Ingredients for Mini Pumpkin Pound Cakes
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) softened unsalted butter
- Vegetable Oil
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- Clove
- ½ teaspoon salt
- Solid Pack Pumpkin
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How to Make Mini Pumpkin Pound Cakes
- Preheat oven to 350°F (175°C).
- Grease the bottoms only of your mini loaf pans with butter or non-stick cooking spray.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, and ½ cup vegetable oil until light and fluffy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 (15 ounce) can pumpkin puree, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Gently fold in ½ cup mini chocolate chips and/or ½ cup chopped nuts (optional).
- Fill the prepared mini loaf pans ¾ full.
- Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
508g
Fat
125g
Carbs
68g
