Happy Happy first day of Halloween season, I mean, first day of September haha. I know it seems that I’m jumping the gun a bit, but I looove Fall and I loooove Halloween. Honestly, I put my Halloween decorations up in my office last week because they’re absolutely some of my favorites.
Speaking of favorites, this time of year (ignoring the fact it’s still hot as blue blazes outside) has the best baked items, because I will swoon over just about anything with cinnamon, pumpkin or apples in it, mmmm. So let’s get to today’s recipe, this incredible Pumpkin Maple Butter. Fall is epitomized in this beyond easy to make ‘butter’.
I think calling this a spread would be better suited, but butter just sounds better am I right? The fact that I threw all the ingredients into my saucepan, cooked it up for a bit and voila delicious butter is so awesome.
Y’all I ate about a pound of this stuff, I mean obviously I put it on cinnamon swirl toast first, I’m not a savage, but hot dang this stuff is sooo good. Make this ASAP, I’m not suggesting I’m telling haha. I hope you’re having a wonderful day, have a wonderfully long & safe weekend and thank you so much for stopping by!
all of your ingredients into your saucepan…
cook and stir for a while and dunzo!!!
enjoy!!!
- 2-15 Ounce Cans of Pumpkin Puree.
- 6 Tablespoons of Maple Syrup.
- 3 Tablespoons of Brown Sugar.
- 2 Teaspoons of Cinnamon.
- 1/2 Teaspoon of Ground Ginger.
- 1/8 Teaspoon of Ground Clover.
- In a medium sized saucepan, place all of your ingredients into it.
- On medium/low heat cook your ingredients for 15-20 minutes making sure to stir occasionally until it is cooked thoroughly and thickened.
- Then enjoy!!!