Honey Pumpkin Butter

15oz Pumpkin Puree (canned or fresh)
1/2 cup of Honey
1 Tablespoon pure Maple Syrup
1/2 teaspoon pure Vanilla Extract
1 teaspoon Ground Cinnamon
3/4 teaspoon Pumpkin Pie Spice
A Pinch of Salt

In a small saucepan, combine the pumpkin puree, honey, and maple syrup over medium heat. Cook for about 15 minutes or until thickened, stirring almost constantly with a whisk.

Stir in the cinnamon, pumpkin pie spice, and a pinch of salt then continue cooking for another 5-6 minutes. Remove from heat and transfer the hot pumpkin butter into a glass jar or bowl. Let your Pumpkin Butter cool completely uncovered. Store in the refrigerator in an airtight container for 1-1/2 to 2 weeks.



Spread a little of your Pumpkin Butter on a slice of toast for a simple & healthy fall breakfast. It'd be delicious paired with a hot cup of coffee. I picked up a loaf of rustic wheat and flaxseed bread at Pepper Place Market this weekend, so I toasted a slice of it to taste test. In the morning I think I might stir a tablespoon into a bowl of oatmeal.

Three Ingredient Pumpkin Brownies

I'm a sucker for fall. I'm planning a fall wedding, I own too many pairs of boots, I decorate with pumpkins, and I love to bake things that involve pumpkin and pumpkin pie spice. I came across a quick recipe for pumpkin spiced brownies last week, so naturally I had to try it. In the comments, they were described as really dense, fudge-like brownies.


All you need is a box of brownie mix, a can of pumpkin puree, and a half teaspoon of Pumpkin Pie Spice. Mix all that together, and add more Pumpkin Pie Spice if you're feeling crazy or it's just not pumpkin-y enough. Spread the mixture in a baking dish (I used 8" x 11" and lined it with foil for easy cleanup) and bake it for 25-30 minutes, or until set.


In the end, I was not a big fan of the texture, and I'm not sure how to describe it. But it sure smells good in here!

Semi-Homemade Chocolate Pumpkin Muffins

Since it's the the season of all things pumpkin, I thought I'd whip up a batch of {semi-homemade} Chocolate Pumpkin Muffins. It's no secret that fall is my favorite season, so naturally I like to try cooking with pumpkin like everyone else. This is a really, really simple recipe—and they're light, too! 

1 box of Chocolate Cake Mix (I used sugar-free Devil's Food)

1 can Pumpkin Puree (I always use Libby's)

6oz of Semi-Sweet Chocolate Chips

Preheat the oven to 350. Mix your cake mix and pumpkin puree on medium speed for 2-3 minutes—this makes your cupcakes a little fluffier. Then mix in most of the 6oz of chocolate chips. Line your muffin tin with cupcake liners and fill them almost to the top with batter. You can make regular sized muffins (3 WW points+ each) or mini muffins (1 WW points+ each). I made some of both. Right before you put them in the oven, sprinkle a few chocolate chips on top, just for a little extra chocolate. Bake them for about 20 minutes and enjoy! Oh, and the leftover muffins are wonderful microwaved for about 8 seconds, just to make the chocolate chips good and gooey. 

Do you have any tasty pumpkin recipes for me to try? I'd love to see them!