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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.


4 Comments Add Yours ↓

  1. 1

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

  2. 2

    Very nice brownie shot! Props on the photography.

  3. 3

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

  4. Christie #
    4

    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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