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Pumpkin Bread Mini Pumpkins Recipe

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4.3 from 13 reviews

These Pumpkin Bread Mini Pumpkins are adorable, festive treats perfect for fall gatherings or Halloween parties. Made with wholesome whole wheat flour and warm spices like cinnamon, nutmeg, and cloves, they deliver all the cozy flavor of pumpkin bread in a charming mini bundt cake form shaped like little pumpkins. Garnished with cinnamon sticks for stems and optional decorative icing, these quick-baking delights are both fun to make and eat.

  • Total Time: 40 minutes
  • Yield: 8 mini pumpkins

Ingredients

Main 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 (optional, to loosen batter)
  • 8 cinnamon sticks (for garnish)

Instructions

  1. Mix Wet Ingredients and Spices: In a large mixing bowl, combine the pumpkin puree, eggs, vegetable oil, sugar, salt, ground cinnamon, ground nutmeg, and ground cloves. Stir well until all ingredients are thoroughly blended and set aside.
  2. Sift and Fold Dry Ingredients: Slowly sift the whole wheat all-purpose flour and baking soda into the wet mixture. Gently fold the dry ingredients into the wet to prevent lumps and ensure a smooth batter.
  3. Adjust Batter Consistency: If the batter appears too thick, add up to 1/4 cup water to loosen it slightly. The consistency should be thick yet pourable, similar to a dense cake batter.
  4. Bake Mini Bundt Cakes: Preheat your oven to 350°F (175°C). Pour the batter into greased mini bundt cake pans. Bake for 20-25 minutes or until the tops are slightly browned and a toothpick inserted comes out clean. For a larger loaf or pan, bake for 20-30 minutes.
  5. Cool and Assemble: Remove the mini bundts from the oven and let them cool for 5 minutes in the pan. Then, carefully invert onto a cooling rack and allow them to cool completely.
  6. Create Mini Pumpkin Shapes: Stack two mini bundts on top of each other to form a pumpkin shape. Trim any excess bread from one bundt if needed to align the layers neatly for a more realistic pumpkin look.
  7. Add Cinnamon Stick Stem and Decorate: Insert a cinnamon stick into the center top of each mini pumpkin to serve as a stem (do not eat the cinnamon stick). Optionally, pipe green icing or cream cheese frosting to create decorative vines and enhance the pumpkin appearance.
  8. Serve and Enjoy: Your adorable Pumpkin Bread Mini Pumpkins are ready to enjoy at room temperature. Perfect for festive dessert tables or fall celebrations.

Notes

  • You can substitute whole wheat all-purpose flour with regular all-purpose flour if preferred.
  • Adding a bit of cream cheese frosting will enhance sweetness and add a creamy texture.
  • Ensure not to eat the cinnamon sticks used for garnish as they are for decoration only.
  • If you don't have mini bundt pans, you can use muffin tins or a loaf pan, adjusting baking time accordingly.
  • Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/pumpkin-bread-mini-pumpkins-recipe/