Mini Pumpkin Pound Cakes - cooking recipe

Ingredients

2 1/2 cups sugar
3/4 cup butter, melted
1/4 cup vegetable oil
3 large eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon salt
1 (15 ounce) can solid-pack pumpkin

Preparation

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.