1 cup pumpkin puree
1 cup all-purpose flour (or whole wheat flour/almond flour)
1/2 cup sugar (or honey/maple syrup)
1/4 cup vegetable oil (or applesauce/melted coconut oil)
1 egg (or flax egg)
1 teaspoon baking soda (or baking powder)
1/2 teaspoon salt
1 teaspoon cinnamon (or nutmeg/pumpkin pie spice)
1/4 teaspoon nutmeg (or more cinnamon/allspice)
1/4 cup brown sugar (for cinnamon swirl, or white sugar/coconut sugar)
Preheat the oven to 350°F (175°C).
Grease mini loaf pans or line with parchment paper.
In a large bowl, mix pumpkin puree, oil, sugar, and egg until smooth.
In another bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add dry ingredients to wet, mixing until just combined.
In a small bowl, mix brown sugar and cinnamon for swirl.
Pour half the batter in pans, sprinkle with half the swirl mixture, add remaining batter, then top with the rest of the swirl mixture and swirl gently.
Bake for 25-30 minutes until a toothpick comes out clean.
Cool in pans for 10 minutes before transferring to a wire rack.
Slice and enjoy with family and friends.
