WILLIAMS SONOMA PUMPKIN BUTTER RECIPES

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PUMPKIN BUTTER RECIPE - SKINNYTASTE



Pumpkin Butter Recipe - Skinnytaste image

Pumpkin lovers will love this easy, pumpkin butter recipe made from scratch. It's like pumpkin pie in a jar, only better! Delicious smeared on toast, oatmeal, yogurt, and more!

Provided by Gina

Categories     Breakfast    Dessert

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 30

Number Of Ingredients 6

3 1/2 cups homemade pumpkin puree (or 1 (29 ounce) can (not pumpkin pie filling))
1 cup packed brown sugar
3/4 cup apple cider or juice
2 tsp vanilla extract
2-3 cinnamon sticks
1-2 tsp pumpkin pie spice (to taste)

Steps:

  • Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
  • Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.
  • Adjust spices to your taste.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 42 kcal, CarbohydrateContent 13 g, ProteinContent 0.5 g, FatContent 0.5 g, SodiumContent 5 mg, FiberContent 1 g, SugarContent 12 g

GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

Super Easy Gluten-Free Pumpkin Bread! Gluten-Free Pumpkin bread is great any time of the year. This easy, quick, gluten-free pumpkin bread recipe uses only a handful of ingredients and is tender and delightfully flavorful.

Provided by Chrystal Carver

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1

Number Of Ingredients 12

1 cup puréed pumpkin (not pumpkin pie filling)
2 eggs, room temperature
1/3 cup avocado oil (or oil of choice)
1/3 cup almond milk
1 1/4 cups gluten-free flour blend (I've tested with Ryze, and Bob's Red Mill 1-to1)
1/2 cup certified gluten-free rolled oats (and some for sprinkling on top)
3/4 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice

Steps:

  • Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
  • Place the pumpkin (1 cup, NOT one can), eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
  • In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
  • Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats.
  • Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.

Nutrition Facts : Calories 188 calories, CarbohydrateContent 29 grams carbohydrates, FatContent 3 grams fat, ProteinContent 12 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1 slice, SodiumContent 1368 grams sodium, SugarContent 1 grams sugar

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