Mini Pumpkin Loaves with Toasted Marshmallow Frosting

Mini Pumpkin Loaves with Toasted Marshmallow Frosting

These mini brown butter pumpkin loaves are soft, moist, and full of warm fall spices. Topped with a fluffy toasted marshmallow Swiss meringue frosting, they make the perfect cozy dessert for autumn gatherings, holidays, or at-home date nights.

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Prep Time 25

Cook Time 25

cooling time 45

Total Time 1 35

Course Dessert

Servings

Calories 313.06 kcal

Equipment

Ingredients

For the Brown Butter Pumpkin Loaves

1/2 cup unsalted butter browned
1 cup granulated sugar
1/2 cup light brown sugar packed
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt

For the Toasted Marshmallow Swiss Meringue Frosting

3 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

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Instructions

Make the Brown Butter Pumpkin Loaves

Prep your oven and pans
Preheat your oven to 350°F (175°C). Grease or line a mini loaf pan.
Brown the butter
In a saucepan, melt the butter over medium heat. Stir often until it turns golden brown and smells nutty. Remove from heat and let it cool slightly. For more detail, check out my How to Brown Butter
Mix the wet ingredients
In a large mixing bowl, whisk together the browned butter, granulated sugar, brown sugar, eggs, pumpkin purée, and vanilla until smooth.
Combine the dry ingredients
In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Bring it all together
Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix.
Bake
Divide the batter evenly into the prepared mini loaf pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool completely before frosting.

Make the Marshmallow Swiss Meringue Frosting

Heat the egg whites and sugar
In a heatproof bowl set over a pot of simmering water, whisk together the egg whites, sugar, and cream of tartar until the sugar has dissolved and the mixture feels warm to the touch.
Whip into meringue
Transfer the warm mixture to a stand mixer and beat on high speed for 6–8 minutes, until stiff glossy peaks form.
Flavor
Add vanilla extract and whip again until fully combined.

Assemble the Mini Loaves

Spread the Swiss meringue frosting generously over the cooled pumpkin loaves.
Use a kitchen blow torch to gently toast the frosting until golden brown and marshmallow-y. Move the flame in small circles to avoid burning one spot.
Slice and enjoy immediately, or cover and store.

Nutrition

Serving: 1gCalories: 313.06kcalCarbohydrates: 56.34gProtein: 3.7gFat: 8.78gSaturated Fat: 5.19gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.28gTrans Fat: 0.31gCholesterol: 47.62mgSodium: 216.62mgPotassium: 110.82mgFiber: 1.18gSugar: 43.1gVitamin A: 3454.23IUVitamin C: 0.87mgCalcium: 25.23mgIron: 1.28mg

Keyword Cake, dessert, Fall Flavors, Fall Series, Food, Friendsgiving, Loaf, Marshmallow, Meringue, Meringue Frosting, Mini, Mini Cakes, Mini Loaf, Pumpkin, Recipe, Recipes, Swiss Meringue, Thanksgiving, Toasted Marshmallow

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