Description
Delightful mini pumpkin bread with a rich cinnamon swirl, perfect for autumn gatherings and cozy afternoons.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Spices (cinnamon, nutmeg, ginger, cloves)
- 1/2 teaspoon salt
- 1/4 cup brown sugar for swirl
- 2 tablespoons ground cinnamon for swirl
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a muffin tin.
- Whisk together the pumpkin puree, both sugars, vegetable oil, and eggs in a large mixing bowl.
- Combine your dry ingredients (flour, baking soda, baking powder, spices, and salt) in a separate bowl.
- Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined.
- Stir together the brown sugar and ground cinnamon for the swirl mix.
- Scoop pumpkin batter into muffin cups, filling halfway. Add a spoonful of the cinnamon swirl in the center, then top with more pumpkin batter until two-thirds full.
- Swirl the cinnamon mixture gently into the batter with a toothpick or knife.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for a few minutes in the tin before transferring to a wire rack.
Notes
For a vegan option, substitute eggs with ½ cup unsweetened applesauce.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg