Mini pumpkin bread with maple syrup

Of course they are not real bread – they are cakes. The name is connected to the size and shape of loaf. Maybe they should be called rather square muffins. We have Autumn season so the right time for pumpkin baking. Here the combo with maple syrup what is very successful if we speak about taste. For more joy the top is poured with maple caramel. The cake smells like Autumn and is very moist (maybe even sticky). It matches perfectly the Autumnal vibe (and a cup of coffee). Enjoy!


6 mini loaf or 12 – hole muffin pan



  • ½ cup plant oil
  • ¾ cup maple syrup
  • ½ cup dark brown sugar
  • 2 eggs
  • 1 ½ cup pumpkin puree (store bought or home made)
  • ¼ cup kefir or buttermilk
  • 1 tablespoon orange zest
  • ¼ cup pecans (cut roughly)
  • ¼ cup raisins
  • 1 ¾ cup all purpose flour
  • 1 teaspoon soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon

Maple caramel:

  • ½ cup maple syrup
  • 3 tablespoons butter
  • ¼ cup whipping cream



Grease and dust with flour mini loaf pan or line 12 – hole standard muffin pan. Preheat oven to 350°F.

In a bowl of a stand mixer beat oil, sugar and maple syrup until light. Add eggs, one at the time beating until combined. Add pumpkin puree, kefir and orange zest. In a separated bowl mix flour, soda, baking powder, cinnamon and salt. Gradually add flour mixture to the oil mixture mixing until just combined. Add pecans and raisins. Fill each pan hole to the ¾ of capacity. Bake for 40-45 minutes (the wooden skewer inserted into the centre could be a little covered with crumbs). Leave in the pan for few minutes then transfer to a wire rack to cool completely.  

Prepare maple caramel: pour maple syrup to the sauce pan and heat until boiling. Boil for further 5 minutes until darker slightly. Stir in butter and cream and cook for 5-10 minutes until slightly thicken. Cool slightly. Pour over cakes before serving.






Category: Tea- and bundtcakes.

Tags: maple syrup, pecans, pumpkin, raisins.

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