natalyafalk (natalyafalk) wrote in vegancooking,

Pumpkin Butter

Last night I used this recipe to make basic pumpkin muffins for this morning.  Good recipe, particularly if you're avoiding fat (only very little fat comes from the soymilk), don't like a lot of sugar, or don't have dry egg replacer. However it left me with about 1/2 cup of pumpkin puree. So I made pumpkin butter to put on the muffins.

Pumpkin Butter:

1/2 cup pumpkin puree (or whatever you didn't use in the muffin recipe)
1/2 cup sugar OR 1/4 cup sugar and 1/4 cup maple syrup
1/8 tsp cinnamon
to taste: ginger, nutmeg, ground clove or pumpkin pie spice/allspice

In saucepan, heat all ingredients on medium until the mixture begins to boil.  Once it begins boiling, boil for 5 additional minutes.  Stir constantly, you don't want it burning on the sides of the pot.  It will turn a slightly unappetizing dark brown color.  After 5 minutes, once it has thickened considerably, transfer to small container, let cool, and refrigerate.  Keep like regular butter.

Pumpkin butter is great on the pumpkin muffins, but if that's pumpkin-overload for you, it can be used on bagels, toast, etc.  I think it'd  be great on anadama bread.

*If you use the muffin recipe, it really does only make about 12 (to 16) muffins even though it seems like a lot of batter.  They're really fluffy muffins but don't expand a whole lot.   A great addition to the muffins would be: raisins, dried cranberries, or chocolate chips.


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