Here’s How To Use Canned Pumpkin To Substitute Eggs And Oil In Baking
Eggs and oil are considered essential ingredients when it comes to making baked goodies. But did you know that a good vegetarian substitute is a pumpkin? It's "spooky season," and we are admittedly bent on finding the most interesting ways to put pumpkins to good use, and this might make the best excuse to enjoy pumpkin all year round.
If you're trying to cut back on your consumption of eggs and oil, then you should try using canned pumpkins! They are low in sodium, calories, and fat but high in fibre and healthy antioxidants, making them a healthy and plant-based substitute.
The bright orange colour and creamy consistency of canned pumpkins make it easy to incorporate them in baking recipes. Although the substitution might add just the slightest hint of pumpkin flavour, the rest of the recipe's flavours will continue to dominate in the dessert.
Here's how to substitute eggs and oil with canned pumpkins in 9 easy steps:
You'll Need
- Bowls
- Spoons
- Measuring cups
- Electric mixer
- Baking dish
Method
1. Mix the dry ingredients in the recipe, excluding the sugar, in a bowl and set aside.
2. In a separate bowl, mix the liquid ingredients, including the canned pumpkin. Remember that you'll need 1/4 cup canned pumpkin for each egg and an equal amount of canned pumpkin for the oil called for in the recipe.
3. Pour the sugar into the liquid ingredients, and combine thoroughly with an electric mixer to obtain a soft texture in the final product.
4. Next, mix the dry and liquid ingredients in a bowl, gently and by hand, until just combined. Don't overdo this, as gluten strands form more actively when you mix the dry and liquid ingredients.
5. Add additional 1/4 cup canned pumpkin to the batter if the texture is too dry and mix just until combined. If needed, continue adding the canned pumpkin in 1/4-cup increments until the batter is a satisfactory consistency.
6. Pour or drop the batter into the necessary pan or dish for baking. Don't forget to line the pan with a baking sheet or parchment paper.
7. 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 the baked product. The treat is perfectly done when the toothpick emerges clean.
REMINDER
Although canned pumpkin is a good substitute for oil and eggs, it can negatively impact the final product. So, you may need to experiment with proportions until you achieve a satisfying taste and texture.
