Vegan MoFo Day 13: Mo'Betta Punkin Butta

I admit I kind of dropped the ball on today's post--I usually write a day ahead and set my blog to automatically post in the morning, but I got caught up in the whirlwind of the season and nearly forgot today was a MoFo day!  The shame of it!

Since I'm at work and a bit at a loss as to an informative and entertaining subject, here's a simple recipe that I've been wanting to make again lately.  It's only in the last couple of years that I've learned to love pumpkin; I have three recipes now that I love, and I'll be posting the second one soon (hopefully I'll get a chance to bake some and take a picture, although pumpkin muffins aren't the most glamorous food), but this is a crazy simple delicious recipe.

Punkin Spread
(makes about a cup, more or less)

What You Need

1 can pumpkin
1/4 cup creamy peanut butter
2 tablespoons brown sugar (or more/less to taste)
1 teaspoon cinnamon

Let's Get it On

1 - Blend everything together until smooth. You might want to microwave it for about 20 seconds to make the peanut butter easier to mix in.  That's it.

Keep refrigerated--it gets better as it sits. It'll keep for a week or so, if it doesn't disappear by then.

This has a wonderful nutty Autumny taste; it's healthier (and more filling) than peanut butter alone, with lower fat and higher fiber content. You can also vary the nut butter (almond, YUM!), and add a bit of nutmeg, ginger, or use premade pumpkin pie spice instead. You could also use a different sweetener, like honey or agave nectar, or maple syrup. Made this way it takes advantage of pantry ingredients and is a good way to stretch out that last bit of peanut butter left in the jar.

What to do with it?  Egad!  Spread it on waffles, bagels, any sort of toast.  Dip fruit in it.  Make a sandwich with it and some jam.  Swirl a spoonful into your hot breakfast cereal, or throw some into a smoothie for a bit of nutritional and comforting punch.  The possibilities are endless!

Comments

[Nina]

I'll have to try this. Pumpkin is one of those foods I've always been "eh" about so this may be a way for me to ease it into my Autumn dishes.