The wonderful recipe below comes from Hannah, the author of My Sweet Vegan and Bittersweet Blog. She does in fact incorporate this pumpkin butter into a recipe for Banana Pumpkin Spice Muffins:
Pumpkin Butter (Vegan, Gluten-Free, Nut-Free, Soy-Free)
- 15 oz Can of Pumpkin
- ¼ cup Maple Syrup
- 1 Teaspoon Cinnamon
- ½ Teaspoon All Spice
- ¼ Teaspoon Ground Cloves
- Dash Nutmeg
- In a small saucepan over medium-low heat, mix together the pumpkin mush and maple syrup until they’re both fully combined. If you prefer your spread to be sweeter, don’t be shy and feel free to add in as much syrup as it takes to satisfy that sweet tooth. Have fun with it – It’s pretty hard to screw this recipe up.
- Continue to stir the pumpkin slowly for about 10 – 15 minutes, or until the mixture had thickened to a desirable consistency. The stirring is important though, so DON’T walk away! If you do, your pumpkin may scorch and get burnt onto the bottom of the pan, and that wouldn’t be so tasty. The black bits really don’t look to attractive, either.
- Anyway, once you’ve determined that it’s nice and thick, take your pan off the heat and you can go ahead and mix in all your spices. I also add in just a pinch of salt, because I believe that it helps to round out all the flavors and make them a bit brighter, but you don’t need to by all means. Enjoy!