I’m giving pumpkin bread the bite-size treatment…and there’s a very practical reason: I get to eat it sooner! These Pumpkin Bread Bites bake in just 10 to 12 minutes, so there’s less time hovering near the oven and more time enjoying a soft, warmly spiced nibble.

A plate of pumpkin muffins, some topped with pumpkin seeds, sits on a white surface with a green towel, wooden board, and decorative mini pumpkins in the background—perfectly capturing the cozy charm of homemade Pumpkin Bread Bites.

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Pumpkin muffins, some topped with pumpkin seeds, are arranged on a wooden board with a green and white kitchen towel nearby, resembling delightful Pumpkin Bread Bites perfect for sharing.

You know I love an ingredient that multitasks. Here, pumpkin helps create that tender texture while adding fiber and beta carotene, which our bodies convert to vitamin A. Whole wheat flour and oats bring some extra fiber, too. If you’ve tried my Pumpkin Pie Overnight Oats, you already know how happily pumpkin and oats get along.

My favorite way to enjoy these bread bites!

These are made for that afternoon moment when you want something delish with your coffee but aren’t quite ready to commit to cookies. My move? Split one open while it’s still slightly warm and add a swipe of my Pumpkin Peanut Butter Spread. The spread gets a little melty and the pumpkin spice really comes through…and suddenly I’m very glad I baked a whole batch! Whipped butter and light cream cheese are scrumptious toppers too, and so is a spoonful of my Blueberry Chia Jam (or a drizzle of maple syrup!).

A glass bowl filled with orange batter sits on a light surface, ready to become delicious Pumpkin Bread Bites. A white spatula with a long handle rests inside the bowl, partially covered in the batter.
A muffin tin with 24 round, unbaked batter portions inside each cup. The majority of the batter is plain, while a few portions at the bottom have green herbs or vegetables mixed in—perfect for making savory Pumpkin Bread Bites with a hint of freshness in every bite.
Mini pumpkin muffins, some topped with pumpkin seeds, are arranged on a wooden board and a white plate. Reminiscent of Pumpkin Bread Bites, this display is made even cozier by a green striped towel placed next to the board, creating an inviting and warm atmosphere.
2-bite pumpkin bread! I love the ones with extra pumpkin seeds on top.

Canned pumpkin earns its pantry space all year long in my kitchen—it’s ready whenever I want to stir a little fall into something! If you’re on a pumpkin kick, here are some more treats to try:

A plate of pumpkin muffins, some topped with pumpkin seeds, sits on a white surface with a green towel, wooden board, and decorative mini pumpkins in the background—perfectly capturing the cozy charm of homemade Pumpkin Bread Bites.
Mini pumpkin muffins, also known as Pumpkin Bread Bites, are stacked on a wooden board, with one muffin showing a bite taken out. A green striped cloth lies to the side. Some muffins are topped with pumpkin seeds.

Try these Superfood Brownie Bites!

A plate of small Pumpkin Bread Bites muffins, some topped with pumpkin seeds, sits on a white surface. Decorative mini pumpkins are in the background.
(5 stars) 3 ratings

Pumpkin Bread Bites

These bite-size delights are especially good in the fall when we crave the cozy flavors of pumpkin, maple, and cinnamon.
Yield: 36 bites
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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Ingredients
 

  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ½ cup oats, quick cooking or old fashioned
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 large egg
  • 2 tablespoons avocado oil
  • ½ cup maple syrup*
  • 1 teaspoon vanilla extract
  • 1 cup canned 100% pure pumpkin
  • ½ cup almond milk, or any preferred milk
  • 2 tablespoons pumpkin seeds, optional

Instructions
 

  • Preheat oven to 350ºF. Liberally mist a mini muffin pan with oil spray.
  • In large mixing bowl, whisk together flours, oats, baking powder, baking soda, salt, and pumpkin pie spice.
  • In medium mixing bowl, whisk together egg, oil, maple syrup, and vanilla. Add pumpkin and milk and whisk to combine.
  • Pour wet ingredients over dry ingredients and, using a rubber spatula, gently fold ingredients together until just combined. The batter will be thick and spongy. Don’t worry about a leaving a few lumps in the batter. Divide batter evenly between muffin compartments, filling each cup about 3/4 full. Sprinkle tops of muffins with optional pumpkin seeds if using.
  • Bake 10 to 12 minutes, or until an inserted toothpick comes out clean. These will stay fresh on the counter in a sealed container or bag for up to two days, or last in the fridge for up to 5 days. You can also freeze for up to 2 months.

Notes

*You can swap in brown sugar or honey or a zero-calorie sweetener.
To make this recipe nut-free, you can use dairy milk or soy milk instead of almond milk.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 biteCalories: 45Carbohydrates: 8gProtein: 1gTotal Fat: 1g— Unsaturated Fat: 1g— Saturated Fat: 0gCholesterol: 5mgSodium: 50mgFiber: 1gTotal Sugar: 3g— Natural Sugar: 0g— Added Sugar: 3g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!