Waiiit! Don’t throw away that leftover pumpkin purée! We have a use for it: 4-ingredient, FLUFFY, creamy, vegan maple butter with a hint of pumpkin. It’s THE perfect way to use up leftover pumpkin purée!
This “fall in a jar” condiment adds sweetness and spice to pancakes or waffles, biscuits, toast, and more. Talk about the ultimate fall breakfast! Let’s get started!
How to Make Pumpkin-Spiced Maple Butter
This CREAMY, fluffy fall delight begins with simmering maple syrup and pumpkin purée to create a pumpkin-maple reduction. It then gets a generous dose of pumpkin pie spice. Oh yes, we went there!
After letting the mixture cool, the pumpkin-maple reduction is ready to whip with vegan butter until super light and fluffy!
For an oil-free version, you can use cashew butter for a slightly different but equally delicious result.
We hope you LOVE this pumpkin-spiced maple butter! It’s:
Creamy
Sweet
Warming
Buttery
Cozy
Pumpkin-y
& Tastes like fall in a jar!
Spread your maple butter on biscuits, toast, and pancakes and waffles for a dreamy, decadent fall breakfast or snack.
P.S. Grab a bag of our gluten-free pancake + waffle mix and whip up a batch of maple butter for a friend-winning holiday host gift (if you can manage to part with a jar).
And if you want to give your pancakes and waffles even more serious fall vibes, top them with our 3-Ingredient Applesauce and Pumpkin Maple Pecan Granola. Swoon!
More Pumpkin-Filled Breakfasts
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 16 (~2 tsp servings)
Course Condiment
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks
- 1/2 cup light (amber) maple syrup*
- 1/4 cup pumpkin purée
- 1 ½ tsp pumpkin pie spice
- 1/2 cup softened vegan butter (we like Miyoko’s // or sub raw cashew butter for an oil-free version — results will be different but equally delicious!)
Add the maple syrup and pumpkin purée to a small saucepan. Heat the mixture over medium heat until it comes to a light boil, stirring constantly. Reduce the heat to medium-low and bring it to a simmer. Continue cooking until the mixture has reduced by about half (~5-8 minutes). It should coat the back of a spoon without running down the sides — the texture should look like thick caramel sauce.
Once thickened, remove the pan from the heat and whisk in the pumpkin pie spice. Pour the maple/pumpkin sauce into a heat-safe bowl. Cool the sauce in the refrigerator for at least 20 minutes until it is cold and has thickened further.
Once the maple/pumpkin sauce has cooled, remove it from the refrigerator and set aside.
To a medium mixing bowl add the softened vegan butter. Using an electric mixer, beat the butter on high for about 30 seconds. Then add in the maple/pumpkin sauce and beat again until very light and fluffy. Spoon the maple pumpkin butter into an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
- It’s delicious on pancakes and waffles, a fresh biscuit, or a slice of toast!
*Light (amber) maple syrup provides the best flavor, but dark maple syrup is okay, too.
*Recipe as written makes ~2/3 cup.
*Nutrition information is a rough estimate.
*Inspired by Trader Joe’s maple butter.
Serving: 1 two-teaspoon serving Calories: 73 Carbohydrates: 7.1 g Protein: 0 g Fat: 5 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 22 mg Fiber: 0.2 g Sugar: 6.1 g Vitamin A: 390 IU Vitamin C: 0 mg Calcium: 12 mg Iron: 0 mg
Source by minimalistbaker.com
