Waiiit! Don’t throw away that leftover pumpkin purée! Now we have a use for it: 4-ingredient, FLUFFY, creamy, vegan maple butter with a touch of pumpkin. It’s THE excellent manner to make use of up leftover pumpkin purée!
Tips on 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 discount. It then will get a beneficiant dose of pumpkin pie spice. Oh sure, we went there!
After letting the combination cool, the pumpkin-maple discount is able to whip with vegan butter till tremendous gentle and fluffy!
For an oil-free model, you should use cashew butter for a barely completely different however equally scrumptious outcome.
We hope you LOVE this pumpkin-spiced maple butter! It’s:
& Tastes like fall in a jar!
P.S. Seize a bag of our gluten-free pancake + waffle combine and whip up a batch of maple butter for a friend-winning vacation host present (in case you can handle to half with a jar).
Extra Pumpkin-Stuffed Breakfasts
For those who do that recipe, tell us! Depart a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 16 (~2 tsp servings)
Add the maple syrup and pumpkin purée to a small saucepan. Warmth the combination over medium warmth till it involves a light-weight boil, stirring continuously. Cut back the warmth to medium-low and convey it to a simmer. Proceed cooking till the combination has decreased by about half (~5-8 minutes). It ought to coat the again of a spoon with out operating down the edges — the feel ought to seem like thick caramel sauce.
As soon as thickened, take away the pan from the warmth and whisk within the pumpkin pie spice. Pour the maple/pumpkin sauce right into a heat-safe bowl. Cool the sauce within the fridge for no less than 20 minutes till it’s chilly and has thickened additional.
As soon as the maple/pumpkin sauce has cooled, take away it from the fridge and put aside.
To a medium mixing bowl add the softened vegan butter. Utilizing an electrical mixer, beat the butter on excessive for about 30 seconds. Then add within the maple/pumpkin sauce and beat once more till very gentle and fluffy. Spoon the maple pumpkin butter into an hermetic container and retailer within the fridge for as much as 2 weeks or within the freezer for as much as 1 month.
*Recipe as written makes ~2/3 cup.
*Vitamin data is a tough estimate.
*Impressed by Dealer Joe’s maple butter.
Serving: 1 two-teaspoon serving Energy: 73 Carbohydrates: 7.1 g Protein: 0 g Fats: 5 g Saturated Fats: 4 g Trans Fats: 0 g Ldl 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