Halloween is here and pumpkins are plentiful! To help you take advantage of this fantastic ingredient, we’ve put together a list of our favourite Peanut Hottie & pumpkin recipes to get you into the spooky spirit!
Peanut butter banana bread
1/4 cup maple syrup or honey
3/4 cup Peanut hottie
1 1/2 tsp pumpkin pie spice
3/4 cup pumpkin puree
1/2 tsp baking soda
1 tsp vanilla
1/4 tsp sea salt
1/2 cup chocolate chips (optional) + for sprinkling on top
Preheat your oven to 180°c and line a loaf pan with greaseproof paper
Combine all ingredients except chocolate chips in a large bowl. Stir until thoroughly combined.
Fold in chocolate chips
Bake for 35-40 minutes or until a toothpick inserted in the middle of the loaf comes out clean and the top of the loaf is completely set.
Remove from the oven and let cool for 30 minutes before enjoying.
Pumpkin peanut butter cookies
Pumpkin cookies are delicious, peanut butter cookies are incredible, what could be better than enjoying the best of both worlds?
1/2 cup peanut hottie
1/4 cup pumpkin puree
1/3 cup sugar
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/3 cup flour
Preheat the oven to 180°c. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine the egg, peanut butter, pumpkin, sugar and syrup. Beat with an electric mixer until smooth.
Add the pumpkin pie spice, salt, baking soda and flour and beat again until a sticky dough forms.
Using a small cookie scoop, drop the dough onto the baking sheet, spacing the cookies at least 2" apart. Repeat until all the dough has been used.
Gently flatten the cookies with your hands and sprinkle with sugar. Bake on the centre rack for 11 - 13 minutes.
Remove from the oven and allow the cookies to cool for 10 minutes on the pan before transferring them to a wire rack to finish cooling.
4 ingredient peanut butter cups
What can be better than a fudgy, peanut butter-y pumpkin filling, covered in delicious chocolate?
2 cups dark chocolate chips
1 cup Peanut Hottie
1/4 cup sticky sweetener
1/4-1/2 Cup pumpkin puree
Line an 18 count mini muffin tin with muffin liners and set aside.
In a microwave-safe bowl or over a pan of simmering water, melt 1 1/2 cups of the chocolate chips of choice. Divide the melted chocolate amongst the mini muffin liners, two-thirds full. Use your spoon to ensure the sides are coated with chocolate. Refrigerate.
In a mixing bowl, add your smooth peanut butter and sticky sweetener of choice until combined. add 1/4 cup of pumpkin puree and mix until fully combined and smooth.
Pour pumpkin peanut butter mixture evenly amongst the hardened chocolate cups. Melt the remaining chocolate chips and cover each cup completely. Refrigerate until firm.