Pumpkin-walnut snack cake (lightened up a bit)
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 (only use 3/4 of the can)
½ cup sour cream
1/3 cup vegetable oil
¾ cup chopped walnuts
- 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 8- or 9 inch greased pan, top with remaining walnuts. Then bake for 35-40 minutes or until toothpick comes out clean.
To make muffins: fill greased up muffin tins about 2/3 full, top with remaining walnuts. Then bake for 12 minutes or until toothpick comes out clean.