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How to Bake With Canned Pumpkin Instead of Eggs & Oil

by
author image Krista Sheehan
Krista Sheehan is a registered nurse and professional writer. She works in a neonatal intensive care unit (NICU) and her previous nursing experience includes geriatrics, pulmonary disorders and home health care. Her professional writing works focus mainly on the subjects of physical health, fitness, nutrition and positive lifestyle changes.
How to Bake With Canned Pumpkin Instead of Eggs & Oil
How to Bake With Canned Pumpkin Instead of Eggs & Oil Photo Credit Kim Stemmer/Demand Media

Low in both calories and fat, canned pumpkin is a healthy substitute for oil and eggs in a variety of baked goods. With a bright orange color and creamy consistency, canned pumpkin can be effortlessly added to mixes for cakes, cookies, breads and brownies. It’s also low in sodium and high in fiber and healthy antioxidants. Although the substitution might add just the slightest hint of pumpkin flavor, the rest of the recipe's flavors will continue to dominate in the dessert.

Step 1

How to Bake With Canned Pumpkin Instead of Eggs & Oil
Photo Credit Kim Stemmer/Demand Media

Mix all of the dry ingredients in the recipe, excluding the sugar, in a bowl and set aside.

Step 2

How to Bake With Canned Pumpkin Instead of Eggs & Oil
Photo Credit Kim Stemmer/Demand Media

Pour the liquid ingredients, including the canned pumpkin, into a separate bowl. Add 1/4 cup canned pumpkin for each egg and an equal amount of canned pumpkin for the oil called for in the recipe. For example, if your recipe calls for 3 eggs and 1 cup of oil, you will add a total of 1 3/4 cup canned pumpkin.

Step 3

How to Bake With Canned Pumpkin Instead of Eggs & Oil
Photo Credit Kim Stemmer/Demand Media

Add the sugar to the liquid ingredients, mixing vigorously with an electric mixer. Forcefully mixing the liquid ingredients reduces the formation of gluten strands, which can give your baked goods a tough texture.

Step 4

How to Bake With Canned Pumpkin Instead of Eggs & Oil
Photo Credit Kim Stemmer/Demand Media

Combine the dry and liquid ingredients into one bowl, mixing them gently by hand until just combined. Since gluten strands form more actively the more you mix the dry and liquid ingredients together, mix them as little as possible.

Step 5

How to Bake With Canned Pumpkin Instead of Eggs & Oil
Photo Credit Kim Stemmer/Demand Media

Add an additional 1/4 cup canned pumpkin to the batter if the texture is too dry and mix just until combined. If necessary, continue adding the canned pumpkin in 1/4-cup increments until the baked good batter is a satisfactory consistency. However, expect the batter to be thicker and lumpier when using canned pumpkin in place of eggs and oil.

Step 6

How to Bake With Canned Pumpkin Instead of Eggs & Oil
Photo Credit Kim Stemmer/Demand Media

Pour or drop the batter into the necessary pan or dish for baking. Options might include baking sheets, cake pans, Bundt pans, cupcake trays or brownie pans.

Step 7

How to Bake With Canned Pumpkin Instead of Eggs & Oil
Photo Credit Kim Stemmer/Demand Media

Bake the batter at the same temperature and for the same length of time as called for in your recipe. To check for doneness, insert a toothpick into the center of your baked good. If the toothpick emerges clean, remove the dessert from the oven.

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