Best Mini Pumpkin Pound Cakes Recipes

Mini Pumpkin Pound Cakes image

Provided by Kittencalrecipezazz

Categories Dessert

Time 50m

Yield 4 mini loaf cakes

Number Of Ingredients 11

Steps:

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

Mini Cream Cheese Pound Cakes with Pumpkin Glaze image

Provided by SK H

Time 40m

Number Of Ingredients 13

1 1/2 c butter softened
8 oz cream cheese, softened
3 c sugar
6 large eggs
3 c all purpose flour
1/4 tsp salt
1 tsp real vanilla extract
1/2 tsp almond extract
GLAZE
1 c powdered sugar
2 Tbsp pure pumpkin (not the pie mix)
1 Tbsp water
1/4 tsp cinnamon

Steps:

1. Beat butter and cream cheese with an electric mixer until creamy. Gradually add sugar, beating well, Add eggs, 1 at a time, beating until yellow disappears.
2. Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings.
3. Spoon batter into paper-lined muffin cups, filling three-fourths full.
4. Bake at 350° for 16 to 18 minutes or until a tooth pick inserted in center comes out clean.
5. Cool in pans 10 minutes then remove from pans, and let cool completely on wire racks. Remove cupcake papers and put cakes on a tray.
6. Mix powdered sugar, pumpkin puree, water, and cinnamon until well blended.
7. Drizzle pumpkin glaze over cakes.