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.
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a mini loaf pan or spray with non-stick baking spray.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
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.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Add the pumpkin puree to the wet ingredients and mix until just blended. The mixture might look slightly curdled, but this is normal.
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.
Divide the batter evenly among the cavities of the mini loaf pan, filling each about 3/4 of the way full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center of a cake comes out clean.
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.
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
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 451.0 g | 164% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 302.9 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 260 mg | 20% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 740 mg | 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.
