Cinnamon Swirl Pumpkin Bread Minis

Oh my goodness, you have to try these cinnamon swirl pumpkin bread minis! They’re little bites of fall that smell so good. Perfect for snacking or gifting!

I made these the other day, and they turned out so soft and full of pumpkin spice. Plus, the cinnamon swirl just melts in your mouth. They’re seriously the cutest little treats!

Trust me, they’re perfect with a hot cup of coffee or tea. You’ll love how they’re just the right size. Plus, they’re easy to share, but you’ll wanna keep them all for yourself!

So let’s grab some pumpkin puree and cinnamon. I’ll show you how to whip up these super easy and delicious pumpkin bread minis. They’re gonna be your new fall favorite!

Why You’ll Love This Recipe

• Classic Fall Flavors: The pumpkin puree brings natural sweetness and moisture, while cinnamon adds warmth. Together, they create a comforting flavor profile that’s perfect for autumn.
• Incredibly Moist: The butter and pumpkin puree ensure each mini loaf stays tender and soft for days without drying out. The melted butter also gives a slightly richer texture than oil.
• Beautiful Swirl: The cinnamon sugar mixture adds a layer of visual and textural interest, creating a marbled effect that makes each bite a mix of soft pumpkin bread and sweet cinnamon crunch.
• Perfectly Portioned: Using mini loaf pans or a muffin tin makes these breads easy to serve and transport. They’re just the right size for a quick snack or a small dessert.
• Adaptable: You can easily double or triple the recipe for larger batches, and it’s versatile enough to add chopped nuts, chocolate chips, or a cream cheese filling if desired.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: About 15 minutes to mix the batter and prepare the pans.
• Cook Time: 25-30 minutes, depending on your oven and the size of your pans. Check for doneness with a toothpick inserted into the center—it should come out clean.
• Total Time: Just under 45 minutes from start to finish, including a few minutes to let them cool.

Servings:
This recipe yields about 12 mini loaves or muffin-sized breads, depending on the size of your pan. It’s great for serving a small gathering or sharing with friends. If you’re hosting a brunch or holiday meal, doubling the recipe ensures everyone gets a taste.

Difficulty:
This recipe is beginner-friendly. The batter comes together easily, and the cinnamon swirl is a simple layering step that adds a professional touch without requiring advanced baking skills.

Required Kitchen Tools

• Mixing Bowls: Use a large bowl for the wet and dry ingredients, and a medium bowl for combining the cinnamon sugar mixture.
• Whisk or Electric Mixer: A whisk is perfect for mixing the wet ingredients, but an electric mixer can speed things up if you prefer.
• Mini Loaf Pans or Muffin Tin: Non-stick pans work best, but you can also use paper liners in a muffin tin for easy cleanup.
• Measuring Cups and Spoons: Precise measurements are important for balanced flavor and texture.
• Rubber Spatula: For folding ingredients together without overmixing and for scraping the bowl clean.
• Cooling Rack: Allows the mini breads to cool evenly after baking.

Ingredients

Each ingredient here serves a purpose, ensuring moist texture, balanced sweetness, and a gentle cinnamon warmth throughout the bread.

• 3/4 cup pumpkin puree: Adds natural sweetness, moisture, and a subtle earthy flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• 1/2 cup granulated sugar: Provides sweetness and helps create a tender crumb.
• 1/4 cup packed brown sugar: Adds a deeper, caramel-like sweetness and contributes to the moist texture.
• 1/4 cup unsalted butter, melted: Brings richness and moisture, giving the bread a slightly denser but tender structure.
• 1 large egg: Binds the batter and adds structure.
• 1 teaspoon vanilla extract: Enhances the overall flavor, adding a hint of warmth and aroma.
• 1 cup all-purpose flour: Forms the base of the batter, creating structure and holding everything together.
• 1/2 teaspoon baking soda: Provides leavening to help the bread rise and become light and fluffy.
• 1/4 teaspoon baking powder: Adds additional lift for a slightly higher rise.
• 1/2 teaspoon ground cinnamon: Brings warmth and spice, complementing the pumpkin flavor.
• 1/4 teaspoon salt: Balances the sweetness and enhances flavor.
• 1/4 cup cinnamon sugar mixture: A simple combination of granulated sugar and cinnamon, swirled into the batter for added texture and a beautiful pattern.

How to Make Cinnamon Swirl Pumpkin Bread Minis

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease your mini loaf pans or muffin tin, or line them with paper liners for easy removal.

2. Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Whisk until the mixture is smooth and the sugars are fully dissolved.

3. Combine the Dry Ingredients

In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt. Make sure the baking soda and powder are evenly distributed so the bread rises properly.

4. Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet mixture using a rubber spatula or wooden spoon. Mix just until the flour is incorporated. Avoid overmixing to keep the bread light and tender.

5. Add the Cinnamon Swirl

Spoon a small amount of batter into each mini loaf pan or muffin tin cavity, filling them about halfway. Sprinkle a layer of cinnamon sugar mixture over the batter. Add the remaining batter on top and finish with a final sprinkle of cinnamon sugar. This creates the beautiful swirl effect inside and on top.

6. Bake

Place the pans in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. If needed, bake for an additional 2-3 minutes.

7. Cool

Let the mini breads cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps maintain their shape and prevents sogginess.

Variations for Cinnamon Swirl Pumpkin Bread Minis

• Add Nuts: Fold in 1/4 cup of chopped walnuts or pecans to the batter for added texture and flavor.
• Chocolate Chips: Mix in 1/4 cup of mini chocolate chips for a chocolatey twist.
• Cream Cheese Swirl: Drop small spoonfuls of sweetened cream cheese into the batter along with the cinnamon sugar for a cheesecake-like surprise.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend and add 1/4 teaspoon xanthan gum if needed.
• Spice it Up: Add a pinch of ground ginger, nutmeg, or cloves to the batter for a more complex spice profile.

Tips and Tricks for Success

• Use Room Temperature Ingredients: This helps the batter mix evenly, resulting in a uniform texture.
• Don’t Overmix: Gently fold the batter to avoid activating too much gluten, which can make the bread tough.
• Measure Flour Properly: Spoon and level the flour into your measuring cup to avoid packing too much, which could dry out the bread.
• Check Early for Doneness: Oven temperatures vary, so start checking your breads around 23 minutes to avoid overbaking.
• Cool Completely Before Storing: Store the cooled mini loaves in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Nutrition Information (Per Mini Loaf)

Nutrient	Amount
Calories	~170
Total Fat	7g
Saturated Fat	4g
Cholesterol	30mg
Sodium	95mg
Total Carbohydrates	24g
Dietary Fiber	1g
Sugars	14g
Protein	2g

Cinnamon Swirl Pumpkin Bread Minis FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which may alter the texture and flavor balance of the bread.

Q: How do I store these mini loaves?
A: Store at room temperature in an airtight container for up to 3 days. For longer storage, wrap individually and freeze for up to 2 months.

Q: Can I double this recipe?
A: Absolutely! Just double the ingredients and divide the batter among more pans. Adjust baking time if using larger pans.

Q: Can I make these in a regular loaf pan?
A: Yes, use a 9×5-inch loaf pan and bake for about 45-50 minutes. Check doneness with a toothpick.

Q: Can I add nuts or chocolate chips?
A: Definitely! Add 1/4 cup of chopped nuts or mini chocolate chips for extra flavor and texture.

Conclusion

I’ve made these Cinnamon Swirl Pumpkin Bread Minis for everything from brunches to bake sales. They’re easy to make, packed with warm fall flavors, and customizable to your taste. Whether you’re sharing them with friends or enjoying one with your morning coffee, these mini loaves deliver the perfect blend of sweet pumpkin and cinnamon in every bite.