Out of Eggs, one case
Can you use pumpkin puree as an egg substitute?
3 options, ranked, with the exact amount
Use Canned pumpkin puree
¼ cup for every egg
Use ¼ cup of canned pumpkin puree for each egg. It binds and adds moisture, and it suits muffins, quick breads, pancakes, brownies and spice cakes. The bake is denser and a light orange color, with a mild squash flavor. Use plain puree, not pumpkin pie filling.
- Verdict —
- You'll taste it
- The tweak —
- Add ¼ tsp baking powder per egg replaced, since pumpkin gives no lift.
- Best for —
- muffins and quick breads
- Pantry —
- Likely in your cupboard
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg | Verdict |
|---|---|---|---|
| 1 | Canned pumpkin pureemuffins and quick breads | ¼ cupYou'll taste it | You'll taste it |
| 2 | Mashed sweet potato or butternut squashthe same bakes as pumpkin | ¼ cupYou'll taste it | You'll taste it |
| 3 | Unsweetened applesaucevanilla muffins and box cake mix | ¼ cupYou'll taste it | You'll taste it |
| Not a swap | Pumpkin pie filling | not a swapNot for this | Not for this |
Canned pumpkin puree
mild and earthy; denser, moister, orange-tinted
Thick, starchy and high in pectin, so it holds a batter together and keeps it moist.
- Best for
- muffins and quick breads, pancakes and waffles, brownies and spice cake
- Prep
- Add ¼ tsp baking powder per egg replaced, since pumpkin gives no lift.
- Suits
- vegan
- Where it fails
- White or vanilla cakes, crisp cookies and anything with more than 2 eggs.
Mashed sweet potato or butternut squash
slightly sweeter
Cooked and mashed smooth, these behave like pumpkin.
- Best for
- the same bakes as pumpkin
- Prep
- Mash or blend until completely smooth.
- Suits
- vegan
- Where it fails
- The same limits as pumpkin.
Unsweetened applesauce
lightly fruity
The paler, more neutral fruit puree.
- Best for
- vanilla muffins and box cake mix
- Prep
- Add ¼ tsp baking powder per egg.
- Suits
- vegan
- Where it fails
- Crisp cookies.
Pumpkin pie filling
Canned pie filling is already sweetened and spiced.
- Best for
- nothing here
- Where it fails
- It adds sugar and spice the recipe did not plan for.
Tips for substituting eggs
4 tips- Blot watery homemade puree on paper towels before measuring, or the bake turns gummy.
- Pumpkin bakes take 3 to 5 minutes longer. Test with a toothpick in the center.
- A 15 oz can holds about 1 ¾ cups, enough to replace 7 eggs across several recipes. Freeze the rest in ¼ cup portions.
- Cinnamon, ginger and chocolate all cover the pumpkin taste if you would rather not notice it.
Questions
4 questionsHow much pumpkin replaces one egg?
¼ cup of plain canned pumpkin puree.
Can I use pumpkin instead of eggs in a cake mix?
Yes. One 15 oz can stirred into a box of spice or chocolate cake mix replaces the eggs, oil and water, and makes a dense, moist cake.
Will my baking taste like pumpkin?
A little, in plain bakes. In chocolate or spiced recipes it is hard to detect.
What replaces the eggs in pumpkin pie itself?
Cornstarch: about 2 tablespoons per egg whisked into the filling. Chill the pie at least 4 hours so it sets.