Best 12 Chunky Pumpkin Apple Butter Recipes

APPLE-PUMPKIN BUTTER

Steps:

• Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.
• Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.
• Preheat the oven to 300 degrees F (150 degrees C).
• Pour apple-pumpkin mixture into a large, shallow roasting pan.
• Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.
• Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
• Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

CHUNKY PUMPKIN APPLE BUTTER

Steps:

• Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE

Steps:

• For the pancakes: Preheat the oven to 200 degrees F.
• In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin, ricotta, milk, vanilla and egg yolks and mix gently to combine.
• In a medium bowl, combine the egg whites with a pinch of salt. Using a mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
• Using a rubber spatula, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly ¿ the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
• Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
• Using a 2-ounce ladle, spoon ladlefuls of batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open ¿ this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.
• For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cider, cinnamon stick, star anise and brown sugar. Bring to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half, 5 to 7 minutes.
• Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.

CHUNKY APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

Steps:

• Set oven to 350°F.
• Grease a 9-inch baking pan.
• For cake: Beat butter and brown sugar for 5 minutes in a mixing bowl, until light and fluffy; beat in eggs and vanilla just until blended; set aside.
• Sift together, flour, pumpkin pie spice, allspice and salt. Gradually add to creamed mixture, beating until blended; stir in apples, nuts and raisins (if using).
• Pour the batter/mixture into prepared baking pan.
• Bake 35-40 minutes, or until the cake tests done. Cool on wire rack.
• For butter sauce: Combine butter and whipping cream with brown sugar; bring to a boil over medium heat. Reduce heat; simmer 10 minutes, or until slightly thickened. Remove from heat, stir in 2 tbsp vanilla, mix until blended.
• Note: The sauce recipe may be doubled for a larger amount. Serve cake warm with vanilla butter sauce--delicious!
• Do ahead note: The cake can be prepared a day ahead, and the following day, warmed up in the oven on low temperature, then served with warm sauce. Also the sauce can be prepared ahead, and then warmed if desired.

CHUNKY APPLE PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

SWEET AND CHUNKY APPLE BUTTER

Steps:

• 1. Cut McIntosh apples into 1-inch (2.5 cm) pieces. Cut Granny Smith apples into smaller dice.
• 2. Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.
• 3. Stir in sugar and lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining. Remove from heat.
• 4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
• Variation: Spiced Apple Butter
• Add 2 tsp (10 mL) ground cinnamon and 1/2 tsp (2 mL) each ground cloves and allspice with the sugar.

CHUNKY PUMPKIN APPLE BUTTER

Steps:

• Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

CHUNKY PUMPKIN APPLE BUTTER

Steps:

• Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

CHUNKY APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

Steps:

• Preheat oven to 350°F degrees.
• Beat butter and brown sugar for 5 minutes in a mixer bowl.
• Beat in eggs and vanilla just until blended.
• Set aside.
• Mix flour, pumpkin pie spice, baking powder, allspice and salt.
• Gradually add to sugar mixture; beating until well blended.
• Stir in apples, nuts, and raisins, if desired.
• Pour into one greased 9-inch baking pan; bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Serve warm with Vanilla Butter Sauce.
• Vanilla Butter Sauce:.
• Combine butter and whipping cream with brown sugar.
• Bring to boil over medium heat.
• Reduce heat; simmer 10 minutes or until slightly thickened.
• Remove from heat; stir in vanilla.
• Serve warm.
• Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated separately the day before.
• Warm the cake, in the oven, and the sauce, on top of the stove, before serving.

PUMPKIN APPLE BUTTER

Steps:

• Combine all ingredients in a heavy saucepan.
• Bring to a boil.
• Reduce heat to low.
• Cook, stirring occasionally for 1-1/2 hours.
• Store in airtight container in fridge for up to 2 months.
• Great on bread, biscuits, waffles and pancakes.

PUMPKIN APPLE BREAD

Steps:

• In a large bowl, combine the first seven ingredients. In another large bowl, whisk the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples and raisins. Transfer to two greased 9x5-in. loaf pans., For topping, in a small bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over each loaf., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PUMPKIN APPLE BUTTER

Steps:

• In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Pour into freezer containers. Refrigerate up to 1 month or freeze.