photo by Mzelle BiscotteBetween the cooler temperatures and the fantastic whole wheat carrot cranberry muffins Sweetpea and I made last week, I had a bit of a taste for fall...when I came across this recipe from Juicy Juice, I knew I'd found what I was looking for. Though it's already a super simple "fake out" style recipe, I didn't have any apples, so I modified it further:
1 (15oz) can of pure pumpkin
~ 3/4 cup of no sugar added applesauce
1 cup (100%) apple juice
1/2 cup firmly packed brown sugar
3/4 teaspoon of pumpkin pie spice
Combine ingredients in a saucepan and stir well. Bring to a boil, reduce heat and simmer for about an hour. Store up to 2 months in the refrigerator in an airtight container.
This "butter" is simply delicious, perfect for serving on muffins, bread, or as a pretzel dip - especially when paired with a pumpkin spiced latte!
1 (15oz) can of pure pumpkin
~ 3/4 cup of no sugar added applesauce
1 cup (100%) apple juice
1/2 cup firmly packed brown sugar
3/4 teaspoon of pumpkin pie spice
Combine ingredients in a saucepan and stir well. Bring to a boil, reduce heat and simmer for about an hour. Store up to 2 months in the refrigerator in an airtight container.
This "butter" is simply delicious, perfect for serving on muffins, bread, or as a pretzel dip - especially when paired with a pumpkin spiced latte!
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3 comments:
Yum! This sounds so yummy! Thanks for sharing! How are you feeling? Hoping all is going well! You are due this month? Ya'll chose not to find out the gender, right? Blessings and hugs!!!
Oooo, that would be great on those muffins. I love it! We'll have to try that out around here, too!
Yummy! I've made pumpkin butter and apple butter separately but together sounds SOO much better! I'll have to try that this fall! Thanks!
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