Name: White Chocolate Pumpkin Mini Loaves
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Ingredients: 15.25 oz spice cake mix; 15 oz can of pumpkin puree; 1/3 cup white chocolate chips ((more or less)); 2 eggs; baking spray

Jump to Recipe

These White Chocolate Chip Mini Pumpkin Loaves combine spice cake mix, pumpkin purée and eggs for an easy fall treat with very little measuring. White chocolate chips add just the right amount of sweetness to every individual loaf.

They’re perfect for fall breakfasts, afternoon snacks or wrapping up and sharing with friends. Keep a few for yourself, obviously. There’s no need to get carried away with the generosity.

Prep Time: 10 mins
Cook Time: 21 mins
Total Time: 31 mins
Servings: 8

Ingredients

15.25 ozspice cake mix
15 oz can of pumpkin
⅓ cup of white chocolate chips
2 eggs

Canned pumpkin, spice cake mix, eggs and white chocolate chips on the counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Instructions

Step 1: Preheat the oven to 350°F. Generously coat an 8 mini loaf pans with nonstick baking spray.

Step 2: Add the spice cake mix, pumpkin purée and eggs to a large mixing bowl. Beat with an electric hand mixer until the batter is smooth and evenly combined. Fold white chocolate chips into the batter, reserving some for the top.

Step 3: Divide the batter evenly among the eight prepared loaf cavities. Sprinkle extra white chocolate chips over the tops.

Eggs pumpkin and spice cake mix in a bowl.

Using an electric hand mixer combine ingredients. Omit the chips.

Batter in mini loaf tins with white chocolate chips on top.

Step 4: Bake for approximately 21 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with a few moist crumbs.

Step 5: Allow the loaves to cool in the pan for approximately 10 minutes. Carefully remove them from the pan and transfer them to a wire rack to finish cooling.

🍋 Simply Made Tips

Use pumpkin purée. Pumpkin pie filling contains added sugar and spices and will change the flavor of the loaves.
Divide the batter evenly. A cookie scoop or measuring cup makes it easier to distribute the batter among the eight loaf cavities.
Add more chocolate. For sweeter loaves, fold ⅓ cup white chocolate chips into the batter before adding the remaining chips on top.
Try mini muffins. This batter can also be baked in a mini muffin pan. Begin checking them early because smaller portions will bake more quickly.
Let them rest. Cool the loaves in the pan for about 10 minutes before removing them so they’re less likely to break apart.

🎃 Before You Go…

Still in the mood for pumpkin? Serve our easy Pumpkin Dip at your next fall gathering, or browse our collection of easy pumpkin recipes for even more seasonal ideas.

White Chocolate Pumpkin Mini Loaves

Easy mini pumpkin loaves made with spice cake mix, canned pumpkin and white chocolate chips. A simple fall treat with just a handful of ingredients.

Tara

Prep Time 10

Cook Time 21

Total Time 31

Servings

Equipment

1 electric hand mixer
mini bread loaf pan – 8 loaves

Ingredients

15.25 oz spice cake mix
15 oz can of pumpkin puree
1/3 cup white chocolate chips (more or less)
2 eggs
baking spray

Instructions

Preheat the oven to 350°F. Generously coat an 8 mini loaf pans with nonstick baking spray.
Add the spice cake mix, pumpkin purée and eggs to a large mixing bowl. Beat with an electric hand mixer until the batter is smooth and evenly combined. Fold white chocolate chips into the batter, reserving some for the top.
Divide the batter evenly among the eight prepared loaf cavities. Sprinkle remaining white chocolate chips over the tops.
Bake for approximately 21 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with a few moist crumbs.
Allow the loaves to cool in the pan for approximately 10 minutes. Carefully remove them from the pan and transfer them to a wire rack to finish cooling.