Easy Slow Cooker Pumpkin Butter
An unusual mix of sweet and savory flavors you can use as a sandwich spread or even to top pancakes – or add to Greek yogurt and homemade granola for a seasonal breakfast treat. Whether you spread it on toast, bagels, English muffins or croissants, you are guaranteed to fall in love with this pumpkin butter – and not just for the wonderful smell that will permeate your home!
1 29oz can pumpkin puree
3/4 cup apple juice
1 tablespoon fresh lemon juice
2 tablespoons pumpkin pie spice*
1/2 cup real maple syrup
¼ teaspoon kosher salt
Homemade Pumpkin Pie Spice:
3 tablespoons cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
2 teaspoons ground allspice
2 teaspoons ground cloves
Combine spices and store excess in an airtight container.
1. Add all ingredients to slow cooker and stir until thoroughly combined. Cook on low heat for 4-5 hours (adjust cooking time to achieve the thickness you want). For best results, stir occasionally while cooking.
2. Cool slightly before transferring to airtight glass containers. Store in refrigerator for up to a week.
Pumpkin Spice Paleo Pancakes
Prep time: 10 minutes
Cook time: 10 minutes
6 large eggs
2/3 cup pure pumpkin puree
2 tablespoon honey
½ cup almond flour
½ cup coconut flour
1½ teaspoon baking powder
1 tablespoon pumpkin pie spice
1/8 teaspoon salt
3 tablespoon coconut oil, divided
1 banana, sliced thin
1/3 cup pecans, chopped
Optional: real maple syrup
1. In a large mixing bowl, whisk the eggs, pumpkin puree and honey until thoroughly combined. In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice and salt.
2. Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
3. Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, add batter (2-3 tablespoons per pancake) and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
4. To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans and a drizzle of maple syrup.
Pumpkin Spice Muffins
Topped with coarse sugar for a decorative touch, these muffins are just as wonderful plain or with a cream cheese frosting.
TIP: Make sure you choose 100% pure pumpkin rather than pumpkin pie filling for this recipe, as you will be adding your own sugar and spices.
2 1/2 cup sugar
1 cup canola oil
2/3 cup water
15oz can pure pumpkin
3½ cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1½ teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon ginger
½ cup coarse decorating sugar (for topping)
1. Preheat oven to 350 degrees.
2. Line muffin pan with 12 regular-sized cupcake liners.
3. Combine sugar, oil, water, eggs and pumpkin in a large mixing bowl and beat on low for 1 minute, taking care not to over mix.
4. Add flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger to a small bowl and stir to combine. Add dry mixture to pumpkin batter and beat on low just until all ingredients are moist.
5. Fill cupcake liners with batter until they are ¾ full. Bake for 12-15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar and return to oven to finish baking another 13-15 minutes, or until a toothpick inserted in the center comes out clean. Make sure you don’t overcook: total cooking time should be 25-30 minutes.
6. Remove from oven and cool 5-10 minutes before moving muffins to wire baking rack to cool completely.