If you’ve never used canned pumpkin as a lower fat/calorie baking swap, I’m about to rock your world. Applesauce, mashed bananas, and other fruit purees get all the love when it comes to healthier baking substitutions, but I find canned pumpkin to be the top swap for brownies, carrot cake, and spice cake.
In this blog post, I’ll walk you through how to make amazing canned pumpkin brownie bites, plus the best ingredients/brands to use. Are you hungry yet? Check it out!
Here’s how to use canned pumpkin as a baking substitute:
-Swap it for a box mix that calls for eggs and oil.
-For brownie mixes, Ghirardelli reigns supreme – they have the best box mixes I’ve ever tried. Note: you don’t taste the pumpkin at all in the brownie after it’s baked.
-Also notable is spice cake mix, for a more pumpkin-like experience.
-Disregard the ingredient instructions on the box and add an entire can (15 oz) of 100% pure canned pumpkin (e.g. Libby’s) to the mix.
-Do not, I repeat, do not add anything else!
-Stir until blended. The mixture will be thick.
-Bake according to the instructions on the box.
-The baking time should be the same, unless you use mini cupcake containers, which cuts the time in half.
-For an extra layer of decadence, cream cheese frosting is a delicious topping.
SavvyBostonian Note: If you liked this recipe, check out my other delicious, simple recipes here.