Waiiit! Don’t throw away that leftover pumpkin purée! We’ve a use for it: 4-ingredient, FLUFFY, creamy, vegan maple butter with a touch of pumpkin. It’s THE good manner 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. Speak concerning the final fall breakfast! Let’s get began!
The way 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 mild and fluffy!
For an oil-free model, you should utilize cashew butter for a barely completely different however equally scrumptious consequence.
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 mix and whip up a batch of maple butter for a friend-winning vacation host reward (should you can handle to half with a jar).
And if you wish to give your pancakes and waffles much more critical fall vibes, high them with our 3-Ingredient Applesauce and Pumpkin Maple Pecan Granola. Swoon!
Extra Pumpkin-Crammed Breakfasts
For those who do that recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 16 (~2 tsp servings)
- 1/2 cup mild (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 might be completely 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. Cut back the warmth to medium-low and convey it to a simmer. Proceed cooking till the combination has diminished by about half (~5-8 minutes). It ought to coat the again of a spoon with out working down the perimeters — the feel ought to appear to be 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 mild 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 recent biscuit, or a slice of toast!
*Recipe as written makes ~2/3 cup.
*Diet info is a tough estimate.
*Impressed by Trader 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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