Healthy Pumpkin Walnut Butter
This Healthy Pumpkin Walnut Butter is the perfect spread for a healthy new year — it’s creamy, it’s sweet and it’s full of flavor. Pumpkin + cinnamon is a fantastic combination, kind of like how well peanut butter + jelly go together. But take that pumpkin + cinnamon combo up a notch, add a hint of sweetness and a kick of walnuts, and now you have found a symphony of flavor!
This smooth and creamy Healthy Pumpkin Walnut Butter is so rich and tasty you would never guess that it is 100% nutritious, refined sugar free, low carb, and has HALF the calories of any typical nut butter.
Yup, you read that right. This is a low calorie nut butter that also happens to taste delicious!
Healthy Pumpkin Walnut Butter
- 1½ cups Walnut Butter
- 1 cup Homemade Butterscotch Pumpkin Spice Syrup
- ¾ cup 100% Pure Pumpkin Puree canned
- In a large bowl, whisk together all of the ingredients.
- Give it a taste and add salt, sweetener, and/or spices to taste. Scoop into a jar, seal tightly, and refrigerate to store.
As a reference, 2 tablespoons of natural peanut butter will have 180-200 calories and 16-18g fat. Don’t get me wrong, natural peanut butter is still a healthy option, but sometimes 2 tablespoons just isn’t enough ya know? 😉
So go ahead and spread this Healthy Pumpkin Walnut Butter on anything and EVERYTHING — pancakes, toast, muffins, graham crackers… I could go on forever but I should leave you to it.
Make this ASAP!
With love and good eats,
This sounds like such a great idea… i’m just a little skeptical because i absolutely HATE raw pumpkin! (i know, i’m crazy) i remember you mentioned that you werent a huge fan of pumpkin either so i may have to try it!
Yeah, I’m not a huge pumpkin fan. I think this pumpkin walnut butter tastes bests on prepared sweets/breakfasts… I bought these gluten-free waffles from the grocery store and spread some of this on and it was DELICIOUS! The waffles had a hint of cinnamon in them so they matched perfectly.
It’s also good in oatmeal with some pure maple syrup. Mmmmmm 🙂
Ooooh pumpkin, cinnamon, and walnuts! This sounds oh so tasty!
This might even be good in a protein smoothie, I will have to try it!
Ooo good idea with the smoothie!!
I love your blog name! So creative. This pumpkin butter sounds delish.
Awww thanks Jenn! Love yours too, I’m glad I’m not alone on that one… 😉
I’ve never tried walnut butter but I’ve always been curious about how it tastes. I love the addition of pumpkin in here and this looks like such a great fall treat!
This sounds SO amazing. Pinning and making ASAP!
This looks and sounds sooo delicious! What a brilliant flavor combination. 🙂
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will this work without the syrup?
I’m sure it’ll work out just fine, you just won’t get any of the spices or sweetness that’s meant to come from the syrup. I would recommend using 1+1/4 cups of pumpkin instead of 3/4 cup, and adding 1-2 tsp of cinnamon (to taste), 1/16 tsp salt, and ~1/2-1 tsp of stevia extract or ~⅓ cup of pure maple syrup (again, to taste). You can always play around with whatever flavors you like 🙂 You can add pumpkin pie spice or nutmeg, you can use sea salt or pink himalayan salt, etc. Hope you like the recipe!
Just wanted to let you know that I made this butter (using psyllium husk powder (2 tsp.) in the syrup instead of xanthum gum) and it turned out beautifully! Great recipe, girl! Thanks! <3
YAY I’m so glad the psyllium worked in place of the xanthan gum!! Good to know, I’ll definitely try that on my next batch 🙂
Thanks so much!
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Can we substitute the syrup with something we can just buy? Also you do you have other easy/quick walnut recipes. I have ALOT of walnuts
I haven’t tried it, but you can probably use pure maple syrup instead! Since you will be missing the spices in the homemade syrup, I would recommend adding ~1 tsp of ground cinnamon and ~1/2 tsp pumpkin pie spice (or 1 tsp, if you reaaaally like pumpkin pie spice) 😉
I have a few recipes using walnuts: http://dessertswithbenefits.flywheelsites.com/category/walnuts/
But, these have got to be my favorites:
1. Walnut Fig Krispy Treats with a Dark Chocolate Ganache
2. Blueberry Bliss Krispy Treats
3. Thin & Chewy Oatmeal Raisin Walnut Cookies
I hope this helps Elle! 🙂
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Made this and substituted the butterscotch with a more readily found caramel… still AMAZING but I think I would love even more the butterscotch flavoring. Also, after it was made I just started throwing in little additional random amounts of cinnamon, pumpkin spice, and a little of the SF caramel syrup, but who measures anything in the end…. 😉
DIVINE recipe- I could (and very well may) eat the whole jar!
GENIUS idea with the caramel!! That sounds sooooo good 🙂
Thanks so much for commenting and letting me know your recipe adjustments! I’ll definitely have to give those a try on my next batch 😉
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Hi, sounds great! How long can it stay in the fridge?
I would say it lasts around 2 weeks as long as all the ingredients you use are freshly made and freshly opened 😀
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Can you make this using peanut butter?
Absolutely!! Any nut butter should work 🙂
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