- 1 29-ounce can pumpkin puree (not pumpkin pie filling)
- 2⁄3 cup coconut sugar (or substitute organic brown sugar)
- 1⁄4 cup grade-A maple syrup
- 1⁄2 cup unsweetened apple juice 1 teaspoon ground nutmeg
- 2 teaspoons lemon juice
- 1 toothpick Ginger oil
- 1 toothpick Cinnamon Bark oil
- 1 toothpick Clove oil
1. Add all ingredients to a large saucepan over medium-high heat. Stir to combine.
2. Once mixture begins to bubble, reduce heat to a simmer.
3. Cook uncovered 15–20 minutes, stirring occasionally. Taste and adjust spices as desired.
4. Cool completely and use immediately, or store in a glass container in the fridge for up to two weeks.
5. Add this delicious butter to scones, muffins, toast, waffles, pancakes, oatmeal, and more.
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