Pumpkin Bread Mini Pumpkins

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Pumpkin bread mini pumpkins at - these are TOO cute and SO easy to make! #pumpkinbread #halloween #pumpkin

I love pumpkin bread- I usually head out to Sam’s Club in the fall months to stock up with as many huge cans as I can to keep me well stocked throughout the year.

This fall, I wanted to try something a little different with my delicious, moist and flavor-packed bread recipe- make them into Pumpkin Bread Mini Pumpkins !

Pumpkin Bread Mini Pumpkins
Recipe type: Breads
Cuisine: American
  • For The Bread
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • water, to loosen
  • 3 cups sugar
  • 3½ cups whole wheat all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • For The Icing
  • 1 cup powdered sugar, (give or take, depending on desired consistency)
  • ¼ cup milk
  • 2 tablespoons lemon juice
  1. For The Bread
  2. Mix pumpkin, eggs, salt, spices and sugar in one bowl, set aside.
  3. Sift flour and baking soda into mixture slowly as you fold it in.
  4. This might seem like a pain, but it will prevent lumps!
  5. When mixture is completely combined, add up to ¼ cup water to loosen mixture so that it is slightly runny- like a thick cake.
  6. Bake at 350 for 15-25 minutes in mini bundt cakes, until slightly browned. For a loaf or larger pan, bake for 20-30 minutes.
  7. For The Icing:
  8. Mix the sugar milk and juice vigorously, until all lumps are gone and icing is shiny.
  9. For runnier mixure, add more milk. For thicker, add more sugar.
  10. Drizzle over bread and let set, about 5 minutes.
  11. Top with cinnamon stick for stem of pumpkin.



Making these is incredibly easy- using a mini bundt cake, I baked the following recipe until slightly browned (about 15 minutes in my oven at high altitude- please watch yours closely as my oven tends to be a bit whacky). When cool, I cut any excess bread off the bottoms of each bundt to have a nice, flat surface- and simply placed on bundt on top of another!

I then iced, and placed a cinnamon stick in the middle as a pumpkin stem.

I think these are absolutely adorable…. but sadly they didn’t last long! Little man quickly consumed the whole batch in 2 days! (which for my picky eater is nothing short of a miracle, especially considering it contains something actually healthy like pumpkin).

Guess it is time to make more!




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