Yay it’s that time again! Here’s my Secret Recipe Club post! This will be my second one and couldn’t be more excited to share it with you all. For those of you who don’t know what the Secret Recipe Club is, it’s basically where everyone is assigned a blog that month and you are to make any recipe of your choice from that designated blog. It’s that simple! The fun part is finding out who had your blog each month and seeing which recipe they chose to make.
So whose fabulous blog did I receive this month??
Yay! I was assigned Fat Girl Trapped in a Skinny Body! Julia’s blog was super fun to have as she had SOO many delicious recipes to choose from! No lie, the day I received my assignment I went to her blog and probably stalked looked through her blog all. day. long. Her recipes look delicious, her photos are beautiful and I really learned a lot about her as she shares fun videos of herself to answer questions anyone might have.
And yes, I’m super jealous of her skinniness *gag*
Haha I kid, I kid! Anyway, since Fall is now officially upon us and Halloween is right around the corner, I chose to make her delicious Pumpkin Butter that goes with, well…pretty much anything! This was super easy to make and yields plenty for jarring (IF you can limit yourself to just one serving). The end result?? My kitchen smelled AMAZING and I had a yummy breakfast (or snack) to look forward to each day after!
I’ve never made pumpkin butter, apple butter, really anything butter-related ever so I chose not to make any modifications to her recipe and enjoyed it as is. You won’t be disappointed, it really is wonderful and perfect for the Autumn season. Oh and I know what you’re thinking…”I thought you gave up sugar??” Yes well I’m only human and chose to make this recipe before I started my diet! So I enjoyed a little bit with some toast and gave the rest as gifts in cute jars to my family 🙂
I maaaay have kept some for myself as well…shhh.
Print
Ingredients
- 1 can (29 oz) pumpkin puree
- 1 cup brown sugar
- 3/4 cup water
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground nutmeg
- 1/8 tsp. allspice
Instructions
- Combine all the ingredients in a saucepan over medium/high heat and bring to a boil.
- Once it reaches a boil, lower the heat to low/medium and simmer for about 45 minutes, stirring frequently.
- Remove from heat and serve immediately OR store in an airtight container in the refrigerator. Enjoy!
Notes
Serving Size: 1/4 cup • Calories: 88.2 • Fat: 0.3 g • Carbs: 27.3 g • Fiber: 2.5 g • Protein: 1 g • WW Points+: 3 pts
Thanks again Julia for this delicious recipe! Make sure to check out her fabulous blog Fat Girl Trapped in a Skinny Body for more amazing dishes and fun stories.
I’ve had apple butter and I’ve had pear butter, but never pumpkin butter but it looks amazing!
I made apple butter last year, it was yummy. looks like Pumpkin Butter will be on my list to make. Have a great day.
I’ve never heard of pumpkin butter nor apple butter before so thanks for sharing!
I love eating apple butter with toast in the morning for breakfast. Will be a nice change to try some pumpkin butter – thanks for sharing!
How fun and delicious! I am excited to get on the pumpkin wagon (so to speak). But it is 110 today. : (
Butta’ makes everything betta’ even if it is pumpkin…
Let fall commence and have fun…:)
This looks great. It reminds me of the pumpkin pecan butter at Williams-Sonoma but a lot cheaper! Can’t wait to give this a try. Great SRC pick!!
I have never made anything butter before either, but that might have to change soon! This looks amazing!
I still have some apple butter Kelly-maybe we can trade??! Pumpkin butter does sound like a divine topping for bread or even french toast. You landed on a good fall recipe for SRC. Yum!
PUMKIN. BUTTER. AH! I’m so excited to try it. Thanks for sharing!