini pumpkin breads with walnuts are a fantastic addition to any fall gathering or cozy weekend brunch. The rich pumpkin flavor paired with the crunch of walnuts makes for a perfect bite-sized treat that’s sure to please your family and friends. Serve warm with a pat of butter for an extra indulgence!

Mini Chocolate Chip Pumpkin Bread

Indulge in the perfect blend of pumpkin and chocolate with this mini chocolate chip pumpkin bread. The sweetness of chocolate chips complements the spices in the pumpkin bread, making it an irresistible dessert or breakfast option.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well blended.
3. In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt.
4. Slowly mix the dry ingredients into the wet mixture until just combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

These mini chocolate chip pumpkin breads are a delightful treat that beautifully merges the flavors of fall with the sweetness of chocolate. They are perfect for sharing or enjoying on your own during a cozy evening with a cup of tea or coffee. With each bite, you’ll be met with the comforting taste of pumpkin and the delightful surprise of chocolate!

Mini Pumpkin Bread with Cream Cheese Swirl

Elevate your mini pumpkin bread experience with a luscious cream cheese swirl that adds a creamy richness and tangy flavor to each slice. This recipe is a delightful twist on classic pumpkin bread, making it an exceptional choice for dessert or a special brunch treat.

Ingredients:

• For the pumpkin bread:
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
• For the cream cheese swirl:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, and eggs until well combined.
3. In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually combine the dry ingredients into the wet mixture until just blended.
5. In a small bowl, mix together the cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth.
6. Pour half of the pumpkin batter into the prepared loaf pans, then drop spoonfuls of the cream cheese mixture over the batter. Use a knife to gently swirl the cream cheese into the batter. Top with the remaining pumpkin batter and swirl again if desired.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This mini pumpkin bread with cream cheese swirl is not just a treat for your taste buds; it’s also a feast for your eyes. The beautiful marbled effect makes it a stunning addition to any table, while the blend of flavors makes it irresistible. Serve it at gatherings or enjoy it as a comforting snack—it’s sure to become a favorite among family and friends!

Mini Pumpkin Bread with Cranberries and Orange Zest

Brighten up your fall baking with this mini pumpkin bread featuring tart cranberries and a hint of orange zest. This delightful twist adds a refreshing zing to the classic pumpkin bread, making it perfect for holiday gatherings or as a cozy treat on a chilly day.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup fresh or dried cranberries
• Zest of 1 orange

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth and well combined.
3. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the cranberries and orange zest.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This mini pumpkin bread with cranberries and orange zest is a delightful way to enjoy the flavors of fall while adding a touch of brightness. The tartness of the cranberries beautifully complements the pumpkin, and the citrus notes elevate the overall flavor profile. Perfect for sharing, these loaves make a thoughtful gift or a wonderful addition to your Thanksgiving table!

Mini Pumpkin Bread with Spiced Cream Cheese Frosting

Take your pumpkin bread to the next level with this decadent spiced cream cheese frosting. This mini pumpkin bread is moist, flavorful, and topped with a rich frosting that makes it a delicious dessert or special treat.

Ingredients:

• For the pumpkin bread:
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
• For the spiced cream cheese frosting:
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the frosting:

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, vanilla extract, cinnamon, and ginger, beating until well combined and fluffy.
3. Once the mini loaves have cooled, generously frost the tops with the spiced cream cheese frosting.

This mini pumpkin bread with spiced cream cheese frosting is a must-try for pumpkin lovers! The combination of the moist, flavorful bread and the rich, creamy frosting creates a heavenly dessert that’s sure to impress. Whether you serve it at a party or enjoy it as an afternoon treat, this recipe will become a favorite in your fall baking repertoire.

Mini Pumpkin Bread with Maple Glaze

Indulge in this luscious mini pumpkin bread drizzled with a sweet maple glaze that adds a delightful finish. The combination of pumpkin and maple syrup captures the essence of autumn, making these mini loaves perfect for any occasion.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• For the maple glaze:
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1-2 tablespoons milk (to reach desired consistency)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, mix together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until well combined.
3. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually stir the dry ingredients into the wet mixture until just combined.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

For the maple glaze:

1. In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to achieve a smooth, pourable consistency.
2. Once the mini loaves have cooled, drizzle the maple glaze over the tops.

This mini pumpkin bread with maple glaze is a delightful treat that perfectly captures the flavors of fall. The sweetness of the maple glaze enhances the warm spices of the pumpkin bread, creating a scrumptious experience that will have everyone coming back for seconds. Whether you serve it for breakfast, dessert, or a special gathering, this recipe is sure to be a hit!

Mini Pumpkin Bread with Pecans and Brown Sugar Topping

This mini pumpkin bread is enhanced with crunchy pecans and a delightful brown sugar topping, offering a satisfying crunch that perfectly complements the soft and moist texture of the bread. Ideal for breakfast or as a comforting snack, these mini loaves are sure to become a family favorite.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chopped pecans
• For the topping:
  • 1/4 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon melted butter
  • 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. In a small bowl, mix together the brown sugar, chopped pecans, melted butter, and cinnamon for the topping. Sprinkle it generously over the batter in each loaf pan.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

This mini pumpkin bread with pecans and a brown sugar topping is a delicious way to enjoy the flavors of fall. The combination of crunchy pecans and the sweet, caramel-like topping creates a delightful texture contrast, making each slice a treat to savor. Serve these mini loaves warm or at room temperature, and watch them disappear quickly at your next gathering!

Mini Pumpkin Bread with Almond Flour and Spices

For a gluten-free option that doesn’t compromise on flavor, this mini pumpkin bread made with almond flour is both moist and delicious. The warm spices add depth, making this a wholesome choice for a snack or dessert.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and eggs until smooth and well combined.
3. In another bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
4. Gradually stir the dry ingredients into the wet mixture until just combined.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This mini pumpkin bread made with almond flour is a fantastic gluten-free option that retains the beloved flavors of traditional pumpkin bread. With its moist texture and aromatic spices, this bread is perfect for those who are health-conscious but still want to enjoy a delicious treat. Enjoy it as a wholesome breakfast or as an afternoon snack!

Mini Pumpkin Bread with Pepita Seeds and Cinnamon Sugar

Elevate your mini pumpkin bread with the addition of crunchy pepita seeds and a sweet cinnamon sugar topping. This recipe offers a delightful texture and flavor combination that makes for an exceptional treat any time of the year.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup pepita seeds (pumpkin seeds)
• For the cinnamon sugar topping:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
3. In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the pepita seeds.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle it generously over the batter in each loaf pan.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

This mini pumpkin bread with pepita seeds and cinnamon sugar is a delightful fusion of flavors and textures. The crunch of the pepitas adds a lovely nuttiness, while the cinnamon sugar topping brings a sweet and spicy finish. These mini loaves are perfect for sharing at brunch or for enjoying as a special treat with your favorite beverage.

Mini Pumpkin Bread with Dried Cranberries and Orange Zest

This mini pumpkin bread combines the earthy flavor of pumpkin with the sweet-tartness of dried cranberries and a hint of citrus from fresh orange zest. The result is a vibrant and flavorful bread that’s perfect for breakfast, snacks, or even dessert.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup dried cranberries
• Zest of 1 orange

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dried cranberries and orange zest.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This mini pumpkin bread with dried cranberries and orange zest brings a refreshing twist to a classic recipe. The combination of flavors creates a delightful experience for your taste buds, making it a great addition to holiday gatherings or a cozy morning routine. Enjoy it warm or at room temperature, perhaps with a spread of cream cheese for an extra touch!

Mini Pumpkin Bread with Chocolate Chips

Indulge your sweet tooth with this decadent mini pumpkin bread featuring rich chocolate chips. The chocolate melts into the warm bread, creating a delicious contrast with the pumpkin flavor that’s sure to satisfy any chocolate lover’s cravings.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth and well combined.
3. In another bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the chocolate chips.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This mini pumpkin bread with chocolate chips is an irresistible treat that blends the classic flavors of pumpkin with the richness of chocolate. Perfect for a dessert or a sweet snack, these mini loaves will delight anyone who takes a bite. Serve warm or at room temperature, and consider adding a drizzle of chocolate ganache for an extra indulgent touch!

Mini Pumpkin Bread with Coconut and Spices

Embrace a tropical twist with this mini pumpkin bread that incorporates shredded coconut and a blend of warm spices. The coconut adds a delightful chewiness, enhancing the overall texture and flavor, making it a unique choice for any occasion.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup shredded unsweetened coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This mini pumpkin bread with coconut and spices brings a delightful tropical flair to your baking repertoire. The combination of coconut and pumpkin creates a moist, flavorful bread that’s perfect for breakfast or an afternoon snack. Enjoy it as is, or pair it with a coconut cream spread for a truly decadent treat!

Mini Pumpkin Bread with Maple Syrup and Walnuts

This mini pumpkin bread combines the warm flavors of pumpkin and spices with the rich sweetness of maple syrup and the crunch of walnuts. It’s a perfect treat for cozy mornings or as a delightful snack throughout the day.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 1/4 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, maple syrup, granulated sugar, and eggs until smooth.
3. In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the chopped walnuts.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

This mini pumpkin bread with maple syrup and walnuts offers a lovely balance of sweetness and crunch. The maple syrup infuses the bread with a delightful flavor that perfectly complements the pumpkin. Whether enjoyed with a cup of coffee or tea, or as a special treat at a gathering, this bread is sure to be a hit!

Mini Pumpkin Bread with Spiced Cream Cheese Filling

Add an indulgent twist to your mini pumpkin bread with a rich, spiced cream cheese filling that adds moisture and a touch of sweetness. This version is perfect for a special occasion or when you want to impress your guests.

Ingredients:

• For the pumpkin bread:
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
• For the cream cheese filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 egg yolk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. In a separate bowl, mix together the softened cream cheese, granulated sugar, vanilla extract, cinnamon, and egg yolk until smooth.
6. Pour half of the pumpkin batter into the prepared mini loaf pans. Add a layer of the cream cheese filling, then top with the remaining pumpkin batter.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

This mini pumpkin bread with spiced cream cheese filling is a decadent treat that brings a delightful surprise to every slice. The creamy filling contrasts beautifully with the moist pumpkin bread, making it a perfect dessert for any gathering. Serve it warm or at room temperature, and enjoy the compliments!

Mini Pumpkin Bread with Ginger and Cloves

For those who enjoy a spicier flavor profile, this mini pumpkin bread features the warm, zesty notes of ginger and cloves. It’s an aromatic and flavorful treat that captures the essence of fall in every bite.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini loaf pan (makes about 4 mini loaves).
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth and well combined.
3. In another bowl, mix together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter evenly into the prepared mini loaf pans, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This mini pumpkin bread with ginger and cloves is a perfect option for those who love the bold flavors of the season. The spices add warmth and depth, making it an ideal choice for cozy autumn evenings. Enjoy it plain or spread with a little butter for a comforting treat that everyone will love!

Note: More recipes​ are coming soon!