Baking Swap: Pumpkin Puree
Healthy Baking Swaps
A notable (and slim) figure in the healthy-but-delicious cooking scene is Joy Bauer, RD, the nutritionist for the Today Show and author of the recent Food Cures. One of her tips for swapping out fats in baking is to replace them with pumpkin puree. "Try swapping an equal amount of pumpkin puree for butter or oil in muffin, cake, or bread recipes." She told us that "Replacing half the oil or butter with pumpkin is a nice compromise and a good starting point, since you still get some fat for good texture/mouthfeel."
Joy recommends using pumpkin in chocolate treats or spiced batters, with the goal being to increase the fiber and flavor while cutting some of the fat.
You can test this idea in her Ginger Spice Pumpkin Muffins.Next Prev Slide 2 / 5