Mini Pumpkin Pound Cakes Recipe

Name: Mini Pumpkin Pound Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups sugar; 3/4 cup butter, melted; 1/4 cup vegetable oil; 3 large eggs; 3 cups flour; 2 teaspoons baking soda; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/4 teaspoon clove; 1/2 teaspoon salt; 1 (15 ounce) can solid-pack pumpkin

Servings: persons

2 1/2 cups sugar
3/4 cup butter, melted
1/4 cup vegetable oil
3 large eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon salt
1 (15 ounce) can solid-pack pumpkin

1
Set oven to 350 degrees, (second lowest position).
2
Grease bottoms only of mini loaf pans.
3
In a large bowl, beat together sugar, butter, oil; add eggs, until well combined (about 2-3 minutes).
4
Combine/sift flour, baking soda, cinnamon, nutmeg, cloves and salt.
5
Add the dry mixture to egg mixture, with canned pumpkin; mix well.
6
Pour/transfer into regular or fluted mini loaf pans, filling 3/4 full.
7
Bake for about 25-30 minutes, or until cake test done with toothpick.

1359

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups sugar, 3/4 cup butter, melted, 1/4 cup vegetable oil, 3 large eggs, and more.

Yes, Mini Pumpkin Pound Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Pumpkin Pound Cakes

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