Description
Delightful mini loaves capturing the essence of autumn with a cinnamon swirl and rich pumpkin flavor.
Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 to 3 tablespoons cinnamon sugar
Instructions
- Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position.
- Prepare the mini loaf pans by lightly greasing them and lining with parchment paper.
- In a medium mixing bowl, combine the egg, granulated sugar, brown sugar, pumpkin, canola oil, and vanilla extract. Whisk until smooth.
- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Mix until no dry streaks remain.
- Scoop the batter into the prepared pans, then sprinkle cinnamon sugar over the top and swirl it into the batter.
- Bake for 20 to 23 minutes (brownie pan) or 28 to 30 minutes (mini loaf pans), until a toothpick comes out mostly clean.
- Cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh pumpkin pie spice and measure your ingredients accurately.