Cinnamon Swirl Pumpkin Bread Minis
Cinnamon Swirl Pumpkin Bread Minis: A Delicious Treat for Any Occasion
Cinnamon Swirl Pumpkin Bread Minis are the perfect autumn snack that’s both delicious and easy to make. These mini muffins feature a delightful swirl of cinnamon and sugar, providing a sweet contrast to the warm flavors of pumpkin and spices. Perfect for breakfast, an afternoon snack, or even dessert, these mini loaves are sure to satisfy your cravings.
Why Make This Recipe
There are countless reasons to try Cinnamon Swirl Pumpkin Bread Minis. Made with simple ingredients, this recipe captures the essence of fall with every bite. Not only are they incredibly tasty, but they also provide a warm, comforting aroma that fills your home while baking. These minis are also great for portion control, making them ideal for sharing with friends and family.
How to Make Cinnamon Swirl Pumpkin Bread Minis
Creating these delightful minis is easy! Just follow this step-by-step guide to whip up a batch in no time.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 teaspoon cinnamon (for swirl)
Directions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with mini muffin liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
- In a small bowl, combine the brown sugar and cinnamon for the swirl.
- Fill each muffin cup halfway with batter, sprinkle with the cinnamon-sugar mixture, and then top off with the remaining batter.
- Use a toothpick to swirl through the batter for a marbled effect.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool before serving.
How to Serve Cinnamon Swirl Pumpkin Bread Minis
These mini muffins are best enjoyed warm, straight from the oven. You can serve them as is, or with a light drizzle of maple syrup or cream cheese frosting for an extra indulgent touch. They also pair beautifully with a cup of coffee or tea, making them a delightful addition to your morning routine or afternoon break.
How to Store Cinnamon Swirl Pumpkin Bread Minis
To keep your Cinnamon Swirl Pumpkin Bread Minis fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to three months. Just thaw them at room temperature before enjoying!
Tips to Make Cinnamon Swirl Pumpkin Bread Minis
- For an extra moist texture, make sure not to over-mix the batter.
- You can add nuts or chocolate chips to the batter for additional flavor and texture.
- Spice it up by experimenting with different spices like ginger or allspice!
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
- Maple Swirl: Instead of cinnamon-sugar, use a mixture of maple syrup and chopped walnuts for a unique twist.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just ensure it’s cooked and pureed smoothly before adding it to the mixture.
2. How do I know when the muffins are done baking?
Insert a toothpick into the center of one muffin. If it comes out clean or with a few crumbs, the muffins are done.
3. Can I double this recipe?
Absolutely! Simply double the ingredients and bake in two muffin tins. Keep an eye on the baking time, as it may vary slightly.
With this recipe, you’ll have delicious Cinnamon Swirl Pumpkin Bread Minis ready to enjoy any time of year. Their warm spices and sweet aroma will surely bring a slice of autumn to your home!
Cinnamon Swirl Pumpkin Bread Minis
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon (for swirl)
Wet Ingredients
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 teaspoon vanilla extract
Swirl Mixture
- 1/4 cup brown sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with mini muffin liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
- In a small bowl, combine the brown sugar and cinnamon for the swirl.
- Fill each muffin cup halfway with batter, sprinkle with the cinnamon-sugar mixture, and then top off with the remaining batter.
- Use a toothpick to swirl through the batter for a marbled effect.
Baking
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool before serving.
