Waiiit! Don’t throw away that leftover pumpkin purée! We now have a use for it: 4-ingredient, FLUFFY, creamy, vegan maple butter with a touch of pumpkin. It’s THE excellent method to make use of up leftover pumpkin purée!
This “fall in a jar” condiment provides sweetness and spice to pancakes or waffles, biscuits, toast, and extra. Discuss concerning the final fall breakfast! Let’s get began!
Methods 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 utilize cashew butter for a barely totally different however equally scrumptious outcome.
We hope you LOVE this pumpkin-spiced maple butter! It’s:
& Tastes like fall in a jar!
Unfold your maple butter on biscuits, toast, and pancakes and waffles for a dreamy, decadent fall breakfast or snack.
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 reward (in the event you can handle to half with a jar).
And if you wish to give your pancakes and waffles much more severe fall vibes, prime them with our 3-Ingredient Applesauce and Pumpkin Maple Pecan Granola. Swoon!
Extra Pumpkin-Crammed Breakfasts
If you happen to do that recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 16 (~2 tsp servings)
- 1/2 cup gentle (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 uncooked cashew butter for an oil-free model — outcomes will probably be totally different however equally scrumptious!)
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 always. Scale back the warmth to medium-low and produce 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 working 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.
It’s scrumptious on pancakes and waffles, a contemporary biscuit, or a slice of toast!
*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
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