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Best Mini Pumpkin Bread with Cinnamon Streusel

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Tender mini pumpkin bread with a buttery cinnamon streusel swirled through the middle and piled high on top. This recipe recreates a beloved bakery favorite with a perfectly moist crumb and crackly streusel topping.

Ingredients

Scale
  • For the Cinnamon Streusel:
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (70g) packed light brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1½ teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ¼ cup (57g) unsalted butter, melted
  • Pinch of salt
  • For the Mini Pumpkin Bread:
  • 1½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (or avocado oil)
  • ¼ cup (60ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line mini loaf pan cavities with parchment paper strips, leaving about 1 inch overhang on two opposite sides.
  2. Make the cinnamon streusel: In a medium bowl, whisk together ½ cup flour, ⅓ cup packed brown sugar, 2 tablespoons granulated sugar, 1½ teaspoons cinnamon, and a pinch of salt. Pour in ¼ cup melted butter and stir with a fork until clumps form. Spread streusel on a small baking sheet and freeze for 10 minutes while making the batter.
  3. Mix dry ingredients: In a large bowl, whisk together 1½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ½ teaspoon salt until evenly distributed (about 20 seconds).
  4. Combine wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, ½ cup granulated sugar, ¼ cup packed brown sugar, 2 eggs, ⅓ cup oil, ¼ cup buttermilk, and 1 teaspoon vanilla until smooth and glossy.
  5. Make the batter: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no dry flour remains (about 10-12 strokes). Do not overmix; a few lumps are fine.
  6. Layer: Spoon about 1 tablespoon batter into each mini loaf cavity. Sprinkle about 1 tablespoon chilled streusel over batter. Add another tablespoon batter on top, spreading gently. Finish with 1-2 tablespoons streusel per loaf, pressing lightly into the top.
  7. Bake on center rack for 22-28 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly (around 18 minutes), tent loosely with foil.
  8. Cool in pan for 10 minutes, then use parchment overhang to lift loaves onto a wire rack. Cool completely (about 30 minutes) before slicing.

Notes

For best texture, use room temperature eggs and buttermilk. Chill the streusel before layering to prevent sinking. Do not overmix the batter. For a full-sized loaf, bake in a 9×5-inch pan for 50-60 minutes. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: mini pumpkin bread, cinnamon streusel, pumpkin bread, fall baking, mini loaf, pumpkin recipe, streusel topping

Find it online: https://lolaspoon.com/best-mini-pumpkin-bread-with-cinnamon-streusel/