Go Back
–+ servings

Fluffy Pumpkin-Spiced Maple Butter (Vegan!)

Fluffy, 4-ingredient maple butter with a hint of pumpkin and cozy fall flavor. Vegan, naturally sweetened, and perfect for waffles, pancakes, and beyond!
Author Minimalist Baker
Print
Butter knife resting on a bowl of pumpkin-spiced maple butter
5 from 1 vote
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 16 (~2 tsp servings)
Course Condiment
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks

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

US Customary - Metric

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!
    Bag of our gluten-free vegan pancake and waffles mix with a stack of pancakes in front of it

Video

Notes

*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.

Nutrition (1 of 16 servings)

Serving: 1 two-teaspoon serving Calories: 73 Carbohydrates: 7.1 g Protein: 0 g Fat: 5 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 22 mg Fiber: 0.2 g Sugar: 6.1 g Vitamin A: 390 IU Vitamin C: 0 mg Calcium: 12 mg Iron: 0 mg