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Best Easy Mini Pumpkin Bread Loaves with Cinnamon Streusel

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These mini pumpkin bread loaves are perfectly moist and topped with a buttery cinnamon streusel. They’re kid-approved, easy to make, and ideal for fall mornings or after-school snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin purée (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) buttermilk, room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • For the Cinnamon Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup (57g) cold unsalted butter, cut into small cubes
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 6-cavity mini loaf pan thoroughly with butter or non-stick spray; dust with flour for easy release.
  2. Make the streusel: In a medium bowl, combine ½ cup flour, ½ cup packed brown sugar, 1 ½ teaspoons cinnamon, and a pinch of salt. Add cold cubed butter and cut in with a pastry cutter or two forks until mixture resembles coarse, pea-sized crumbs. Refrigerate while preparing batter.
  3. In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
  4. In a separate large bowl, whisk together 1 cup granulated sugar and ½ cup vegetable oil until well combined. Add eggs one at a time, whisking well after each. Mix in 1 cup pumpkin purée, ¼ cup buttermilk, and 1 teaspoon vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—a few lumps are fine. Do not over-mix.
  6. Divide batter evenly among the 6 cavities (about ⅓ cup each), filling each about ¾ full. Remove streusel from fridge and sprinkle generously over each loaf, pressing down very lightly.
  7. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 18 minutes. If tops brown too quickly, tent loosely with foil.
  8. Cool in pan on a wire rack for 10 minutes. Run a thin knife around edges, then turn out onto rack to cool completely before serving.

Notes

For best results, use room temperature eggs and buttermilk. Do not over-mix the batter. Keep streusel cold until ready to use. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free, use dairy-free butter and replace buttermilk with ¼ cup unsweetened almond milk mixed with 1 teaspoon lemon juice.

Nutrition

Keywords: mini pumpkin bread, pumpkin bread, cinnamon streusel, fall baking, easy pumpkin bread, mini loaves

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