Mini Pumpkin Pound Cakes with Cream Cheese Frosting

 

 

 

 

I love these mini cakes to give as gifts during the holidays.  They are so moist and the frosting is so creamy, you will want to make them every year!  I use a mini loaf pan, but you can use a standard size loaf pan if you want to make a larger cake. 

Mini Pumpkin Pound Cakes with Cream Cheese Frosting

• 1 1/2 cup all Purpose Flour
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Ground Nutmeg
• 1 1/2 cup Sugar
• 1/2 cup c. Fat Free Vanilla Yogurt
• 3 Egg Whites
• 1 cup Canned Pumpkin
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• Preheat oven to 350 degrees. Grease a loaf pan, set aside. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
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• In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
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• Pour into regular loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.  Or bake for only 25 minutes if you choose to use mini pans as I did.  Allow to cool on a wire rack before frosting.

Cream Cheese Frosting

1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, about 3 3/4 cups before sifting
2 teaspoons vanilla extract
Sprinkling of cinnamon

Using a mixer, combine all ingredients except for cinnamon and blend well.  You can spread on top of cooled cake or pipe on your frosting as I have done in the photo.  Follow with a light sprinkling of cinnamon.

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