RECIPES

Home Cookin’: Brownie Mix + Canned Pumpkin= Amazing Brownie Bites

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.

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.

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8 Comments

  • Reply MichellePC February 9, 2010 at 11:27 am

    Wow – these sound delicious, and so easy to make!

  • Reply Gabi February 11, 2010 at 11:22 am

    Very nice brownie shot! Props on the photography.

  • Reply Home Cookin': Homemade Healthy Pumpkin-Vanilla Ice Cream | The SavvyBostonian September 26, 2010 at 1:29 pm

    […] Strange, but true fact about me: I am obsessed with pumpkin, so much so that 100% pure canned pumpkin ranks among my favorite pantry staples.  Low in calories and packed with both fiber and vitamin A, canned pumpkin can be used in everything from soup, to homemade pasta, smoothies, or your morning oatmeal.  I also frequently use it as a healthy swap for eggs and oil in baked goods (see my post on using canned pumpkin for fudgey brownie bites here). […]

  • Reply Halloween in the Hub: Tips For A Fantastic Weekend | The SavvyBostonian October 30, 2010 at 12:41 pm

    […] wine and consider toting along something sweet for your host/hostess. If you enjoy baking, try my canned pumpkin brownie bites, or the healthy pumpkin spice whoopie pies from Oh She Glows. In a pinch, Trader Joe’s also […]

  • Reply Welcome to 2011! | The SavvyBostonian January 2, 2011 at 8:45 pm

    […] Brownie Mix + Canned Pumpkin= Amazing Brownie Bites I never thought that my number one blog entry for 2010 would be about food. Well, specifically, my delicious reduced guilt brownie bites that are SO easy to make!  In my quest to be a better home chef and entertainer, expect to see more blog entries on adventures in my tiny Boston kitchen in 2011…. […]

  • Reply Kristen October 16, 2011 at 2:01 am

    I’m glad you did – I have never thought about using pumpkin and I’m definitely going to try.

  • Reply Recipe: Pumpkin Pie Brownie Cupcakes | The SavvyBostonian October 29, 2012 at 5:41 pm

    […] calorie baking swap. Simply add canned pumpkin to your favorite boxed brownie mix et voilà – delicious, moist, reduced guilt brownies. While the end result is amazing, you cannot taste the pumpkin. So, when I discovered a recipe for […]

  • Reply Christie January 4, 2013 at 12:02 am

    thank you so much for posting this. I want to make one more batch of brownies with the remaining packet of mix and now I will feel less guilty doing so. and I love learning ways that I can discreetly slip fruits or veggies into my kids snacks without them knowing.

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