Perfect for breakfast, Thanksgiving or bringing as a hostess gift for the holidays, these Pumpkin Crumble Mini Loaves are sure to become an autumn favorite. Topped with a buttery brown sugar topping, these loaves are made using pumpkin pie spice and pumpkin puree for that authentic festive fall flavor. Use the Mega Mini Loaf Pan to make 18 loaves, perfect for packaging and gifting to neighbors, teachers and friends.
Preheat oven to 350F. Prepare mini Loaf Pan with vegetable pan spray.
For topping, stir together 2/3 cup flour, 1/3 cup light brown sugar, 3 Tbsp butter, 1/4 tsp pumpkin pie spice and 1/4 tsp salt in medium bowl until thoroughly combined.
For loaves, stir together 3-1/2 cups flour, baking powder, 2 tsp pumpkin pie spice and 1 tsp salt in large bowl.
In large bowl, beat 1 cup butter and 2 cups brown sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each addition; beat in vanilla. Add flour mixture to butter mixture in three additions, alternating with pumpkin. Beat until just combined. Divide evenly into prepared pan cavities. Sprinkle with topping.
Bake 25-27 minutes, rotating pan halfway through baking, or until toothpick inserted in center comes out clean. Cool in pan on cooling rack for 10 minutes.
Remove from pan; Cool completely on cooling rack. Dust with confectioners sugar, if using.