In early September, I saw someone announce the fall season on social media. In addition to people pointing out that it was too early for the announcement, the word police corrected the person with the word autumn. Since both terms are correct, we can call the season whatever we prefer. I think autumn is a pretty sounding word, so I’ll use it for the rest of this post. Whatever you call it, these Pumpkin Spice Mini Loaves are a perfect little celebration of the season. They have just the right amount of pumpkin spices, making them so fragrant that your kitchen will smell like cozy autumn heaven.
I call them loaves because I originally made them in mini loaf pans. They’re so cute and delicious that I often give them as holiday gifts. This year I decided to try them in ramekins and I loved the results! I used 6-ounce ramekins, but you can use 8-ounce ramekins, any size mini loaf pans, a muffin pan or even an 8 or 9-inch loaf pan. Keep in mind that baking times will differ. To find the ramekins I used, click here.
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mini loaves
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- 1 1/2 cups (6.75 ounces) all purpose flour, sifted
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3/8 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg preferably freshly ground
- 1/8 teaspoon ground cloves
- 1/2 cup (4 ounces) unsalted butter, softened
- 1 cup (7 ounces) brown sugar
- 2 large eggs
- 1 cup (8 ounces) pure pumpkin purée
- 1 teaspoon pure vanilla extract
- 1/3 cup caramel sauce, purchased or homemade
- 1/4 cup roasted, salted shelled pumpkin seeds
- 3 ounces cream cheese, softened
- 6 tablespoons (3 ounces) unsalted butter, softened
- 1/2 teaspoon pure vanilla extract
- pinch fine sea salt
- 2 cups (8 ounces) powdered sugar, sifted
- 1-2 teaspoons heavy cream, room temperature
Ingredients
Pumpkin Spice Mini Loaves
Cream Cheese Frosting
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- Preheat oven to 350ºF. Grease and flour seven 6-ounce ramekins or six 8-ounce ramekins or any loaf pans of your choice.
- In a large bowl, sift together flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. Set aside.
- In a separate large bowl, cream butter and brown sugar together with an electric mixer until light and fluffy.
- Beat in eggs, one at a time, until well combined.
- Beat in pumpkin and vanilla until combined.
- Stir in flour mixture just until combined.
- Divide batter evenly into prepared ramekins. Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Do not overbake. (Mini loaves or muffins bake for 15-25 minutes, depending on size. 8 or 9-inch loaf bakes for 40-50 minutes)
- Cool completely if serving in ramekins or remove from pans after cooling for 10 minutes. Continue to cool on wire rack.
- Make 3/4-inch well in the center of each loaf. Fill with caramel sauce. (For an 8 or 9-inch loaf, poke multiple holes with a skewer. Fill with caramel sauce.)
- Top with cream cheese frosting and pumpkin seeds
- In a large bowl, beat cream cheese and butter together with an electric mixer until smooth.
- Add vanilla extract and salt and beat until combined.
- Gradually add powdered sugar and beat at medium speed until combined.
- Add heavy cream and beat at low speed until combined.