The wonderful maple pumpkin butter recipe below comes from my good friend Hannah, popular vegan author and blogger at Bittersweet. Besides spreading it on toast, she uses this maple pumpkin butter in sweet recipes, like these Banana Pumpkin Spice Muffins.
Special Diet Notes: Maple Pumpkin Butter
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, top food allergy-friendly, and paleo-friendly.
Maple Pumpkin Butter
Prep time
Cook time
Total time
This is a very straightforward, simple pumpkin butter. Yet, every time I spread a dollop atop a slice of toast or muffin, the warm delicious flavor makes me happy for fall.
Author: Hannah Kaminsky
Serves: 2 cups
Ingredients
- 1 (15-ounce) can pumpkin puree
- ¼ cup maple syrup (can increase for sweeter pumpkin butter)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- Dash ground nutmeg
- Pinch sea salt
Instructions
- Put the pumpkin and maple syrup in a small saucepan over medium-low heat and stir to combine. Cook, stirring frequently, for about 10 to 15 minutes, or until the mixture had thickened to your desired consistency.
- Remove from the heat and whisk in the cinnamon, allspice, cloves, nutmeg, and salt.
- Cool completely and store in an airtight contain in the refrigerator or freezer.
Key Ingredients & Supplies: Maple Pumpkin Butter
More Sweet Spreads
Cinnamon Crockpot Apple Butter (vegan, gluten-free & allergy-friendly)
Gingerbread Cookie Butter (optionally vegan, gluten-free & allergy-friendly)
Not-ella Carob Butter (vegan, gluten-free & allergy-friendly)
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