Miniature Pumpkin Breads Recipe

Name: Miniature Pumpkin Breads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 3 cups raw pumpkin seeds (pepitas; about 15 ounces); 3 1/2 cups unbleached all purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground nutmeg; 3 cups canned pure pumpkin (about 24 ounces); 1 cup sugar; 1 cup (packed) golden brown sugar; 1 cup vegetable oil; 4 large eggs; 1 teaspoon minced peeled fresh ginger; 3/4 cup buttermilk

Servings: persons

Nonstick vegetable oil spray
3 cups raw pumpkin seeds (pepitas; about 15 ounces)
3 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3 cups canned pure pumpkin (about 24 ounces)
1 cup sugar
1 cup (packed) golden brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon minced peeled fresh ginger
3/4 cup buttermilk

1
Preheat oven to 350F.
2
Spray six 5 3/4x3 1/4x2-inch baby loaf pans with nonstick spray.
3
Spread seeds out on rimmed baking sheet.
4
Roast until beginning to color, stirring twice, about 20 minutes.
5
Cool seeds.
6
Set aside 1/2 cup whole seeds for topping.
7
Using on/off turns, coarsely grind remaining seeds in processor.
8
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl; whisk to blend.
9
Mix in ground pumpkin seeds.
10
Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended.
11
Gradually beat in oil, then eggs 1 at a time, then minced ginger.
12
Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
13
Divide batter among prepared pans.
14
Sprinkle with reserved 1/2 cup whole pumpkin seeds.
15
Bake breads until tester inserted into center comes out clean, about 1 hour.
16
Cool in pans.
17
(Can be made 1 day ahead.
18
Cover; store at room temperature.)

1771

kcal

Calories

106

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick vegetable oil spray, 3 cups raw pumpkin seeds (pepitas; about 15 ounces), 3 1/2 cups unbleached all purpose flour, 2 teaspoons baking powder, and more.

Yes, Miniature Pumpkin Breads falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Miniature Pumpkin Breads

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions