Fluffy, 4-ingredient maple butter with a hint of pumpkin and cozy fall flavor. Vegan, naturally sweetened, and perfect for waffles, pancakes, and beyond!
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.
*Light (amber) maple syrup provides the best flavor, but dark maple syrup is okay, too. *Recipe as written makes ~2/3 cup. *Nutrition information is a rough estimate. *Inspired by Trader Joe's maple butter.