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
Instructions
- 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.
Like this recipe? Leave a comment below!
More Pumpkin Recipes:
Hmmmmm.
Samoas nut butter?
Butterscotch nut butter?
Spiced latte nut butter?
Thin mint nut butter?
Oatmeal raisin nut butter?
Berry crumble nut butter?
Nanaimo nut butter?
Donut nut butter?
Cheesecake nut butter?
Carrot cake nut butter?
Lemon Meringue nut butter?
Neopolitan nut butter? (i don’t know how this would be possible but it would probably be soooo pretty…)
I just thought of Ginger Snap nut butter! Yummmmmmmm or Creme Brulee nut butter.
Okay. I’m seriously done now.
And seriously hungry.
Wow, you are the awesomest! I love your Neopolitan idea especially!!
Ohhhh M G! Katie please try some of these you will be the most amazing person ever!!! YUM!!!!
Egg nog nut butter? Hey, tis the season 🙂
I sure hope that brownie recipe works out! It sounds amazing. I can’t wait til the pumpkins get ripe so I can make some pumpkin puree for all these tasty desserts…
Oh wow, I love your idea!
Oh yum! Pumpkin peanut butter…what a great idea! Hmmm…how about maple sweet potato peanut butter? Oh, I think I might try this tomorrow!
we make a similar pumpkin butter blended with coconut butter! yum!
Chocolate chip cookie dough butter! 😀
This recipe is not all that different from my breakfast this morning! Love pumpkin + almond butter 🙂
Need to try this!! I love punkin and nut butter so together they must be incredible!
There are *no* flavoured nut butters here in Australia. None. Except for the one online store that sells PB&CO’s creations! Oh, how I long for the PB Loco chocolate chip cookie dough I bought on my trip to Savannah…
Also, we don’t have canned pumpkin, so I skipped reading the comments on your latte post. Too painful. (Pureeing your own doesn’t always work in baked goods – texture/liquid content is often too different 🙁 )
Maybe use sweet potato? They can be subbed in most pu,pkin recipes :).
Now that fall is around the corner, I’m excited to make pumpkin seed butter again – http://www.favedietsblog.com/how-to-make-pumpkin-seed-butter/
Yum! 🙂 I missed your pumpkin spice latte post. I must get to it and read the pumpkin ideas! I would choose cinnamon raisin or butterscotch nut butter for my dream flavors.