What are your favorite fall flavors?
- butternut squash
Today I have a recipe that uses the first three in ONE recipe! Yep, pumpkin, cinnamon and apple all in one. AND peanut butter…which is my favorite all-year-round flavor. I eat way too much peanut butter, but am not really ready to change that.
Just like all my recipes, every ingredient in this is nutritious. Even the sweetener, raw honey, has multiple benefits. It is antifungal and antiviral, which is helpful during cold and flu season. It has powerful antioxidants and minerals, feeds the good bacteria in your gut, and can help ward off allergies.
I’ve been making this for several years now, ever since my co-worker made it. I lost her recipe but re-invented it to my liking. I have taken it to church activities, potlucks, and Halloween parties (because we could all use some more healthy options at Halloween time!). It is always a hit, among kids and adults.
When you have some leftover canned pumpkin from your fall baking, use whatever amount you have in this dip. The general formula is equal parts pumpkin and peanut butter, then vanilla, honey, and cinnamon to taste.
If you’re accustomed to eating peanut butter with your apples, this is a way of thinning out the peanut butter and making it lower-calorie, along with adding lots of extra vitamins from the pumpkin.
Besides eating this with apples, I have been putting a spoonful of it into a single serving of oatmeal for very creamy pumpkin oatmeal. I’ve also spread it on toast and topped it with sliced banana or apple, and we also like it straight off a spoon. The possibilities are endless (as they always are with anything peanut butter!).
If you make this, please post about it and tag @faithfulplateful on Instagram or Facebook. I’d love to see what you make!
Dip apples into this creamy, autumn dip for a healthy and festive snack or treat.
- 1/2 cup natural peanut butter
- 1/2 cup canned pumpkin
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 3 tbls raw honey (or pure maple syrup)
In a bowl, stir together all the ingredients. If you're making a large batch, mixing with an electric mixer is handy. Adjust sweetness and pumpkin spice to your liking, if needed.
Allow to sit or chill for at least 30 minutes, for optimum flavor.
Garnish with chopped pecans and extra cinnamon, if desired. Serve with sliced apples.
Keeps well in the fridge for 1 week in an airtight container.
*If you don't have pumpkin pie spice, simply use cinnamon. Or you can make your own by stirring together 3 Tablespoons Ground Cinnamon, 2 teaspoons ground Ginger, 2 teaspoons Nutmeg, 1-1/2 teaspoon ground Allspice, 1-1/2 teaspoon ground Cloves. Measure 1 teaspoon of this blend, don't use it all in this recipe!