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:
I’ve been fantasizing about a pumpkin nut butter for the past couple of days and was considering trying to make my own this weekend (ended up just making banana butter instead). So you knew what I was thinking (again!)
I think cherry almond or chocolate cherry nut butter would be pretty darn good. Or cinnamon raisin… or apple cider like somebody said… yumm
Yum this looks perfect Katie! Maple pumpkin spice nut butter… Oh yeah 🙂
I was so excited when I got your tweet about this, but then worried I wouldn’t be able to make it because for some strange reason I am still food processor-less. I am going to make jars upon jars of this and I might give it away as a gift when the holidays come around. If it survives, that is.
Mocha sunflower seed butter would be a dream flavour for me.
Or just getting Sunbutter to import to the UK!
Love the idea for extending nut butters with pumpkin though: once I can actually get my hands on a can I might extract some from my oat bran (favourite use for pumpkin) and give it a try.
xxx
Wow. That. is. beautiful!
Can’t wait to try it. Thanks, Katie!
Hugs,
Michele
Blueberry muffin butter!
This is SUCH a great idea! I bet coconut butter would be delicious in this! 🙂
This sounds so good! I can’t wait until digging into some serious pumpkin pie over the next few months. 😉
Hmmm..a dream peanut butter flavor..french toast actually sounds really, really good!
What would be your dream nut butter flavor? =
YES PLEASE: Chocolate Chip Cookie Dough? Pumpkin Pie? French Toast? = they all sound great!
And we are psychic…just last night I was working on a recipe that involved PB + Pumpkin. I even emailed you that I was on a cooking bonanza. THAT’s what I was up to. Seriously…same.wavelength!
🙂
French Toast??! If that’s possible, than I am 12049715689353125705% all for it.