Our hands-down favorite recipe in fall has always been our solid moist Pumpkin Bread Mini Pumpkins. We've been making these for decades – it's been a hit on Avdaye since 2010 – and they never fail to make us smile, year after year. This recipe is simple, it's bound to be your new favorite, too!

These good, easy Pumpkin Bread Mini Bundtsshaped to look like Mini Pumpkins with a cinnamon stick stem – the most adorable and delightful fall treat ever! Suited to Halloween and Thanksgiving parties or as a neighbor gift!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

What stands out

Why You'll Love This Recipe

They're a showstopper dessert that looks way more impressive than the effort it actually takes to make
Kids and adults alike love helping stack and decorate them – it's a fun hands-on activity for fall baking days
Made with real pumpkin puree and cozy spices, so every bite tastes like fall, not looks like it
They photograph beautifully, making them a favorite for Halloween tablescapes, Thanksgiving dessert spreads, or fall party platters
No pumpkin-shaped pan needed – a mini bundt pan and a cinnamon stick for that signature stem

How to Make Pumpkin Bread Mini Pumpkins

These Pumpkin Bread Mini Pumpkins even make perfectly good edible Halloween party decor – how would you display them?

Pumpkin Bread Bundt Cake Ingredients

To make this recipe, you will need the following ingredients:

Pumpkin Puree (15-ounce can): Pumpkin puree is the star ingredient that provides the characteristic flavor and moisture to pumpkin bread. It adds natural sweetness and a rich, earthy taste.
Eggs (4): Eggs act as a binding agent in the recipe, helping to give structure to the bread and create a tender crumb. They also contribute to the overall moisture.
Vegetable Oil (1 cup): Vegetable oil provides moisture to the pumpkin bread, making it tender and preventing it from becoming too dry. It also adds richness to the flavor.
Water (to loosen): Water is used to adjust the consistency of the batter. Depending on the moisture content of the other ingredients, you may need to add a small amount of water to achieve the right batter consistency.
Sugar (3 cups): Sugar sweetens the bread and enhances the flavor of the pumpkin. It also contributes to the bread's texture and helps with browning during baking.
Whole Wheat All-Purpose Flour (3 1/2 cups): Whole wheat all-purpose flour adds a nutty, earthy flavor and some nutritional value to the bread. It provides structure and contributes to the bread's density.
Baking Soda (2 teaspoons): Baking soda is a leavening agent that helps the bread rise and become light and fluffy.
Salt (1 1/2 teaspoons): Salt enhances the overall flavor of the bread by balancing the sweetness and other flavors. It also strengthens the gluten structure in the flour.
Ground Cinnamon (1 1/2 teaspoons): Cinnamon is a warm and aromatic spice that imparts a classic pumpkin spice flavor to the bread. It adds depth and complexity to the taste.
Ground Nutmeg (1 teaspoon): Nutmeg provides a slightly sweet and nutty flavor, complementing the cinnamon and enhancing the overall pumpkin spice profile.
Ground Cloves (1/2 teaspoon): Cloves contribute a spicy, warm, and slightly peppery flavor to the bread. They add complexity to the spice blend.
Cinnamon Sticks (8, as garnish): Cinnamon sticks are used as a decorative garnish for the mini pumpkin breads. They also add a subtle cinnamon aroma to the presentation.

Steps to Make Mini Bundt Cake Pumpkin Bread Pumpkins

Mix Wet Ingredients

Mix pumpkin, eggs, oil, salt, spices and sugar in one bowl, set aside.

Mix in Dry Ingredients

Sift flour and baking soda into mixture slowly folding both in. When mixture is completely combined, add up to 1/4 cup water to loosen mixture so that it is slightly runny- like a thick cake.

Bake

Bake at 350 for 15-25 minutes in mini bundt cakes, until slightly browned. For a loaf or larger pan, bake for 20-30 minutes. Let pumpkin bread cool for five minutes in bunt pan, then flip and let cool on baking rack until completely cool.

Decorate

Place bundts on top of each other. Trim off any excess bread if necessary to get the bundts to line up and take a circular, pumpkin shape. Place a cinnamon stick in the middle of each “pumpkin” as the stem (do not eat.)

If you'd like, you can spread a little frosting in the middle – we love cream cheese frosting with pumpkin bread!

Kitchen notes

Use Quality Ingredients: Start with fresh and high-quality ingredients, especially the pumpkin puree and spices, to ensure the best flavor.

Properly Measure Ingredients: Use proper measuring cups and spoons to accurately measure all the ingredients. Baking is a precise science, and accurate measurements matter.

Room Temperature Ingredients: Allow the eggs to come to room temperature before using them in the recipe. Room temperature eggs incorporate more evenly into the batter.

Whisk the Wet Ingredients: Whisk together the pumpkin puree, eggs, vegetable oil, and sugar until the mixture is well combined and smooth. This ensures even distribution of flavors and moisture.

Use Mini Pumpkin Molds: Use mini pumpkin-shaped molds or mini bundt cake pans to achieve the pumpkin shape. grease and flour the molds to prevent sticking.

Fill Molds Appropriately: Fill the molds about two-thirds full with the batter to leave room for rising during baking.

Tapping and Settling: Tap the filled molds gently on the counter to remove any air bubbles and help the batter settle evenly.

Bake at the Right Temperature: Preheat your oven to the correct temperature and place the mini pumpkins on the middle rack for even baking.

Check for Doneness: To test for doneness, insert a toothpick into the center of a mini pumpkin. If it comes out clean or with a few moist crumbs, they are done. Be careful not to overbake.

Store Properly: Store the mini pumpkin breads in an airtight container to maintain their freshness. You can also freeze them for longer storage.

Serve with Creativity: Present your mini pumpkin breads on a decorative plate or platter for a visually appealing presentation. Dust with powdered sugar for an extra touch of elegance.

Mini Pumpkin Bread Pumpkins FAQs

Can we use fresh pumpkin instead of pumpkin puree?

Yes, you can use fresh pumpkin puree. To make your own, roast or boil pumpkin until tender, then blend it into a smooth puree. ensure it's well-drained to maintain the proper consistency.

Can we use different types of flour, like all-purpose flour, instead of whole wheat all-purpose flour?

Yes, you can use all-purpose flour if you prefer. Whole wheat all-purpose flour adds a nutty flavor and extra fiber, but all-purpose flour will work well too.

How can we prevent pumpkin bread from sticking to bundt molds?

Ensure you thoroughly grease and flour the molds or pans before filling them with the batter to prevent sticking. Non-stick cooking spray can be helpful for this.

Can we use this pumpkin bread recipe for regular sized loaves?

Yes, you can make this pumpkin bread recipe in a standard loaf pan. Adjust the baking time accordingly, as larger loaves will take longer to bake.

How can we store pumpkin bread pumpkins?

Store the mini pumpkin breads in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap them well and freeze for up to 2-3 months.

Can we use different flavors or mix-ins for this recipe?

Absolutely! You can experiment with different spices like ginger, allspice, or cloves to create your preferred flavor profile. Additionally, you can add chopped nuts, raisins, or chocolate chips for extra texture and taste.

Can we use a different type of mold or pan if we don't have mini pumpkin-shaped ones?

Yes, you can use different molds or pans, such as muffin tins or mini bundt cake pans, to make individual portions of pumpkin bread. adjust the baking time accordingly.

Can we reduce the amount of sugar in the recipe for a healthier option?

Yes, you can reduce the sugar slightly if you prefer a less sweet pumpkin bread. However, keep in mind that sugar contributes to the texture and moisture of the bread, so significant reductions may affect the final result.

Can we make these mini pumpkins gluten-free?

Yes, you can use a gluten-free flour blend as a substitute for the whole wheat all-purpose flour. Make sure the blend is suitable for baking, and consider adding xanthan gum if the blend doesn't contain it.

How can we tell if the mini pumpkin breads are done baking?

To check for doneness, insert a toothpick into the center of a mini pumpkin. If it comes out clean or with a few moist crumbs, they are done. Be careful not to overbake to ensure a moist texture.

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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, to loosen if necessary
8 cinnamon sticks, as garnish

Method

Mix pumpkin, eggs, oil, salt, spices and sugar in one bowl, set aside.
Sift flour and baking soda into mixture slowly as you fold it in.
This might seem like a pain, but it will prevent lumps!
When mixture is completely combined, add up to 1/4 cup water to loosen mixture so that it is slightly runny- like a thick cake.
Bake at 350 for 20-25 minutes in mini bundt cakes, until slightly browned. For a loaf or larger pan, bake for 20-30 minutes.
Let pumpkin bread cool for five minutes in bunt pan, then flip and let cool on baking rack until completely cool.
Place bundts on top of each other. Trim off any excess bread if necessary to get the bundts to line up and take a circular, pumpkin shape.
Place a cinnamon stick in the middle of each "pumpkin" as the stem (do not eat.)
Optional: use green icing to pipe swirly "vines" on top of pumpkins from the stem, or use a little cream cheese frosting in the middle if desired.
Enjoy!