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.
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Mix all of the dry ingredients in the recipe, excluding the sugar, in a bowl and set aside.
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.
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.
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.
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.
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.
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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During the baking process, the various ingredients combine and react with one another to determine the ultimate taste and texture of the final product. Although substituting canned pumpkin for oil and eggs will benefit the overall nutrition of your baked goods, it can also negatively impact the physical integrity of the dish. It may be necessary to experiment with proportions until you achieve a satisfying taste and texture.