Starbucks Pumpkin Pound Cake

Have I ever told you guys that I’m kind of a diet recipe junkie? Surprised?
Actually, you really shouldn’t be. I think that’s the natural course a dessert blogger normally takes (am I wrong ladies?). Think about it…
We start these blogs about food/dessert, because we love to eat. Sure, we’re all like, “Oh, I love to bake, and give all the food to my neighbors, and see how happy it makes people, blah, blah, blah.”
But, really. We like to eat. A lot.
And what’s a girl to do who likes to eat that much??
I know what I do.
I’m constantly on the lookout for dessert recipes boasting to be so low calorie and so full of fiber and protein that eating piles of whatever it is will only lead to shedding pounds. All without exercise, of course.
Surely there’s something like that out there, right?
There’s always some new variation of cocoa powder mixed with a mashed up banana that I’m absolutely positive will be my new favorite dessert and will also turn me into a super model.
And when that doesn’t pan out, I usually find a similar recipe using raspberries in place of the bananas, and I think, aha! This is the one…
Of course, no such dessert actually exists. And the closest I’ve ever come to it has been my favorite smoothie.But, good as it is, there’s a serious carb and sugar lack-age there…
This recipe isn’t super duper low cal, but it does come from one of my favorite recipe books by Devin Alexander who went and took lots of fast food favorites and turned them into lightened up, healthier versions of the originals. You can find her book, Fast Food Fix here.
She managed to get this Starbucks fan favorite down from 310 calories and 12 grams of fat to 246 calories and trace amounts of fat!
So I added a hefty amount of powdered sugar glaze to compensate.
Didn’t want things getting too healthi-fied here on Something Swanky.
Starbucks Pumpkin Pound Cake


  • 1 1/2 c. All Purpose Flour
  • 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Ground Cloves
  • 1/4 tsp. Ground Nutmeg
  • 1 1/2 c. Sugar
  • 1/2 c. Fat Free VanillaYogurt
  • 3 Egg Whites
  • 1 c. Canned Pumpkin


  1. Preheat oven to 350º. Grease a loaf pan, set aside.
  2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
  3. 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.
  4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
  5. Let cool on a wire rack. Makes 8 serving.
  6. Add a powdered sugar glaze or cream cheese frosting if desired :)
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  1. Ok, hello! I took the plunge and whipped up this pumpkin pound cake. I made a few adjustments, I replaced the white sugar with light brown sugar (1 cup) and I added 1/3 cup of Agave syrup nectar. I’m also a lil chocoholic, so I added 1/2 cup of semi sweet morsels to the batter. I cant wait for the oven to beep! Great recipe! Thanks so much for sharing it. ~ leelee

  2. This looks so good! And I am most definitely a recipe junkie, diet or otherwise ;)

  3. Ive also made this before and everyone wants the recipe. I replaced the vanilla yogurt with a stick of butter and used 3 whole eggs. I could eat the whole loaf by myself.

  4. Samantha McCullough says:

    I was wondering if I could substitute c3ake flour in place of the all purpose flour in this recipe.

  5. Yummy! I made them in mini loaf pans. The office staff gobbled them up. I did notice the loaf I saved for the second day was rubbery. The second batch I doubled the recipe. Iused half white sugar and half brown sugar. I used 3 egg whites and 2 whole eggs. This solved the rubbery problem but not quite as healthy. I added a little cinnamon to the glaze – perfect!! Thanks for sharing such a great recipe.

  6. Baking this right now! Hopefully it turns out!!

    • DELICIOUS!!! Just took out of oven, smells SO GOOD and TASTES GREAT!!! Better than the Banana Bread I made a few days ago!! I did add pecans and instead of 3 egg whites, I did the whole 3 eggs. Thank you!!

  7. Carrie grant says:

    Pound cake looks delicious. What size can of pumpkin?

  8. Hi, I just found your delicious blog from a pin for this awesome bread on pinterest. I can’t believe I’ve never come across your blog before :( So, I’ve added you to my bloglovin! Can’t wait to follow along.
    Eileen recently posted..1972 Frolic Camper Restoration ProjectMy Profile

  9. looks yummy!!! I can’t wait to make this for a fall recipe round up I’m participating in :o) I’ll link back here for the recipe!!

  10. Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out!
    TJ {Sugar Blossoms} recently posted..I Freakin’ LOVE Pumpkin!My Profile

  11. instead of using vanilla yogurt, use unsweetened apple sauce (I buy the snack pack containers and use one whole snack cup). also, try using one whole egg and 1/2 c. egg beaters. this will take care of the “rubbery” dough problem and still be really moist.

  12. disaster :( I used one loaf pan. The outside was too done & the inside was still gooey. It smelled so delicious though. Next time I will try this in 2 loaf pans instead.

  13. Gloria Rigo-Righi says:

    I’m Chilean and here there is no packaging pumpkin puree. I’ll have to make my own puree. I want to know how many grams of mashed need, please ……

  14. I’ll definitely have to give this one a try this fall – I loooooove me some pumpkin!
    Jen @ Fresh from the… recently posted..SYTYCD S10 – Top 4 Performance FinaleMy Profile

  15. This recipe is so good! There is a slight crunch to the top too- I immediately made a second batch- thanks for my new pumpkin bread recipe!

  16. This recipe looks delicious…but I was more excited about the Homestead Creamery milk bottle in the picture! That’s my family’s creamery!!! It’s a small world.

    • That’s awesome! That bottle actually broke recently, and I went back to buy some more (of the chocolate milk– YUM!) just so I could have another bottle in my prop collection :)

    • Surfer Mom says:

      My sons love the milk from Homestead !! We have been drinking it for years;) I collect the Holiday jugs!! love this recipe – I used butter not yogurt – delicious!!

  17. I plan on making this tomorrow however I don’t have a bread you think it’ll work on a greased cheesecake pan or brownie pan or maybe even as cupcakes ? I also plan on using greek yogurt since I don’t have vanilla. Maybe I should put in a tad of vanilla extract.

  18. This looks amazing! I love that kind of cake and glaze…

  19. I can’t wait to bake this cake with home made pumpkin puree!

  20. Delicious! It’s hard to find moist and deliciouis low-fat baked items. I used freshly roasted sugar pie pumpkins. Passed on the recipe to my co-workers.

  21. I made a double portion just today, right after I found this, we ate up 1/2 already :) I butchered it, because I just used what I had on hand, but this is a great base recipe! I used hazelnut & hemp milks instead of yogurt, added a little ACV & vanilla. Also substituted buttermilk pancake mix for the flour and stevia & honey & maple for the sugar. Also some chocolate chips sprinkled on top :) We made mini muffins knocked temp to 375. Also made muffins & mini doughnuts, now about to throw remainder of the dough in a bread pan and sprinkle with walnuts and chocolate chips. Thanks again for the inspiration…I like your sour cream idea too!

  22. I forgot…I also just threw whole eggs in mine, instead of egg whites.

  23. Made this and I baked it for nearly 90 min. It came out sticky and rubbery in the middle. How can I tweak this so that it bakes right? I love the flavor! More flour? Different pan? Thanks!

  24. Christina Vickers says:

    So I’m not a recipe junky, but I do love a good pumpkin recipe. Would you mind sharing how you make your glaze, or is it somewhere here on your site? Thank you!

  25. Okay, I’m making my third loaf in a week! I only made one tweak: I used 2 egg whites and one whole egg. I always add one yolk to every thing I bake and I always have moist and tender baked bliss-unless I overcook it. Whoops.
    And if you store it in the fridge, the cake takes on a wonderfully satisfying dense texture.

    This recipe is a keeper for sure!

  26. This is going to save me so much money because I order one every time I go for a drink : )
    Luv What You Do recently posted..Marathon {A Running Poem}My Profile

  27. Hey,
    I would love to make this recipe. I have a whole pumpkin that I bought. Any ideas how to cook the pumpkin to get the canned pumpkin the recipe asks for? Thanks!

  28. Can you please tell me what size can of pumpkin is is needed? The recipe only mentions 1 can, but not size.

  29. I had to put this one in my pumpkin round up post today too. It sounds so yummy! Great photography too!
    Shari recently posted..35+ Pumpkin Dessert Recipes Round UpMy Profile

  30. Jeanne Jones says:

    How do you make pumpkin puree from a fresh pumpkin?

  31. Can we replace the canned pumpkin with a cup of fresh puréed pumpkin?

  32. Wondering if I cld make this with butternut squash purée? Anyone have any thoughts?

  33. Has anyone tried making this with plain Greek yogurt?

  34. Jeanne Jones says:

    I made this cake with some changes like using butter and 2 eggs and 1 egg white (also found out how to make puree from fresh pumpkin). Well, it was a winner. Very moist and got rave reviews. I will definitely make this again for Thanksgiving. Thank you!

  35. I tried to make this today…outside burned while the inside was mushy, dense, and wet…can you tell me what I might have done wrong? I followed the recipe, using cake flour, a little more baking powder, and one whole egg and one white.

  36. Delaina Devin says:

    This pound cake is awesome. I used three eggs an 1/2 cup of butter. Glazed with powdered sugar and eggnog, AWESOME!

  37. Ok, so everyone above left a comment saying they made this, but noted their revisions to the recipe…
    Followed the recipe exactly, batter tastes yum, and JUST put this in the oven. I’ll update again with the outcome!

  38. Try using french vanilla yogurt not Greek, brown sugar and no cloves! Best ever

  39. Omg, I can NOT wait to make this!! Drooling on my tablet

  40. I followed the recipe and baked in a 8×4 pan. Baked ten minutes longer and even though it turned out gooey. Especially the bottom part.. It smelled really good but overall I was not happy with the result.. Would try baking in a mini-muffin pan..

    • I meant to comment again after mine were done.. After following the recipe exactly, I still had gooey results as well. I also left it a bit longer after checking. Something needs to be altered in the recipe. I think it may be the yogurt. If anyone can suggest how to get a better outcome, please let me know!


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