Pumpkin Mini Loaves with Cinnamon Cream Cheese Frosting

I know tomorrow is Thanksgiving and I should probably be posting about turkey or something but I was waaaay ahead of the blogging crowd and did that post here. Well ahead of my planned schedule, which is so unlike me. {Case in point: I’m writing this post at 11pm Tuesday evening because I forgot to earlier in the day—>blasted pregnancy brain.} Anyways, that Thanksgiving roundup I did has all my favorite recipes I like to make around the holidays. The brussels sprouts are my favorite, so check those out. Again– brussels sprouts?! That is SO unlike me.

Which brings me to my next point: this pregnancy has been so odd. Totally throwing me off my game. At first I craved fries and now I’ve moved onto clementines, pomegranate anything and V8. Is that the weirdest thing ever? Since when do I crave food that is good for me? NEVER. Yesterday I craved a BLT, so I had that for lunch but that’s somewhat normal/unhealthy. Normal meaning I craved BLT’s during my last pregnancy. And usually crave them when I’m not pregnant. Soooo, yeah. Forget I mentioned it. Why I brought the whole pregnancy subject up right now, I’ll never know.

11pm + loony pregnant lady + Dawson’s Creek playing in the background = gibberish.

You’re welcome.

Which brings me to my next point: these cute little mini loaves. I like mini food. I’ve made mini loaves before and they’ve always gone over swimmingly. {See here, here and here.} So, over the weekend I whipped these out and throughly enjoyed the cinnamon smell in my kitchen. Baked goods are seriously the way to my heart….along with clementines apparently. Alone, these pumpkin loaves are yummy but I’d highly recommend the frosting because {1} frosting makes everything better {2} frosting makes things look prettier {3} all loaves everywhere scream for frosting and {4} cream cheese frosting makes everything better. I’m so logical.

Needless to say, these should be made, paraded around and enjoyed by all. Hope you like these because we certainly did!

And, no step by step photos today because the sun never shines and my kitchen is a dark hole that sometimes smells delightful. One day we’ll see the sun again. *Insert long sigh here*

Incase I don’t talk to you before tomorrow, Happy Thanksgiving! Hope you can enjoy the day with some people you love. Here’s the printable:

Pumpkin Mini Loaves with Cinnamon Cream Cheese Frosting

Yield: 8 small loaves

Ingredients:

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup pumpkin
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg

for the frosting-
4 oz. cream cheese, softened
5 tablespoons softened salted butter
1/2 teaspoon vanilla
1 cup powdered sugar
1/2 teaspoon cinnamon

Directions:

Preheat oven to 325 degrees. Spray a mini loaf pan with 8 cavities {my pan is wilton brand--approximately 4 x 2 1/2 x 1 1/2} and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Stir in eggs and vanilla. Scrape sides and stir in pumpkin. Mixture won't be smooth and look kind of curdled. This is totally normal. Slowly stir in remaining ingredients until just combined. Scrape sides and mix again briefly. Divide evenly between pans and bake 20-30 minutes or until toothpick comes out clean after being inserted. Cool 10 minutes before transferring to cooling rack. Cool completely.

For the frosting, whip cream cheese, butter, powdered sugar, vanilla and cinnamon together until smooth and creamy. Scrape sides and whip again. Spread a good layer over each loaf, slice and serve.