These adorable mini pumpkin breads are the perfect treat for fall! Moist, flavorful, and spiced with warm autumn flavors, they’re ideal for breakfast, a snack, or dessert. With just the right balance of pumpkin, cinnamon, and nutmeg, each mini loaf delivers rich taste and a tender crumb that stays moist for days.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini loaf pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, vanilla extract, and milk until smooth.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Pour into pans: Evenly distribute the batter into the prepared mini loaf pans, filling each about two-thirds full.
- Bake: Place in the preheated oven and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the mini loaves cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Feel free to add chopped nuts or chocolate chips for extra flavor!