Waiiit! Don’t throw away that leftover pumpkin purée! We have a use for it: 4-ingredient, FLUFFY, creamy, vegan maple butter with a hint of pumpkin. It’s THE perfect way to use up leftover pumpkin purée!
This “fall in a jar” condiment adds sweetness and spice to pancakes or waffles, biscuits, toast, and more. Talk about the ultimate fall breakfast! Let’s get started!
How to Make Pumpkin-Spiced Maple Butter
This CREAMY, fluffy fall delight begins with simmering maple syrup and pumpkin purée to create a pumpkin-maple reduction. It then gets a generous dose of pumpkin pie spice. Oh yes, we went there!
After letting the mixture cool, the pumpkin-maple reduction is ready to whip with vegan butter until super light and fluffy!
For an oil-free version, you can use cashew butter for a slightly different but equally delicious result.
We hope you LOVE this pumpkin-spiced maple butter! It’s:
Creamy
Sweet
Warming
Buttery
Cozy
Pumpkin-y
& Tastes like fall in a jar!
Spread your maple butter on biscuits, toast, and pancakes and waffles for a dreamy, decadent fall breakfast or snack.
P.S. 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 with our 3-Ingredient Applesauce and Pumpkin Maple Pecan Granola. Swoon!
More Pumpkin-Filled Breakfasts
- Pumpkin Pie Overnight Oats
- Cranberry Pumpkin Steel Cut Oats
- Pumpkin Maple Pecan Granola
- Pumpkin Pie Green Smoothie
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!
Fluffy Pumpkin-Spiced Maple Butter (Vegan!)
Ingredients
- 1/2 cup light (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 raw cashew butter for an oil-free version — results will be different but equally delicious!)
FOR SERVING optional
Instructions
- Add the maple syrup and pumpkin purée to a small saucepan. Heat the mixture over medium heat until it comes to a light boil, stirring constantly. Reduce the heat to medium-low and bring it to a simmer. Continue cooking until the mixture has 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 spice. Pour the maple/pumpkin sauce into a heat-safe bowl. Cool the sauce in the refrigerator for at least 20 minutes until it is cold and has thickened further.
- Once the maple/pumpkin sauce has cooled, remove it from the refrigerator and set aside.
- To a medium mixing bowl add the softened vegan butter. Using an electric mixer, beat the butter on high for about 30 seconds. Then add in 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’s delicious on pancakes and waffles, a fresh biscuit, or a slice of toast!
Video
Notes
*Recipe as written makes ~2/3 cup.
*Nutrition information is a rough estimate.
*Inspired by Trader Joe’s maple butter.
ujwal meka says
Ohh…… I sorry I was not clear. I meant can I substitute raw almond butter or roasted sunflower seed butter for the vegan butter/cashew butter.
The flavor won’t be as neutral so it may overpower the pumpkin/pumpkin pie spice. It could be worth a try though!
ujwal meka says
Can I use raw almond butter or sun butter?
prashanthi atluri says
Do you provide a diy version of the pancake mix?
Yes! It’s available here.
Elyse says
I made this and it tastes amazing. I do have a question however. In the refrigerator, it separated out and looks very grainy. I’m hesitant to give these as gifts like I planned because of the appearance. Any thoughts or ideas? Thanks!
Hi Elyse! We’re so glad you enjoyed it! It might have separated when refrigerated because the butter got too warm when it was added to the maple pumpkin mixture. This would have made the oil separate from the more liquid ingredients and then re-solidify when refrigerated.
Kaitlin says
I made this with regular salted (dairy) butter, and it turned out so good! I let the maple/pumpkin mixture cool at room temp instead of in the fridge because I had plenty of time, and then it took maybe 2-3 minutes to fully incorporate into the butter with my stand mixer. I will definitely make this again!
Woohoo! We’re so glad you enjoyed it, Kaitlin. Thank you for sharing! xo
Leti says
hello! do you think tahini would work instead of cashew or vegan butter?
Hi Leti! We think tahini might give it too strong of a flavor, but if you try it let us know how it goes!
Heidi says
Hello. Thank you for the recipes – they always taste so good. Could I use roasted cashew butter or almond butter? I can not eat raw cashews. Thank you.
Hi Heidi! For this recipe you can use vegan butter or cashew butter. You can use roasted cashew butter, it will just have a slightly more toasty flavor. Hope this helps!
PC says
Hi,
Had question about butter that can be used?
1. Can normal (dairy) butter be used?
2. Can I use sunflower seed butter?
Have you tried with either of the these?
Thanks
Hi, we haven’t tested with either of these, but dairy butter would work well! We think sunflower butter would have too strong of a flavor. Let us know if you try either!