How to Subsitute Applesauce for Cooking Oil While Baking?

Hi K.,

I just made pumpkin muffins the other day. It called for 1 cup oil. I used 1/2 cup oil and 1/2 cup applesauce. Tasted great! My kids loved them. I too wouldn't use it in cookies. If you look up a recipe on allcooks.com, many people will offer reviews of a recipe. That's how I decided to use 1/2 and 1/2. It's a great website. Good luck!

We also subsitute Pumpkin into cakes/brownies. This is a suggestion I found on HunrgyGirl's website:

http://www.hungry-girl.com/askhg/askhgdetails.php?isid=1894

My answer basically is the same as K.'s. I only use all natural (as in no sugar added) applesauce for everything at home, including cooking. I also use a 1:1 ratio.

Something else I do to make my baked products more healthy: I often use 1/2 of the white flour and 1/2 of whole wheat flour.

Good luck and have fun!

I do a 1:1 ratio, but I find that if you substitute more than half the oil it effects the taste. But half is something!

I use applesauce when baking cakes. I use the same amt of applesauce as I would oil. I like how moist the cakes turn out this way. I don't notice a flavor difference, but if you do, play around with using oil and applesauce, maybe half of one and half of the other. A few tips I've learned...1) measure the applesauce in a liquids measuring cup, 2) use unsweetened applesauce so you don't add more sugar to the final product (thus increasing the calories).

You might want to take the time to google your question (unless someone more in the know provides good info for you) to learn more about it. I've read for example that you probably don't want to use applesauce when making cookies as they will turn out more cake-like and less crispy.

Hi K., I have substituted applesauce on occassion and yes I used the same amount of applesauce that the recipe called for oil. I have used applesauce to make brownies, the taste was not different just a bit more cakie.
A.