This healthy pumpkin peanut butter spread can be used for pancakes, sandwiches, or you can eat it with a spoon.
Once upon a time, the dashing Mr. Skippy met beautiful Ms. Libbys.
Nine months later, they welcomed a baby into the world.
This baby came about after my pumpkin-spice latte post last week, when people left such awesome ideas on how to use up a can of pumpkin.
I think at least three of you mentioned pumpkin peanut butter as an option, so I had to play around with that idea first.
Other recipes I’m working on include chocolate pumpkin brownies and pumpkin cream cheese bars. If the recipes turn out well, I’ll post those in the near future.
P.S. This pumpkin peanut butter is great on Vegan Pancakes!
Pumpkin Peanut Butter
This pumpkin peanut butter spread can be used for pancakes, sandwiches, or you can eat it with a spoon.
Ingredients
- 1/3 cup canned or pureed pumpkin
- 1/2 tsp cinnamon
- 2-6 tbsp nut butter of choice, or allergy-friendly sub
- optional sweetener of choice as desired, and pinch salt
InstructionsÂ
- Mix all ingredients together, either with a spoon or in a food processor. If your peanut butter is hard and not stir-able, you might want to gently warm it up a little first. This spread is good on toast, in oatmeal, or even eaten straight-up.View Nutrition Facts
Notes
Leftover pumpkin? Try this Pumpkin Mac And Cheese.
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Like this recipe? Leave a comment below!
More Pumpkin Recipes:
Should this be stored in the fridge? How long is it good to store for?
Yes, store it in the fridge because canned pumpkin is perishable once open. I haven’t had mine around long enough to know how long it lasts… 😉
I’ve got pumpkin and pb in the fridge just dying to reproduce! Thanks for the idea!
I just made this – it was great on the pumpkin cream cheese bars!
Thank you for sharing!
Thank you for trying it! And the bars too! 🙂 🙂
I could also imagine this as a savory version, with rosemary, sea salt, and smoked paprika. On a cucumber sandwich, or grilled cheese…
Oh wow, thanks for such a delicous suggestion. I love your savory idea!
I tried this on my Pumpkin Pie Pancakes, and it was wonderful! http://nursingmyfoodbacktohealth.blogspot.com/2011/10/pumpkin-pie-pancakes.html
Love your post! I left a comment, but I’m not sure if showed up.
I used you pumpkin chocolate chip muffin recipe for this idea. Make up the pumpkin butter using 8-10 drops of stevia, add a splash of vanilla, not a lot, once everything is blended toss in a couple chocolate chips and pulse just to break up the chips, and there you go chocolate chip pumpkin muffin in a jar
Pumpkin Muffin in a Jar?! That sounds incredibly delicious!
Thanks for all these awesome Recipes. My daughter has a mild milk protien allergy and these all look so yummy . I have a major sweet tooth so knowing all theses are on the healthier side makes me want to dive into all of them 🙂 Im gonna get some mason jars and try out some of your jar recipes as gifts for christmas !!
Thanks again,
Tara
Aww, you are so welcome! 🙂
peanut butter is back in my life thanks to you! awesome recipe.
Very easy to make and super delicious. I’m going to mix it up w/ some Greek Yogurt later for a snack. YUM!!!
Oh my goodness, I’m SO in love with this pumpkin nut butter. I’ve been completely raiding your blog for recipes in the past couple of days and I can’t get enough!