Cinnamon Swirl Pumpkin Bread Minis
Delicious mini muffins featuring a delightful swirl of cinnamon and sugar with warm pumpkin flavors, perfect for any occasion.
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.
Notes
These mini muffins are best enjoyed warm. Serve them with a light drizzle of maple syrup or cream cheese frosting. Store them in an airtight container at room temperature for up to three days, or freeze for up to three months.