Description

Experience the essence of autumn with these delectable mini pumpkin spice cake loaves. Each bite delivers a moist, spiced treat that perfectly balances sweetness and warmth, making them ideal for cozy gatherings or as a comforting snack. Whether enjoyed fresh from the oven or drizzled with cream cheese frosting, these loaves are a delightful way to embrace the season. Easy to make and packed with nostalgic flavors, they will surely become a favorite in your fall baking repertoire.

Ingredients

Scale

1 cup canned pumpkin puree
1 ½ cups all-purpose flour
1 cup granulated sugar
2 large eggs
½ cup vegetable oil (or melted butter)
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp pumpkin pie spice
½ tsp salt

For the cream cheese frosting

8 oz (226 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease mini loaf pans.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt.
In another bowl, mix pumpkin puree, sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well.
Gradually combine dry ingredients into the wet mixture until just combined; avoid overmixing.
Pour batter into prepared pans about two-thirds full.
Bake for 25-30 minutes or until a toothpick comes out clean. Let cool before removing from pans.
Make the cream cheese frosting: beat the cream cheese and softened butter together until completely smooth, then add the sifted powdered sugar a cup at a time on low speed. Beat in the vanilla and continue for 1 minute more, until light and spreadable. Frost only once the bake has cooled completely.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini loaf (70g)
Calories: 460
Sugar: 44g
Sodium: 209mg
Fat: 22g
Saturated Fat: 9.5g
Unsaturated Fat: 12g
Trans Fat: 0.3g
Carbohydrates: 63g
Fiber: 1g
Protein: 4.2g
Cholesterol: 69mg

Keywords: - For added flavor, consider using fresh pumpkin puree instead of canned. - Substitute gluten-free flour for all-purpose flour or add chocolate chips for a twist. - Store leftovers in an airtight container at room temperature for up to three days.