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Okay, it’s pumpkin season, I give.
In the midst of everyone else in the blogesphere doing all things pumpkin, I’m a little reluctant to join. Typically I prefer to zig while ya’ll are zagging, but I had to make pumpkin ProCakes for a photo shoot and it was a really big can of pumpkin puree that I opened, so I had to do something.
Actually, other than my protein pancakes, I have no idea what you would eat with pumpkin butter. Would you put it on toast? Besides the fact that I don’t actually eat toast anymore, I think it would just make the bread soggy.
And yet, everyone makes it.
Can someone enlighten me on how to consume this stuff outside of pancakes or just straight up with a spoon?
Anyway, regardless of it’s limited accompaniments, it’s actually really good. Very dessert like without the guilt.
In Other Big News….
I thought you might like to know that the lovely Diatta over at Femme Fitale Fit Club is hosting a wee giveaway staring ProCakes! There’s a few more days to enter, so giddy up – especially if you’re going to make this pumpkin butter. They belong together.
I’m linking up to a new recipe par-tay today. Check out Tasty Tuesday for more nom nomables.
Caren is a certified yoga teacher, fitness instructor and author of The Fit Habit. Here she shares simple, low carb recipes, quick home workout ideas and practical ways to foster mind + body wellness.