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
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
Have you made this recipe?
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More Pumpkin Recipes:
Lisa says
Just made this for a low carb snack so yummy. Dipped apples in it. Thanks I needed something sweet today!
sam says
U should make a recipe with pineapple upside down butter or something lol because your pineapple pancakes are divine
Jordan says
This sounds delicious! I would do anything for french toast nut butter that is semi-healthy! Thanks for sharing!
Lisa says
I am going to add pumpkin pie spice, yum!
Peter says
Hey. do you mean 1/3 cup of pureed pumpkin?