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Substitute Pumpkin For Eggs in Baking

My friend and her son are allergic to eggs and she shared this with me. I thought it would be a great way to get more veggies in my kids' diet and with the cost of eggs it helps save some money.

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For every two (2) eggs substitute 1/2 cup pumpkin. This works really well in banana bread and cake mixes they stay super moist. I also tried it in pancakes and it works well. They have a very slight pumpkin taste, but tasted great and were super moist.

Source: Melanie

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October 26, 20151 found this helpful

Excellent substitute. What do you suggest doing with the remaining pumpkin from the can?

 
November 3, 20150 found this helpful

My kids like acorn squash, so sometimes I fix up the rest like when I make squash. Most the time I make enough baked goods to use all the pumpkin and freeze the baked goods until we're ready to use them.

 

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October 26, 20151 found this helpful

Maybe freeze the remaining pumpkin in 1/4 cup portions to use in the next recipe that pumpkin would be a suitable egg substitute.

 

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October 28, 20150 found this helpful

I will remember this. Thanks!

 
November 8, 20180 found this helpful

Thank you, being vegan I am always looking for egg substitutes.

 

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