Last week I shared my recipe for home-made spiced pumpkin butter. This week I’m using that same pumpkin butter to fill puffy cinnamon rolls topped with a brown butter cream cheese glaze. It is a very good use of pumpkin butter.
The smell of warm spices coming from the kitchen is one of my favorite things about fall. This spiced pumpkin butter will warm up your house and anything you smear it on!
I love making things from scratch. A few years ago, I made it a personal goal to make everything I could from scratch for a couple of months. I decided I wouldn’t buy any food that I could make myself. You name it, I made it: crackers, bread, jam, broth, and marshmallows, just to name a few. And while my experiment made me grateful for some of modern life’s conveniences–let’s face it, homemade tortilla chips are delicious, but I don’t want to make them every time I want some salsa–it also renewed my love of making all sorts of things from scratch. I still do it for many of my pantry items to this day.
Spiced pumpkin butter falls into that category. You could buy it from the store, but when you make it at home, it’s just so much better. When you make it at home, you know exactly what’s in it. No crazy amounts of sugar or weird stabilizers and preservatives. Just simple, natural ingredients. In just a few minutes, you can throw all of the ingredients together in one saucepan. Then, after some soothing pot stirring, the mixture cooks down until it’s thickened and darker in color. Easy as that. You’ve got a jar of home made spiced pumpkin butter to use on whatever your heart desires.
This homemade spiced pumpkin butter is full of cinnamon, ginger, allspice and nutmeg and sweetened with a little maple syrup and natural apple juice. It’s a great way to add a little fall flavor to your everyday. It’s delicious spread on toast & bagels. Spice up your pancakes, waffles or french toast with a spoonful! If you’re still in the mood to make something homemade to go along with this homemade pumpkin butter, I think it would go particularly well with my maple pepper drop biscuits.
I’m brainstorming some fun ways to use this pumpkin butter–maybe pumpkin butter cinnamon rolls! or doughnuts! I’m not sure yet, but stay tuned. Next week, I’ll have something delicious for you that will go perfectly with this recipe.
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This spiced pumpkin butter is perfect for fall. It's full of warm spices, and lightly sweetened with maple syrup. Perfect for adding a little fall flavor to your toast, biscuits, or even pancakes!
With a rubber spatula, stir together all ingredients in a small saucepan. Heat the mixture over medium heat until it begins to bubble. Reduce to low and allow the mixture to simmer for about twenty minutes. You want it to bubble here and there, so adjust the temperature up or down as needed.
Once the mixture has reduced and thickened a lot, taste and add more maple syrup, lemon juice, or salt as needed. Cool completely. Store in an airtight jar for up to two weeks. Spread on toast, scones, biscuits, or use as a filling in buns or rolls. Enjoy!