Macadamia Pumpkin Butter
If you're looking for a unique twist on your favorite fall treats, macadamia pumpkin butter may become one of your favorite things!
Servings: 20
Calories: 112kcal
Ingredients
- 2 cups macadamia nuts raw
- 1 cup pumpkin puree organic
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp coconut oil melted
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Instructions
- Toast for Flavor: Start by lightly toasting the macadamia nuts and pumpkin seeds until golden brown. Let them cool to room temperature.Blend to Perfection: In your food processor, combine the nuts, seeds, and a teaspoon of salt. Blend until the mixture turns into creamy, drippy nut butter, adding coconut oil and a hint of vanilla for smoothness.Add Pumpkin Goodness: Once the macadamia butter is smooth, mix in the pumpkin puree, pumpkin pie spice, and a touch of maple syrup for subtle sweetness. Blend again until silky.Adjust Sweetness: Taste and adjust sweetness with maple syrup, honey, coconut sugar or brown sugar if needed.Store It Right: Transfer your macadamia pumpkin butter to an airtight container. It keeps well on the counter for a few days or in the fridge for longer freshness.
Nutrition
Serving: 20g | Calories: 112kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 8g | Sodium: 2mg | Potassium: 80mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1907IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg