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  • Jessica Larit

Mini Pumpkin Coffee Cake Loaves!


I am so happy to share this recipe with you! It is an all time favorite of mine. :) These mini pumpkin coffee cake loaves are incredible! They are so moist with the best crumble on top! I can eat this for breakfast, brunch, snack, or dessert! haha

I hope you love it as much as I do! xo


Ingredients:

-1 cup & 3 tbsp of organic canned pumpkin (not pumpkin pie)

-1/2 cup salted butter (softened)

-1/2 cup dark brown sugar (packed)

-1/4 cup granulated sugar

-2 eggs

-3/4 teaspoon vanilla extract

-1 1/4 cup all purpose flour

-1 teaspoon ground cinnamon

-1 teaspoon pumpkin pie spice

-1 1/4 teaspoon baking powder

-1/2 teaspoon baking soda

-1/4 teaspoon salt

Crumble Topping:

-1/2 cup all purpose flour

-1/4 cup dark brown sugar

-1/4 cup granulated sugar

-1/4 cup salted butter (softened)

-2 teaspoons ground cinnamon

Next Step:

-Preheat the oven to 350F and lightly butter a mini loaf pan. This recipe will yield 8 mini loaves.

-In a large bowl add the softened butter, granulated sugar, and brown sugar.

-Using a hand or stand mixer, mix until combined.

-Then add in the eggs, vanilla, and pumpkin. Mix until well blended.

-In a separate bowl, add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Whisk to combine.

-Pour the flour mixture into the pumpkin mixture and mix until combined.

-Add the batter to the mini loaf pan. (I used around 1/3 cup in each loaf) Make sure to use ALL of the batter. Set aside.

-To make the crumble, add all of the ingredients into a small bowl. The flour, sugar, brown sugar, butter, and cinnamon. Using your hands mix and squeeze until a good crumble forms. It will take a few minutes.

-Sprinkle the crumble all over the loaves.

-Bake for 25 minutes.

-Take out and let cool for 10 minutes.

-Serve and ENJOY!!!

*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet


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