This naturally sweetened pumpkin butter has been such a delicious addition to my mornings this fall! It tastes great spread on whole grain toast, pancakes, and apples. It can be made in less than 10 minutes by simply combining all of the ingredients in a food processor. Enjoy!
1 1/2 c. canned pumpkin puree
1/4 c. coconut oil
1/2 c. pure maple syrup
2 tbsp. fresh lime juice
3 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 1/2 tsp. sea salt
Add all ingredients to a food processor and blend for about 30 seconds or until all ingredients fully combine and the mixture becomes creamy.
Store in the refrigerator in an airtight container for up to 2 weeks.
*Makes about 33 servings (527 g) total.
*1 serving=1 tbsp. (about 16g).
Per serving: 47 calories; 4g Carbs, 3g Fat, 0g Protein
If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from: https://livinglovingpaleo.com/easy-paleo-pumpkin-butter/