The Best of Fall: Crock Pot Apple Butter and Healthy Pumpkin Doughnuts

A weird thing happened here in New Hampshire last night. We had an earthquake! A 4.5 magnitude earthquake! At first I thought it was a big truck going by the house. But then the pictures on the wall started to shake. Poor Cooper was cowering by my legs. I immediately called Ron since he had just left to go to the gym. He texted me and said he didn’t feel a thing. He was too “in the zone” with his workout. ๐Ÿ™‚ Thankfully everything is OK. It just added a little excitement to my Tuesday evening!

I’m still on a baking spree around here. It must be the cooler temps and the rainy days. Last week, I decided to try to make my own Apple Butter. I had never had it before but it sounded good. I had a bag of local Gala apples sitting in my fridge so why not?

After researching it a bit on the internet, I came up with a recipe for the Crock Pot (love, love, love that thing!).

Crock Pot Apple Butter

8 apples cored and chopped

1 cup unsweetened Organic Apple Juice


1. Core and chop the apples.

2. Place apples in crock pot. Sprinkle with as much cinnamon as you want. (I like LOTS).

3. Set the crock pot to high for 4 hours.

4. After 4 hours, add the unsweetened apple juice. Stir.

5. Let apples cook for 4 hours. Stir every hour.

6. After 4 hours, apples should be browning. Pour the mixture into a food processor. Blend till smooth.

That’s it! Super easy and delicious! We’ve been enjoying warm apple butter on toast and in oatmeal. Yum!

Of course, I’ve also had pumpkin on the mind. When my kids started to eat more solid foods, I would make homemade healthy doughnuts for them to snack on all the time. I’ve done it in many different flavors – blueberry, spinach, butternut squash and raisin, carrot, pineapple, etc. All super yummy and are devoured in minutes! It’s been awhile so I pulled out the doughnut pan and baked up some to enjoy. Be aware – These aren’t your typical doughnuts. They’re more dense and not even close to being as sweet. The original recipe is for muffins which I’ve made too.

Healthy Pumpkin Doughnuts

1 1/2 C white whole wheat flour

1 Tbsp baking powder

1 tsp cinnamon

1/2 C pumpkin

1/2 C coconut or canola oil

2 eggsย  or flax “egg” (2 Tbsp ground flax mixed with 6 Tbsp hot water)

1/2 C unsweetened Almond Milk

1 tsp vanilla

1/3 C pure maple syrup

1. Preheat oven to 400 degrees. Grease doughnut pan.

2. Combine dry ingredients. Mix well.

3. Add wet ingredients. Mix well.

4. Bake 15-20 minutes (depending on your oven) or until a toothpick comes out clean.

I have to share one more yummy thing we’ve had this week. I can’t take credit for the recipe. It’s from Emily @ Daily Garnish. She has WONDERFUL recipes and this is one of them – Quinoa and Apple Stuffed Acorn Squash. This recipe just screams FALL!

Definitely making this again and again!

I’m linking up with Jen for more WIAW!

Spooky Snacks and Healthy Halloween Treats
Have a GREAT day!

43 comments on “The Best of Fall: Crock Pot Apple Butter and Healthy Pumpkin Doughnuts

  1. Your recipes are seriously speaking to me! I need to go get a doughnut pan!

    We had a “big” earthquake here last fall. It was crazy–we east coasters are not used to that!
    misszippy1 recently posted..HoardingMy Profile

  2. Yum. Apple butter. Sounds and looks perfect for fall!

    And I love acorn squash. Lol. I actually just posted a recipe on How to Cook Acorn Squash in the Microwave. Haha. Not quite as fancy or pretty as yours, but as a college student I do what I can ๐Ÿ™‚
    Eating 4 Balance recently posted..Weekend WIAW (With 3 Recipes)My Profile

  3. Those look soo good! Must make them… but first, I have 2 Questions:
    1. Would it work to use cider instead of juice? ‘Cause if so I have everything in my house right now to make the apple butter.
    2. I’ve never heard of the “flax egg” thing before. Does it work in most baking recipes?

    1. You could try the cider but maybe do less since it’s pretty sweet.

      Flax or chia seed “eggs” do work in most baking. However, it’s not the same rise as eggs. It also makes it more dense.

  4. Quinoa and Apple Stuffed Acorn Squash? Oh my! That sounds like heaven to me! Too bad we can’t get Acorn Squash easily here in Holland. There’s one store an hour drive from home who caries them.. maybe I should make the trip and just get a lot of squash to keep me going for a little while ๐Ÿ˜‰ The apple butter looks delicious too btw! Yum
    Leanne @ eatandgetmoving recently posted..WIAW โ€“ just another day in the life of me and my eats ๐Ÿ™‚My Profile

  5. Just found your blog through Kath Eats – and I LOVE every bit of it! Runner, mama, foodie – yes, please. That apple butter sounds perfect, so simple and so tempting me to go out and buy some apple juice and a crock pot to make some. The pumpkin donuts recipe sounds so good – and I’ve got all the ingredients for that guy!

    Happy Wednesday!

  6. Don’t you just love the crock pot? I’ve seen recipes for apple butter before but have been to afraid to try it but I guess it really isn’t complicated when you can just throw everything in the crock pot – maybe I will try it. Interesting doughnut recipe as well, I’m not a doughnut person at all so a muffin made into donuts sounds good. Thanks for the recipes!

  7. I’m going to have to try the apple butter. I’ve never liked apple butter but when you break it down like that it sounds so good.

    I can’t believe you had an earthquake! I’d freak out. We live in tornado weather here.

    Off to buy a donut pan… ๐Ÿ™‚
    Carli recently posted..Thanksgiving Nesting #WIAW No. 8My Profile

  8. We don’t do wheat since it is in my opinion one of the worst substances known to man. Have you tried making those “doughnuts” with an alternative flour type? If so, what and how we’re your results?

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