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Pumpkin Pound Cake - buttery, moist and amazing pound cake recipe loaded with pumpkin and pumpkin pie spice. So aromatic and delicious!
Exciting things are happening in the Rasa Malaysia kitchen and I cant’ wait to tell you all about it.
If you have followed me for a while, you would know that baking and desserts are not my core strengths.
I try and do share many desserts and baking recipes, but things are going to look a lot more delicious, sweet, and absolutely decadent soon here.
I have found a perfect baking assistant to help me.
Please welcome Kendoll Baldwin and we will share a lot of AMAZING recipes that will make you swoon.
I promise!
It’s pumpkin season and Halloween is practically days away, but it’s never too late to make this pumpkin pound cake.
This recipe is so easy, but so good.
The aroma of the pumpkin pie spice lingered in the kitchen but the taste is even better.
The cake is moist, utterly buttery, with just the right amount of sugar.
We topped the cake with some sliced almonds and that completely elevated the pumpkin pound cake into a new realm as every bite was nutty with a nice crunch and texture.
Go to the store and buy a can of pumpkin puree now…I assure you that this pumpkin pound cake recipe is a keeper.
It’s something you will want to make over and over again, not just for Fall or Halloween, but any time of the year.
Enjoy!
Frequently Asked Questions
This recipe is only 281 calories per serving.
What To Serve With Pumpkin Pound Cake
For a delightful afternoon tea, I recommend the following recipes:
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Pumpkin Pound Cake
Ingredients
- 1 3/4 cups all-purpose flour, + 2 tablespoons
- 1/2 tablespoon pumpkin pie spice
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3/4 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup canned pumpkin
- 1/4 cup milk, + 2 tablespoons
- 1/2 cup sliced almond
Instructions
- Preheat the oven to 350°F (176°C). Grease four mini loaf pans and set them aside.
- Combine the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Set aside.
- Combine the sugar and butter in a bowl. Beat at medium speed, scraping the bowl often, until creamy. Continue beating, adding the eggs one at a time, until well mixed. Add the pumpkin and continue beating until well combined. Gradually add the flour mixture alternately with the milk, beating at low speed until well mixed.
- Spoon the batter into the loaf pans and top with the sliced almonds. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from the pan and cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, could you make cupcakes out of this recipe or would you need to add anything
Hi Joanne. Yes, you can make these into cupcakes, but cut down the baking time in half. Check for doneness with a toothpick or cocktail stick. If not done, return to oven for a few minutes until done.
May I omit the white flour and instead us whole grain flour ? like Quinoa, oats, wheat please ?
Hi Shampa. It is advisable to substitute no more than one-third of all-purpose flour with any of the whole grain flours that you have mentioned. Please bear in mind that the whole grain flours are heavy, and will cause the cake to be very dense if completely swapped out.
Good
Can I omit the pumpkin pie mix ? Not available in my country.
You can but pumpkin pie spice is made of ground cinnamon, ground ginger, ground nutmeg and ground cloves.
Looks delicious and I love anything to do with pumpkin. I will give it a try but I’m not good when it comes to cup measurement, kindly are you able to put the measurement in grams/ozs., please.
Hi Nancy, you can buy the measuring cups from Tesco or any baking stores. I do not have measurement in grams/oz in this recipe. This pumpkin pound cake is absolutely yummy!
Yummy!