Replace oil in baking recipes with pumpkin puree for a heart-healthy treat.
You can dial down some of the fats from oil when baking by substituting pumpkin puree in the recipe.
Use the puree at a ratio of about 75 percent of the oil called for in the recipe. For instance, if the recipe calls for 1 cup of oil, you would use ¾ cup of pumpkin puree. If the mix appears too dry, you can add more pumpkin puree as needed. If you’re using a store-bought boxed mix, an average-size can of pumpkin puree will do.
This healthy swap makes you feel less guilty after indulging, turning your dessert into something more nutritious and cutting down on calories from fat. Pumpkin is also heavy loaded with antioxidants, which helps lower LDL levels in cholesterol.