This post is sponsored by Musselman’s Applesauce however all opinions in this post are 100% mine. You can read my full disclosure policy here.
Fall has to be my favorite time of year. I love the cooler weather and the food. Oh the pumpkin everything. Bring it on! While I’m dreaming of baked goods, one of the other food tasks that occupy my time every day is keeping my kids on the right track with packed school lunches and after school snacks. Easy and healthy are what I look for, and Musselman’s Applesauce is both. The Musselman’s single-serve cups are perfect to pack with school lunch and the Big Cups are great for an after school snack.
What I love Musselman’s applesauce for most is baking! I have a major sweet tooth so any time I can enjoy a sweet treat that’s made a little bit healthier I’m all about it. Applesauce is an easy substituion for oil and I use it all the time. If a recipe calls for 1 cup of oil, I sub 1 cup of applesauce. I love using Musselman’s Unsweetened Applesauce so that I’m not pouring in extra sugar while I’m cutting the fat.
I have a delicious fall recipe for you below, but before you fire up the oven, head over to the Musselman’s site to check out all of their awesome applesauce recipes, and be sure to follow them on Facebook. Now…let’s get our pumpkin on!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 4 eggs
- 1⅔ cup sugar
- 1 cup Musselman's Unsweetened Applesauce
- 1 15oz. can pumpkin (not pie filling, just pumpkin)
- ⅔ cup semi-sweet chocolate chips
- ICING INGREDIENTS: 1 8oz. package cream cheese, at room temp
- ½ cup (1 stick) butter, at room temp
- 1 teaspoon vanilla
- 2 cups confectioners sugar
- Cake Directions: Preheat oven to 350 degrees Fahrenheit. Use cooking spray to lightly coat the bottom and sides of a 9"x13" pan.
- In a medium sized bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Use a whisk or a fork to stir it together well. Set aside.
- In your mixing bowl (I used a stand mixer but any deep bowl and electric mixer would work), combine the eggs, sugar, applesauce, and pumpkin. Mix well, stopping to scrape down the sides of the bowl as needed.
- Slowly add the dry ingredients and mix until well combined, but don't overmix.
- Stir in the chocolate chips by hand.
- Pour the batter into the pan. Bake for about 30-35 minutes until a toothpick comes out clean.
- Cool completely.
- ICING DIRECTIONS: Beat together cream cheese and butter until combined.
- Add vanilla and confectioners sugar. Mix until smooth.
- Ice the cooled cake.
I find that any baked goods recipe made with applesauce keeps longer in the refrigerator, so try that to make it last. Make it last…ha! One can dream!