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Healthy Mini Pumpkin Bread (No Refined Sugar) - Cozy, Naturally Sweet Treats

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Pumpkin puree (1 cup; canned 100% pumpkin, not pie filling)
  • Large eggs (2)
  • Pure maple syrup (1/3 cup)
  • Medjool dates (4–5, pitted and chopped; about 1/2 cup lightly packed)
  • Plain Greek yogurt (1/3 cup; 2% or whole for best texture)
  • Avocado oil or light olive oil (3 tablespoons)
  • Vanilla extract (2 teaspoons)
  • White whole wheat flour (1 1/2 cups) or a 50/50 mix of whole wheat pastry flour and all-purpose
  • Baking powder (1 teaspoon)
  • Baking soda (1/2 teaspoon)
  • Fine sea salt (1/2 teaspoon)
  • Pumpkin pie spice (2 teaspoons) or a mix of cinnamon, ginger, nutmeg, and cloves
  • Optional add-ins: chopped walnuts or pecans (1/2 cup), dark chocolate chips (1/2 cup), pepitas for topping
  • For the pan: nonstick spray or a little oil, and parchment strips if you prefer easy lifting

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Lightly grease a 4-cavity mini loaf pan or line with parchment. You can also use a muffin tin (yields about 10–12 muffins) or two mini loaf pans.
  2. Soften the dates. If your dates are firm, soak them in hot water for 5 minutes, then drain well. This helps them blend in smoothly and sweeten the batter evenly.
  3. Mix the wet ingredients. In a large bowl, whisk the pumpkin, eggs, maple syrup, yogurt, oil, and vanilla until smooth. Stir in the chopped dates.
  4. Combine the dry ingredients. In a separate bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  5. Bring it together. Add the dry mixture to the wet bowl. Stir gently until just combined. The batter should be thick but scoopable. Fold in any optional add-ins.
  6. Fill the pans. Divide the batter evenly among the mini loaf wells, filling each about 2/3 to 3/4 full. Sprinkle pepitas on top if you like.
  7. Bake. Bake for 18–24 minutes, depending on your pan. The tops should be set, lightly springy, and a toothpick should come out mostly clean with a few moist crumbs.
  8. Cool. Let the loaves rest in the pan for 10 minutes, then transfer to a rack to cool completely. This helps lock in moisture and prevents crumbling.
  9. Serve. Enjoy warm or at room temperature. A swipe of almond butter is especially good.