Wow! Don’t throw away that leftover pumpkin puree! We have a use for it: 4-ingredientFLUFFY, creamy, vegan maple butter with a hint of pumpkin. It’s THE perfect way to use up leftover pumpkin puree!
This one “fall into a jarcondiment adds sweetness and spice to pancakes or waffles, cookies, toast and more. Talking about the ultimate autumn breakfast! Let’s start!
Making Pumpkin Spiced Maple Butter?
This CREAMY, fluffy fall delight starts with simmering maple syrup and pumpkin puree to create a pumpkin maple reduction. It then gets a hefty dose of pumpkin pie spice. Oh yes, we’ve been there!
After the mixture has cooled, the pumpkin maple reduction is ready to beat with vegan butter until super light and soft!
For a oil-free versionyou can use cashew butter for a slightly different but equally delicious result.
We hope you love this pumpkin spiced maple butter! To be:
& Tastes like falling in a jar!
Spread your maple butter on cookies, toast and pancakes and waffles for a dreamy, decadent fall breakfast or snack.
PS 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 off 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!
Portions 16 (~2 teaspoon servings)
- 1/2 cup light (amber) maple syrup*
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie seasoning
- 1/2 cup softened vegan butter (we love) Miyokos // or sub-raw cashew butter for an oil-free version – the results will be different, but equally delicious!)
Add the maple syrup and pumpkin puree to a small saucepan. Heat the mixture over medium heat until it boils slightly, stirring constantly. Reduce heat to medium-low and bring to a boil. Continue cooking until mixture is 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 seasoning. Pour the maple/pumpkin sauce into a heatproof bowl. Chill the sauce in the refrigerator for at least 20 minutes until it has cooled and has thickened further.
Once the maple/pumpkin sauce has cooled, remove it from the refrigerator and set it aside.
In a medium mixing bowl, add the softened vegan butter. Beat the butter on high for about 30 seconds with an electric mixer. Then add 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 is delicious on pancakes and waffles, a fresh biscuit or a slice of toast!
*Recipe as written makes ~2/3 cup.
*Nutritional information is a rough estimate.
*Inspired by Trader Joe’s maple butter.
Portion: 1 serving of two teaspoons Calories: 73 Carbohydrates: 7.1 g Egg white: 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