Pumpkin puree is a thick, creamy paste made from cooked, mashed pumpkin. It has a rich, sweet flavor and can be used to replace other ingredients like oil, butter, and eggs in baked goods. Using pumpkin puree in place of these ingredients can make recipes healthier by reducing fat and calories. So what exactly does pumpkin puree replace in baking?
Pumpkin Puree Replaces Oil and Butter
One of the most common substitutions for pumpkin puree is oil or butter. Pumpkin puree has a thick, creamy texture similar to oil or melted butter. When used in the right quantities, pumpkin puree can replace all or part of the oil called for in a recipe. Here are some tips for substituting pumpkin puree for oil or butter:
- Replace up to half of the oil or butter with an equal amount of pumpkin puree.
- For every 1 cup of oil or butter, use 3/4 cup pumpkin puree and reduce other liquids by 1/4 cup.
- Reduce oven temperature by 25°F to prevent overbrowning since pumpkin puree contains sugar.
- Add 1-2 tsp extra baking powder or soda per cup of pumpkin puree to recipes to help lift and lighten.
- Avoid swapping all oil/butter for pumpkin as this can make baked goods dense and heavy.
Some examples of recipes where pumpkin puree shines when replacing oil or butter include:
- Cakes: Spice cake, yellow cake, chocolate cake
- Quick breads: Banana bread, zucchini bread, pumpkin bread
- Muffins: Blueberry, bran, pumpkin
- Cookies: Oatmeal, chocolate chip, gingerbread
- Bars: Blondies, brownies, lemon bars
Pumpkin Puree Replaces Eggs
In addition to fat, pumpkin puree can also stand in for eggs in baked goods. Each 1/4 cup of pumpkin puree substitutes for one whole egg. Here are some tips for replacing eggs with pumpkin:
- For each egg replaced, use 1/4 cup pumpkin puree and reduce other wet ingredients by 2 tablespoons.
- Whisk the pumpkin puree together with any remaining wet ingredients.
- Add 1/2 tsp baking powder per egg replaced.
- Eggs provide structure, so avoid replacing more than 2 eggs total.
- Pumpkin works best in denser baked goods like muffins, loaves, and custards.
Some recipes to try replacing eggs with pumpkin puree include:
- Pumpkin bread or banana bread
- Fruit and nut muffins like cranberry orange
- Harvest vegetable muffins with carrots, zucchini, apples
- Spiced pumpkin pancakes or waffles
- Pumpkin custard, flan, or cheesecake
Pumpkin Puree Adds Moisture
Pumpkin puree doesn’t have to directly replace another ingredient. You can also add it to recipes solely for the extra moisture it provides. The moisture helps create a tender crumb and fudgy texture. Some ways to use pumpkin for moisture:
- Add 1/4 cup puree per 1 cup of flour to brownies, cookies, and quick breads.
- Fold pumpkin puree into chocolate cake batter before baking.
- Mix 2-4 tablespoons into cookie dough for chewier cookies.
- Add pumpkin puree to box mixes like cake, muffins, or breads.
Pumpkin Puree Improves Nutrition
Substituting pumpkin puree for ingredients like oil, butter, and eggs improves the nutrition profile of baked goods. Pumpkin puree boosts vitamins, minerals, and fiber while reducing fat, cholesterol and calories. Here is a nutrition comparison of 3/4 cup pumpkin puree versus the ingredients it can replace:
| Nutrition Facts | 3/4 cup Pumpkin Puree | 1/2 cup Vegetable Oil | 1/2 cup Butter | 2 Large Eggs |
|---|---|---|---|---|
| Calories | 82 | 480 | 604 | 140 |
| Fat | 0.5 g | 56 g | 61 g | 9 g |
| Carbs | 16 g | 0 g | 0.6 g | 1 g |
| Protein | 3 g | 0 g | 0.4 g | 12 g |
| Fiber | 3 g | 0 g | 0 g | 0 g |
As you can see, pumpkin puree has fewer calories and fat compared to oil, butter, and eggs. It also provides fiber, vitamin A, potassium, and iron.
Tips for Baking with Pumpkin Puree
Here are some top tips to ensure success when using pumpkin puree in baking:
- Don’t use pumpkin pie filling – Pie filling has added sugar and spices that will affect flavor and texture.
- Make your own or use canned – Homemade has better flavor but canned works well too.
- Reduce spices in recipes – Pumpkin puree has a warm flavor so you often can use less spices.
- Watch oven temps – Pumpkin browns faster so reduce oven temp 25°F or tent foil over top.
- Adjust liquids – Decrease other wet ingredients slightly to account for moisture in pumpkin.
- Let it shine – Boost pumpkin flavor by using ginger, nutmeg, cinnamon, allspice, and cloves.
Recipe Ideas Using Pumpkin Puree
Ready to bake with pumpkin? Here are 10 delicious recipes that use pumpkin puree to replace oil, butter, eggs, or simply add flavor and moisture:
1. Pumpkin Spice Bread
This quick bread gets a double dose of pumpkin – pumpkin puree in the batter and pumpkin seeds on top. The pumpkin replaces some of the oil, making this bread extra moist.
2. Gluten Free Pumpkin Muffins
Almond and coconut flours make these muffins gluten free. Pumpkin puree adds moisture and binds the muffins together in place of eggs.
3. Healthier Pumpkin Chocolate Chip Cookies
White whole wheat flour plus pumpkin puree makes these chocolate chip cookies lighter. Pumpkin replaces half the butter for a healthier cookie.
4. Pumpkin Cupcakes with Cream Cheese Frosting
These cupcakes use oil instead of butter for a more tender, cake-like crumb. Pumpkin puree makes them extra moist and full of pumpkin flavor.
5. Vegan Pumpkin Bread
This vegan, eggless pumpkin bread relies on pumpkin puree for moisture and structure. The result is a loaf that’s tender and sliceable.
6. Gluten Free Pumpkin Pie
This classic pumpkin pie uses a gluten free crust. Pumpkin puree thickens the custard to create a creamy filling without any eggs.
7. Pumpkin Protein Pancakes
Protein powder amps up the nutrition in these pumpkin pancakes. Pumpkin puree provides moisture and that iconic pumpkin pie spice flavor.
8. Healthy Pumpkin Blondies
Date puree and pumpkin puree lend fudgy sweetness to these blondies while cutting back on butter and sugar.
9. Pumpkin Spice Granola Bars
Wheat germ, oats, pumpkin seeds, and of course pumpkin puree make these granola bars full of fiber and nutrients.
10. Pumpkin Cheesecake Swirl Brownies
These brownies use half the oil by swapping in pumpkin. Cream cheese makes them extra decadent.
The Takeaway
Pumpkin puree can sub in for oil, butter, and eggs in all sorts of baked goods. It adds moisture, fiber, and nutrition while cutting back on fat and calories. For the best results, stick to swapping no more than half the fat and no more than two eggs. Reducing other liquids and leaveners slightly helps counteract pumpkin’s extra moisture. Baked goods made with pumpkin puree stay tender and fudgy thanks to its creamy texture. So don’t just save pumpkin for pie, incorporate it into cakes, muffins, breads, and more.