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Cinnamon Swirl Pumpkin Bread Minis

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Warm, fluffy mini breads filled with pumpkin and warm spices, perfect for fall gatherings.

Ingredients

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  • 1 cup pure pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup sugar (for cinnamon sugar topping)
  • 1 tablespoon ground cinnamon (for cinnamon sugar topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin with liners.
  2. Whisk together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth.
  3. Mix together the flour, baking soda, baking powder, salt, and spices in another bowl.
  4. Gradually add the dry mix to the wet mixture and stir until just combined.
  5. Blend 1/4 cup sugar with 1 tablespoon cinnamon for the topping in a small bowl.
  6. Fill each muffin cup halfway with batter, sprinkle with cinnamon sugar, then add more batter until the cups are full.
  7. Bake for 15-20 minutes, or until a toothpick comes out clean.
  8. Let them cool for a few minutes in the pan before transferring to a wire rack.

Notes

To reduce fat, substitute apple sauce for oil. Always use pure pumpkin puree for the best flavor. Optional: Add chocolate chips or nuts.

Find it online: https://www.zaynkitchen.com/mini-cinnamon-swirl-pumpkin-bread/