pumpkin-walnut snack cake (lightened up)

Have you, like me, go to Starbucks, see all the edible goodies behind the glass and think "oh that cake was too sweet, that one was too dry, the one I like the most is just too fattening....?
Do you do this?
I do.
And as much as I love their blueberry snack cake or is it called blueberry loaf?
It's just too sweet and always slightly under-baked.
And then their pumpkin loaf is just too dry and bland.
Don't get me started on how bread-like their croissants are.
Definitely not a real croissant, just bread shaped like a croissant.



There are days when I bring my own cake or snack with me when I go to Starbucks.  Now that it's Fall I wanted to do a lighter version of a pumpkin snack cake.  Flavorful and with texture, but not too heavy or too sweet.  I think you'll like this one and it keeps great too.
Keep in mind that I do not like a lot of pumpkin pie spice, so if you do want to make this, you might want to add more; mine is on the low-end of spice flavor scale.



Taste-test the batter and see how you like it before you bake it.



I also used a Pumpkin Via for that hint of espresso in the cake--quite tasty.  Up to you if you want to add this in.  If you don't add it in then maybe double the amount of pumpkin spices.

Pumpkin-walnut snack cake (lightened up a bit)

print recipe

2 cups all-purpose flour

2 tsp baking powder

a pinch or two of salt

3/4 cup white sugar

¾ can (15 ounces) of pure pumpkin puree (use only ¾ of the can)

½ cup sour cream

2 eggs

1/3 cup vegetable oil

¾ cup chopped walnuts

spices:

- if you want to have a hint of espresso: use 1 Starbucks Pumpkin Via and ½ - ¾ ts pumpkin pie spice

- if you do not want espresso: use 1 ts – or more of pumpkin pie spice

Preheat oven to 350F.

Sift flour, salt and baking powder into a bowl. Add sugar, and spices; mix. 

In a separate bowl whisk pumpkin, sour cream, eggs, and oil together.

Stir in the dry ingredients until just combined. Fold in ¾ of the walnuts.

To make a cake: spread batter into greased 8 or 9 inch pan, top with remaining walnuts. Then bake for 35-40 minutes or until toothpick comes out clean.

To make muffins: greased up muffin tins about 2/3 full, top with remaining walnuts.  Then bake for 12 minutes or until toothpick comes out clean.