My Vegan Whole Wheat Pumpkin Bread Minis are quick and easy to make. They will look amazing on your Thanksgiving dessert table and can be modified to fit into your way of eating!
Vegan Pumpkin Bread All Year Long!
I served these Vegan Whole Wheat Pumpkin Bread Minis as part of a trio of desserts at one of my Halloween parties, along with my Mini Treacle Tarts, and Jenni Field’s Vegan Treacle Tart Ice Cream.
But these little cakes would be at home at your Thanksgiving dessert buffet, a Magical Creatures party, or just with a nice cup of hot chocolate while you sit in front of the fire.
I love pumpkin and encourage you to stock up on cans of organic pumpkin while they are plentiful. Be sure to check for sales after Thanksgiving too.
Can I Make Pumpkin Puree From Whole Pie Pumpkins?
After Tday you may even be able to find a sale on whole pie pumpkins. These are the small pumpkins and not the ones that use you to carve for Halloween.
You can cook as many as you want to make your own pumpkin puree and then freeze it in 1 1/2 cup portions. Click that link to get the step by step instructions on how to make your own pumpkin puree.
Is Homemade Pumpkin Puree the Same Texture As Canned?
Now that’s a great question! Depending on how you cook your pumpkin, your puree could be thinner than you are used to seeing in cans.
You can adjust the amount of water or liquid down in your recipe to account for it. Or you can strain some of the liquid our through a fine mesh strainer.
Can I Freeze Homemade Pumpkin Puree?
That’s the best part about DIY pumpkin puree – freezing it and using it all year long! I freeze some in ice cube trays and then transfer to a ziplock bag so I can grab some to sub for oil in baking.
The rest I freeze in 1 1/2 cup portions which equals the amount in one can.
Can I Make this Vegan Whole Wheat Pumpkin Bread Gluten-Free?
Just substitute your favorite gluten-free baking blend in place of the whole wheat flour. Bob’s Red Mill or Krusteaz gluten-free blend.
Since blends vary in thickness and texture you may have to adjust the amount a little by either adding a little more flour or liquid.
How Can I Make These Oil-Free?
Just substitute applesauce or additional pumpkin puree for the oil. Just realize that made oil-free they will dry out faster and be best the day they are made.
What Can I Use in Place of the Brown Sugar?
You can always use the sweetener of your choice to taste. The trick is to taste the batter as you add it to find out how much is just the right amount.
Since this is vegan you can taste the raw batter. Depending if you are subbing a liquid or dry sweetener you may have to adjust the flour and liquid amounts in your recipe.
Looking for More Vegan Thanksgiving Recipes?
Here are some of my favorites:
Mains
- Vegan Thanksgiving Casserole and Gravy
- Easy Thanksgiving Dinner for Two
- Vegan Slow Cooker Veggie Loaf
Sides
- Holiday Sweet Potato Casserole
- Thanksgiving Potato Stuffing Balls with a Cranberry Center
- Gluten-free Vegan Teff Stuffing with Roasted Butternut Squash
- Creamy Vegan Greens
Desserts
Vegan Whole Wheat Pumpkin Bread Minis
Brighten up your fall tablescape with these deliciously spiced whole wheat pumpkin bread minis. These are great for Thanksgiving or anytime you find a can of pumpkin hiding in your pantry!
Ingredients
Dry Ingredients
- 4 cups whole wheat flour
- 1 tablespoon plus 2 teaspoons ground cinnamon
- 1 tablespoon baking powder
- 2 teaspoon ground allspice
- 2 teaspoons ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 3 cups unsweetened nondairy milk
- 2 cups packed brown sugar
- 1 1/2 cups pureed pumpkin, about 1-15 ounce can
- 1/2 cup mild oil, or substitute applesauce or extra pureed pumpkin
- 1/4 cup ground flaxseed
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees and put muffin liners in a 12 muffin pan. or oil your mini pumpkin pan.
- Mix the dry ingredients in a large mixing bowl and set aside.
- Mix the wet ingredients in a smaller bowl and then pour the wet ingredients in the dry.
- Mix thoroughly and divide the batter to fill 24 muffins or mini pumpkins.
- Bake for 18 to 22 minutes or until a toothpick comes out clean.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 408Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 5mgSodium 359mgCarbohydrates 68gFiber 6gSugar 32gProtein 9g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
More pumpkin recipes for you to try:
- Slow Cooker Maple Pumpkin Spice Latte
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Pumpkin Cranberry Dog Cookies
- Vegan Pumpkin Spice Frozen Coffee
- Slow Cooker Pumpkin Coconut Caramel Sauce
- Slow Cooker Pumpkin Spice Cashew Creamer
- Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal
- Vegan Pumpkin Gingerbread with No Added Oil
- Harry Potter’s Pumpkin Juice
- Vegan Pecan Pumpkin Shake – No Ice Cream Needed!
Erin Dee says
These pumpkin bread minis look delicious! They’re so easy to make and would be great in the mornings with a cup of coffee!
Nicole Dawson says
These pumpkin minis not only look adorable, but they sound delicious too. It would be fun to make these for a holiday brunch or get-together.
Pam says
Hi Kathy!
This recipe sounds delicious and I happen to have that nordicware pumpkin baking mold. (I like pumpkin dishes all winter and my husband puts up with me. lol.)
Wondering if it would be possible to substitute some date syrup for either part or all of the brown sugar? Thanks.
Kathy Hester says
I think that would work. You might have to add a little extra flour since you’re adding more liquid.