As you can see from my recent posts, I am really into pumpkin and fall eats, and today is no exception. But, you will definitely take this tip beyond the autumn season! When you are baking, substitute pumpkin puree for the butter and oil! For oil, the ratio is 1 for 1 (1 cup pumpkin puree for 1 cup oil), and for butter the ratio is 3/4 to 1 (3/4 cups pumpkin puree for 1 cup butter). The puree won’t change the taste of the dessert, but will save you a few calories and make your dessert a bit healthier!
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