Spiced Dutch Babies with Pumpkin Butter

Spiced Dutch Baby with Pumpkin Butter



1, 15-ounce can of pumpkin puree
½ cup apple cider
½ tsp ground cinnamon
¼ tsp salt
1 tsp apple cider vinegar
3 eggs (at room temperature)
½ cup skim milk (at room temperature)
½ cup whole wheat flour
¼ tsp freshly grated nutmeg
¼ tsp ground cardamom
1 tsp ground cinnamon
¼ tsp salt
2 tbsp unsalted butter
½ cup chopped toasted walnuts, for serving
Indulge Powder
for serving 1 tbsp

Indulge Powder

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Pumpkin Butter

  1. In a small saucepan combine the pumpkin puree, apple cider, cinnamon, salt, and apple cider vinegar.
  2. Heat over medium heat while stirring often.
  3. Once the mixture is bubbling, reduce heat to medium-low, stirring frequently and scraping down the sides, until the mixture has darkened in color and the canned pumpkin flavor has cooked off. About 30 minutes.
  4. Remove the pumpkin butter from heat and stir in

    SweetLeaf® Sweet Drops® Pumpkin Spice.

Note: Pumpkin butter can be made ahead of time and will keep in the fridge for up to 7-10 days.

Dutch Baby

  1. Preheat the oven to 425ºF. Place a 10” cast iron pan in a preheated oven.
  2. In a small bowl mix whole wheat flour, SweetLeaf® 50% Reduced Calorie Coconut Sugar, nutmeg, cardamom, cinnamon, and salt.
  3. Put eggs in a blender and blend on low, until smooth and frothy.
  4. Add milk and one tablespoon butter and blend until combined.
  5. Add flour mixture and blend on low until well combined. Note: If you don’t have a blender, the batter may be mixed by hand.
  6. Place the remaining two tablespoons of butter in the preheated cast iron pan. Swirl the butter around until it has completely melted and has coated the pan.
  7. Pour the batter into the pan, return to the oven and bake for 20 minutes.
  8. Remove the pancake from the oven, slice into wedges and serve immediately.
  9. Top each slice with a spoonful of the pumpkin butter, a scoop of the walnuts, and a light dusting of SweetLeaf® indulge™ powder if desired.
  10. Enjoy!


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