Slow Cooker Pumpkin Butter + English Muffin Bread


I haven’t mentioned I love fall yet, have I?

Oh, I have?


Just kidding. Yeah, I know I’ve mentioned my love about a million times in the past month.
And I’m about to go on my tangent again.


This spiced pumpkin butter is made in the slow cooker (aka Crockpot aka world of magic),
and it’s pretty much my new favorite thing.

It’s seasoned with yummy fall spices and sweetened with the all natural stuff – maple syrup and honey.

I’ve been eating it in and on everything:
oatmeal, pumpkin bread, greek yogurt, apples

One of the best ways I’ve found, though, is on this whole wheat English Muffin bread.


Don’t you love a good English muffin?

Chewy, crusty delicious breakfast fulfillment.

However, on my quest for real food, I’ve found that the packaged English muffins
include more than what I’m comfortable eating.

Solution? Make my own.


However, I’m not exactly a fan of the whole “separate into 12 muffins before baking” thing.

So I made bread. And then sliced it. And it was even better (and easier) than portioning out the dough!

The kicker on this recipe is that the dough is super, super tough.
My little handheld kitchen mixer could barely handle it.

I would definitely making this bread if you have a strong stand mixer, like a KitchenAid.
If you don’t have a stand mixer, splurge and buy one. And then make the bread.

Problem solved.


Here’s to autumn breakfasts everywhere.

Slow Cooker Pumpkin Butter
makes 1 1/2 pints
recipe from Skinny Ms.
1 15-ounce can pure pumpkin (not pie filling)
1/3 cup no sugar added apple juice
1/4 cup honey
1/4 cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1. Combine all ingredients in a slow cooker. Cook on low for 5-6 hours. Chill overnight before eating.

Whole Wheat English Muffin Bread
yields 10-12 slices
adapted from Sweet Saucy
1 1/2 cups unbleached bread flour
1 cup whole wheat flour
1 package active dry yeast
1/2 tablespoon granulated sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 cup milk (I used almond)
1/4 cup warm water
2 tablespoons cornmeal, divided

1. Preheat the oven to 375 degrees. Combine 1/2 a cup of each type of flour, yeast, sugar, salt, and baking soda. Add the warm water and milk and beat with a mixer on low for 30 seconds.
2. Beat mixture on high for 3 minutes, slowly adding in the remaining flour. I alternated flours during this time.
3. Grease a loaf pan and sprinkle a tablespoon of cornmeal in the bottom. Add the dough to the pan. Set in a warm place to rise for 45 minutes to an hour. Sprinkle remaining cornmeal on top of the risen loaf.
4. Bake for 30-40 minutes. Cool before slicing.


It’s Fall, y’all.


2 thoughts on “Slow Cooker Pumpkin Butter + English Muffin Bread

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