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My hands-down favorite recipe in fall has always been my perfect moist Pumpkin Bread Mini Pumpkins. I’ve been making these for decades – it’s been a hit on Sweet C’s since 2010 – and they never fail to make me smile, year after year. This recipe is super simple, it’s bound to be your new favorite, too!
These delicious, easy Pumpkin Bread Mini Bundts, shaped to look just like Mini Pumpkins with a cinnamon stick stem – the most adorable and delightful fall treat ever! Perfect for Halloween and Thanksgiving parties or as a neighbor gift!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to Make Pumpkin Bread Mini Pumpkins
These Pumpkin Bread Mini Pumpkins even make perfectly delicious edible Halloween party decor – how would you display them??
Pumpkin Bread Bundt Cake Ingredients
To make this recipe, you will need the following ingredients:
- Pumpkin Puree (15-ounce can): Pumpkin puree is the star ingredient that provides the characteristic flavor and moisture to pumpkin bread. It adds natural sweetness and a rich, earthy taste.
- Eggs (4): Eggs act as a binding agent in the recipe, helping to give structure to the bread and create a tender crumb. They also contribute to the overall moisture.
- Vegetable Oil (1 cup): Vegetable oil provides moisture to the pumpkin bread, making it tender and preventing it from becoming too dry. It also adds richness to the flavor.
- Water (to loosen): Water is used to adjust the consistency of the batter. Depending on the moisture content of the other ingredients, you may need to add a small amount of water to achieve the right batter consistency.
- Sugar (3 cups): Sugar sweetens the bread and enhances the flavor of the pumpkin. It also contributes to the bread’s texture and helps with browning during baking.
- Whole Wheat All-Purpose Flour (3 1/2 cups): Whole wheat all-purpose flour adds a nutty, earthy flavor and some nutritional value to the bread. It provides structure and contributes to the bread’s density.
- Baking Soda (2 teaspoons): Baking soda is a leavening agent that helps the bread rise and become light and fluffy.
- Salt (1 1/2 teaspoons): Salt enhances the overall flavor of the bread by balancing the sweetness and other flavors. It also strengthens the gluten structure in the flour.
- Ground Cinnamon (1 1/2 teaspoons): Cinnamon is a warm and aromatic spice that imparts a classic pumpkin spice flavor to the bread. It adds depth and complexity to the taste.
- Ground Nutmeg (1 teaspoon): Nutmeg provides a slightly sweet and nutty flavor, complementing the cinnamon and enhancing the overall pumpkin spice profile.
- Ground Cloves (1/2 teaspoon): Cloves contribute a spicy, warm, and slightly peppery flavor to the bread. They add complexity to the spice blend.
- Cinnamon Sticks (8, as garnish): Cinnamon sticks are used as a decorative garnish for the mini pumpkin breads. They also add a subtle cinnamon aroma to the presentation.
Steps to Make Mini Bundt Cake Pumpkin Bread Pumpkins
Mix Wet Ingredients
Mix pumpkin, eggs, oil, salt, spices and sugar in one bowl, set aside.
Mix in Dry Ingredients
Sift flour and baking soda into mixture slowly folding both in. When mixture is completely combined, add up to 1/4 cup water to loosen mixture so that it is slightly runny- like a thick cake.
Bake
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. Let pumpkin bread cool for five minutes in bunt pan, then flip and let cool on baking rack until completely cool.
Decorate
Place bundts on top of each other. Trim off any excess bread if necessary to get the bundts to line up and take a circular, pumpkin shape. Place a cinnamon stick in the middle of each “pumpkin” as the stem (do not eat.)
Tips and Tricks to Perfect Pumpkin Bread Mini Pumpkins
Use Quality Ingredients: Start with fresh and high-quality ingredients, especially the pumpkin puree and spices, to ensure the best flavor.
Properly Measure Ingredients: Use proper measuring cups and spoons to accurately measure all the ingredients. Baking is a precise science, and accurate measurements matter.
Room Temperature Ingredients: Allow the eggs to come to room temperature before using them in the recipe. Room temperature eggs incorporate more evenly into the batter.
Whisk the Wet Ingredients: Whisk together the pumpkin puree, eggs, vegetable oil, and sugar until the mixture is well combined and smooth. This ensures even distribution of flavors and moisture.
Sift the Dry Ingredients: Sift the whole wheat all-purpose flour, baking soda, salt, and spices together. Sifting helps remove lumps and aerates the dry ingredients for a lighter texture.
Gradual Mixing: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can result in a tougher texture.
Use Mini Pumpkin Molds: Use mini pumpkin-shaped molds or mini bundt cake pans to achieve the pumpkin shape. Make sure to grease and flour the molds to prevent sticking.
Fill Molds Appropriately: Fill the molds about two-thirds full with the batter to leave room for rising during baking.
Tapping and Settling: Tap the filled molds gently on the counter to remove any air bubbles and help the batter settle evenly.
Bake at the Right Temperature: Preheat your oven to the correct temperature and place the mini pumpkins on the middle rack for even baking.
Check for Doneness: To test for doneness, insert a toothpick into the center of a mini pumpkin. If it comes out clean or with a few moist crumbs, they are done. Be careful not to overbake.
Cooling Time: Allow the mini pumpkins to cool in the molds for about 10-15 minutes before gently removing them to a wire rack to cool completely.
Decorative Garnish: When serving, add the cinnamon sticks as garnish to enhance the presentation and provide a subtle cinnamon aroma.
Store Properly: Store the mini pumpkin breads in an airtight container to maintain their freshness. You can also freeze them for longer storage.
Serve with Creativity: Present your mini pumpkin breads on a decorative plate or platter for a visually appealing presentation. Dust with powdered sugar for an extra touch of elegance.
Mini Pumpkin Bread Pumpkins FAQs
Yes, you can use fresh pumpkin puree. To make your own, roast or boil pumpkin until tender, then blend it into a smooth puree. Just ensure it’s well-drained to maintain the proper consistency.
Yes, you can use all-purpose flour if you prefer. Whole wheat all-purpose flour adds a nutty flavor and extra fiber, but all-purpose flour will work well too.
Ensure you thoroughly grease and flour the molds or pans before filling them with the batter to prevent sticking. Non-stick cooking spray can be helpful for this.
Yes, you can make this pumpkin bread recipe in a standard loaf pan. Adjust the baking time accordingly, as larger loaves will take longer to bake.
Store the mini pumpkin breads in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap them well and freeze for up to 2-3 months.
Absolutely! You can experiment with different spices like ginger, allspice, or cloves to create your preferred flavor profile. Additionally, you can add chopped nuts, raisins, or chocolate chips for extra texture and taste.
Yes, you can use different molds or pans, such as muffin tins or mini bundt cake pans, to make individual portions of pumpkin bread. Just adjust the baking time accordingly.
Yes, you can reduce the sugar slightly if you prefer a less sweet pumpkin bread. However, keep in mind that sugar contributes to the texture and moisture of the bread, so significant reductions may affect the final result.
Yes, you can use a gluten-free flour blend as a substitute for the whole wheat all-purpose flour. Make sure the blend is suitable for baking, and consider adding xanthan gum if the blend doesn’t contain it.
To check for doneness, insert a toothpick into the center of a mini pumpkin. If it comes out clean or with a few moist crumbs, they are done. Be careful not to overbake to ensure a moist texture.
What to Serve with Pumpkin Bread Mini Pumpkins:
Also try Pumpkin Spice Dump Muffins with Chocolate Chips and Hazelnuts, Halloween Oreo Krispie Treats, and Googly Eye Halloween Cupcakes.
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Pumpkin Bread Mini Pumpkins
Equipment
Ingredients
- 15 ounce can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 3 cups sugar
- 1 ½ teaspoons salt
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 3 ½ cups whole wheat all-purpose flour
- 2 teaspoons baking soda
- ¼ cup water, to loosen if necessary
- 8 cinnamon sticks, as garnish
Instructions
- Mix pumpkin, eggs, oil, salt, spices and sugar in one bowl, set aside.
- Sift flour and baking soda into mixture slowly as you fold it in.
- This might seem like a pain, but it will prevent lumps!
- When mixture is completely combined, add up to 1/4 cup water to loosen mixture so that it is slightly runny- like a thick cake.
- 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.
- Let pumpkin bread cool for five minutes in bunt pan, then flip and let cool on baking rack until completely cool.
- Place bundts on top of each other. Trim off any excess bread if necessary to get the bundts to line up and take a circular, pumpkin shape.
- Place a cinnamon stick in the middle of each "pumpkin" as the stem (do not eat.)
- Optional: use green icing to pipe swirly "vines" on top of pumpkins from the stem.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so stinking adorable and I’m sure they taste fab!
Courtney, these are so cute and festive! And yummy, don’t forget yummy.
Gorgeous picture and the pumpkin bread looks divine …pinned!
thanks Keri! Its really yummy!