We all love that delectable trader joes pumpkin butter, but you’re going to love this even more. It’s got no artificial bullshit, minimal sweetener and is a more filling and balanced take on your typical pumpkin butter.
I lathered this on one of my all time favorite fall recipes, warming apple spice bread. I promise you will want to make this too if you haven’t already. I make this bread a lot this time of year because apples are abundant in free in Colorado and I sure do love foraging for them!
I have a weird obsession for sunbutter on and in literally everything…and that’s pretty much how this recipe was born. I was watching chopped and sunbutter was one of the ingredients and none of the people knew what it was…are you guys FOREAL?! Anyways, it made me have a crazy hankering for it so I bought a jar and have been having a serious relationship with it ever since.
I love that this recipe has the flavor of sunbutter, but also the slight nuances of the other flavors which make it SO good. Plus, it stretches the sunbutter so that you feel like you are just indulging in a whole jar ;P
Alright, onto the fall recipe of your dreams!
- ¼ cup sunbutter
- ½ cup pumpkin puree
- 1 tsp pumpkin spice
- 1 T honey or maple syrup
- ½ tsp vanilla extract
- Place all ingredients into a pot.
- Heat on low while stirring ingredients together until thoroughly combined.
- Place in a jar and enjoy!
Go make this easy peasy squeezey recipe and let me know what your thoughts are! Happy Fall 🙂
Blair is a Nutrition Consultant and Natural Chef with a passion for helping others achieve optimal health through a holistic approach that focuses on body, mind, and spirit. 
This recipe looks incredible! My question for you is do you make your own sunbutter? I found that making it without sugar creates a very bitter tasting sunbutter. Do you have any suggestions? Thanks!!
I typically purchase mine! They have one that is unsweetened!
Also, if I make it myself, I typically have to add coconut oil!
This looks like a really good recipe and easy enough. I’m going to give it a try. Thanks for the recipe.