Description
Golden, tender, and swirled with cinnamon sugar magic, these mini loaves are autumn wrapped in parchment. With cozy pumpkin spice, just the right sweetness, and a crackly swirl inside and on top, they’re made for gift-giving, coffee pairing, and solo snacking joy. Whether you’re baking for neighbors, your freezer stash, or just for the smell of it—this double batch will warm hearts (and hands) all season long.
Ingredients
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2 large eggs
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1 cup granulated sugar
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½ cup packed brown sugar
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1 cup canned pumpkin purée (not pie filling)
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½ cup canola oil (or half applesauce for lighter version)
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2 tsp vanilla extract
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1½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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3 tsp pumpkin pie spice
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½ tsp salt
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4–6 tbsp cinnamon sugar (¾ tsp cinnamon per tbsp sugar)
Instructions
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Preheat oven to 350°F (175°C). Grease or parchment-line 4 mini loaf pans.
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Whisk wet ingredients: Eggs, both sugars, pumpkin, oil, and vanilla until smooth.
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Add dry ingredients: Sprinkle flour, baking powder, baking soda, spice, and salt over wet mix. Fold gently until just combined.
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Layer & swirl: Fill pans halfway. Add 1 tbsp cinnamon sugar per loaf. Top with remaining batter, swirl gently with a knife, and finish with more sugar.
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Bake 28–32 mins. Loaves are done when a toothpick comes out clean. Cool 10 mins in pan, then transfer to a rack.
Notes
• Swirl gently—overmixing the sugar layer = sinkage
• Pumpkin too wet? Blot with paper towel for fluffier texture
• Freeze cooled loaves individually—thaw for fresh-baked joy anytime
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Calories: 300 cal Per Serving
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 40g
- Protein: 3g