Description

Delightfully moist and flavorful Pumpkin Chocolate Chip Mini Loaves, featuring a tender pumpkin-spiced batter filled with melty white and dark chocolate chips. Perfectly portioned as mini loaves or cupcakes, these treats balance the warmth of pumpkin pie spice with the sweetness of both white and dark chocolate for a comforting fall-inspired dessert or snack.

Ingredients

Chocolate

4 ounces (¾ cup) white chocolate chips (or pieces of white chocolate bar)
5 ounces (¾ cup) mini dark chocolate chips
3 ounces (½ cup) white chocolate chips (or pieces of white chocolate bar)

Dry Ingredients

1 ½ cups + 2 tablespoons (195 grams) all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt OR 1 teaspoon kosher salt
2 teaspoons pumpkin pie spice

Wet Ingredients

4 tablespoons (2 ounces) salted or unsalted butter, at room temperature
1 tablespoon (12.3 grams) vegetable oil
¼ cup (50 grams) granulated sugar
½ cup (106 grams) dark brown sugar
2 large eggs, at room temperature
¼ cup (57 grams) buttermilk
1 teaspoon pure vanilla extract
1 ½ cups (15 ounces/340 grams) pumpkin puree

For Finishing

¼ cup (57 grams) heavy cream
1 tablespoon (14 grams) butter, cut into 4 pieces

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Instructions

Preheat the Oven: Preheat your oven to 350°F (176°C) to ensure it reaches the right baking temperature while you prepare your batter.
Prepare the Baking Pans: For a 9-inch loaf pan, grease and flour the pan using vegetable shortening or butter and a bit of flour. If making mini loaves or muffins, grease and flour each cavity or line them with paper liners to prevent sticking.
Melt White Chocolate: Place 4 ounces of white chocolate chips in a small bowl. Microwave at 50% power for 1 ½ minutes. Stir well and continue microwaving in 30-second intervals, stirring after each, until fully melted and smooth.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
Cream Butter and Sugars: In the bowl of an electric mixer, cream together the softened butter, vegetable oil, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 4-5 minutes. Pause occasionally to scrape down the sides of the bowl to incorporate all ingredients evenly.
Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated by beating for 20 seconds after each addition.
Combine Wet Ingredients: In a small bowl, whisk together the buttermilk, vanilla extract, and pumpkin puree until smooth and evenly mixed.
Alternate Adding Wet and Dry: Slowly add the pumpkin mixture and dry ingredients alternately to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until incorporated to avoid overmixing.
Fold in Chocolates: Gently fold in the melted white chocolate from step 3 and the mini dark chocolate chips, distributing them evenly throughout the batter.
Fill Pans: Pour the batter into the prepared pan(s). For mini loaves or muffins, fill each cavity almost to the top for an even rise.
Bake: For mini loaves or muffins, bake for 20-30 minutes until a toothpick inserted in the center comes out clean. For the 9-inch loaf, bake for 50-60 minutes using the same doneness test.
Cool: Allow the baked goods to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Be sure not to overmix the batter once you add the dry ingredients to keep the loaves tender.
If you don’t have mini loaf pans, standard muffin tins with liners work great as an alternative.
You can substitute salted butter for unsalted, but adjust the added salt accordingly.
Microwave the white chocolate carefully at reduced power to prevent burning and seizing.
Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
Loaves can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.