Pumpkin baking substitutes
Have you had enough pumpkin recipes? Here are a few substitutes you can use while holding onto those autumn-y flavors in your sweet creations.
Butternut squash
Just as versatile as pumpkin. You can roast it, boil it or eat it raw. It has a slightly sweet, nutty flavor, similar to that of sweet potatoes. Use it in pies, pudding, cakes and cookies.
1 cup pumpkin puree = 1 cup butternut squash
Carrots
Available year-round and much cheaper than pumpkins. They also have an earthy sweet flavor and can be used in cakes, muffins, cookies, purees and pastry fillings.
1 cup pumpkin puree = 1 cup carrot puree
Zucchini
Different in texture, flavor and color but as versatile as pumpkin.
Simply puree the zucchini and use it in place of pumpkin puree in your recipe, or grate it to add texture to muffins and pancakes.
1 cup pumpkin puree = 1 cup zucchini puree
Apple sauce
Keep in mind that this substitute is very sweet, so be careful with your sugar ratio.
Perfect for cakes, muffins and cookies.
1 cup pumpkin puree = 1 cup apple sauce
Bananas
They'll definitely add sweetness and creaminess to your recipes. Just make sure to use ripe bananas so that they mash easily.
Use bananas in recipes for bread, pies, pancakes, pudding parfaits, cakes, blondies, etc.
1 cup pumpkin puree = 3 mashed bananas
There you have it! Now you're ready to venture outside the world of pumpkin recipes while still adding terrific fall flavors to all your creations.
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