How to Substitute Pumpkin for Oil & Eggs

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Pumpkin is naturally low in fat and calories, and is a really lovely orange hue that brings a really nice flavor profile to lots of different baked goods. Substitute pumpkin oil for eggs with help from a nationally recognized expert and sought after speaker on gluten-free cooking and living in this free video clip.

Part of the Video Series: Healthy Pumpkin Recipes
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Hi, I'm Jules Shepard. Here's a quick lesson on how to substitute pumpkin for oil and eggs. Pumpkin is naturally low in fat and calories, and is a really lovely orange hue that brings a really nice flavor profile to lots of different baked goods. It's got a creamy mild consistency, and it works really well in all kinds of baked goods. Using pumpkin puree helps to make cakes, cookies, brownies, breads, all of them very moist and tender. It's full of fiber and healthy antioxidants, low in fat and sugar. Simply substitute a quarter cup of pumpkin puree for every egg in a recipe. So if the recipe calls for 2 eggs, use a half cup of pumpkin puree. And as for oil, use the same amount called for in your recipe. So if you're looking to make your recipes a little healthier, moist and tender, think about pumpkin puree as a great substitute for oil and for eggs. I just taught you how to substitute pumpkin for oil and eggs in your baking.

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