Spiced Pumpkin Butter
Welcome fall with open arms and spoons ready for this delectable homemade spiced pumpkin butter! It's the perfect spread to satisfy your pumpkin cravings all season long.
Servings: 10 Servings
Calories: 38kcal
Ingredients
Pumpkin Butter
- 1 15 oz Can Pumpkin Puree
- 60 g Apple Cider
- 4 Tbsp Maple Syrup
- 50 g Brown Syrup
- 1.5 teaspoon Ground Cinnamon
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Ground Cloves
Instructions
Pumpkin Butter
- Mix ingredients in a medium saucepan and bring to a slight simmer over medium heat. Once you’ve reached a simmer, reduce the heat and allow to continue simmering gently, uncovered.1 15 oz Can Pumpkin Puree, 60 g Apple Cider, 4 tablespoon Maple Syrup, 50 g Brown Syrup , 1.5 teaspoon Ground Cinnamon, ⅛ teaspoon Nutmeg, ⅛ teaspoon Ground Cloves
- Continue to cook, taking a moment to stir every few minutes until the pumpkin butter is quite thick. This should take about 20-25 minutes.
- Pour the pumpkin butter into a container in the fridge to cool completely before piping into macarons.
Video
Notes
Expert Tips & Storing
- Experiment with sweeteners: maple syrup or coconut sugar are great alternatives to brown sugar.
- Don't rush the cooking process; a low, steady heat ensures a beautifully thickened butter.
- Add a dash of lemon juice or vanilla extract for an extra layer of flavor complexity.
- In an airtight container in the fridge, it should stay fresh for up to 2-3 weeks. Pumpkin butter freezes well; just ensure it's in a freezer-friendly container for longer storage.
Nutrition
Calories: 38kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.002g | Sodium: 5mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.05mg
