Mini Pumpkin Pound Cakes

Elevate your autumn baking game with these delightful Mini Pumpkin Pound Cakes—a perfect combination of cozy fall flavors and bite-sized indulgence! These individual treats are moist, tender, and bursting with warm spices like cinnamon, nutmeg, and ginger, all perfectly balanced by the rich sweetness of pumpkin puree. Crafted in just 45 minutes, these mini cakes are an ideal choice for holiday gatherings, afternoon tea, or gifting. Top them off with a luscious vanilla glaze for an extra layer of decadence, or enjoy them plain to savor their buttery goodness. Whether you're looking for a festive dessert or a simple seasonal snack, these mini pound cakes capture the essence of fall in every bite.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Pumpkin puree
• 0.25 cup Whole milk
• 0.75 cup Powdered sugar (for optional glaze)
• 1 tablespoon Whole milk (for optional glaze)
• 0.5 teaspoon Vanilla extract (for optional glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease and flour a mini loaf pan or spray with non-stick baking spray.

Step 2

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Step 5

Add the pumpkin puree to the wet ingredients and mix until just blended. The mixture might look slightly curdled, but this is normal.

Step 6

In three additions, alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.

Step 7

Divide the batter evenly among the cavities of the mini loaf pan, filling each about 3/4 of the way full.

Step 8

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center of a cake comes out clean.

Step 9

Remove the pan from the oven and allow the cakes to cool in the pan for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Step 10

If making the optional glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled cakes before serving.

Nutrition Facts

Serving size	907.4 grams (907.4g)

Amount per serving	% Daily Value*
Calories	2928

Total Fat 113.60g	146%
Saturated Fat 66.60g	333%
Polyunsaturated Fat 1.00g
Cholesterol 642mg	214%
Sodium 1248mg	54%
Total Carbohydrate 451.00g	164%
Dietary Fiber 10.00g	36%
Total Sugars 302.90g
Protein 36.20g	72%

Vitamin D 117IU	583%
Calcium 260mg	20%
Iron 12mg	67%
Potassium 740mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 4.9%

Carbs: 60.7%