Best 3 Maple Pumpkin Butter Recipes
Welcome to the delightful world of fall flavors with our delectable Maple Pumpkin Butter! This luscious spread captures the essence of autumn, offering a symphony of sweet, savory, and aromatic notes. Crafted with the finest seasonal ingredients, our Maple Pumpkin Butter is a versatile culinary creation that will elevate your breakfast, lunch, and dinner experiences.
Indulge in the classic Pumpkin Butter recipe, a timeless favorite that pairs perfectly with warm, toasted bread. For a unique twist, try our Maple Pumpkin Butter with a touch of bourbon, adding a sophisticated kick to your culinary adventures. And if you're seeking a vegan alternative, our dairy-free version will satisfy your cravings without compromising on taste.
But the journey doesn't end there! Discover the versatility of Maple Pumpkin Butter as a marinade for succulent chicken breasts, creating a delectable dish with a touch of sweetness and a hint of pumpkin spice. Elevate your roasted vegetables with a drizzle of Maple Pumpkin Butter, adding a delightful glaze that caramelizes beautifully in the oven. And for a sweet and savory symphony, incorporate Maple Pumpkin Butter into your grilled cheese sandwiches, creating a harmonious blend of flavors that will tantalize your taste buds.
So, embark on a culinary journey with our Maple Pumpkin Butter recipes, and transform ordinary meals into extraordinary culinary experiences. Let the warmth and comfort of pumpkin spice, maple syrup, and the finest fall ingredients take your taste buds on an unforgettable adventure.
PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE
Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
- Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
- Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
- Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams
PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
MAPLE PUMPKIN BUTTER
This is a recipe I cut out of the newspaper that I amended to crock pot cooking. If I make this on a day that I am home, I do stir the crock pot every hour or two just to keep from anything on the sides from burning. If you want to cook in the oven, then cook at 350 degrees for two hours while stirring every 15 minutes.
Provided by Chohertz
Categories Brunch
Time 8h5m
Yield 2 1/2 pint jars, 2 serving(s)
Number Of Ingredients 6
Steps:
- -Mix all ingredients into your crock pot.
- -Cook on low for 8-10 hours until the mixture becomes thick or to your desired consistency.
- -Pack into sterlized jars and seal.
Nutrition Facts : Calories 719.2, Fat 0.8, SaturatedFat 0.3, Sodium 15.6, Carbohydrate 184.5, Fiber 2.8, Sugar 152.5, Protein 4.3
Tips:
- To make the pumpkin purée, you can use fresh or canned pumpkin. If using fresh pumpkin, cut it in half, scoop out the seeds and pulp, and bake it in a 350°F oven for about 45 minutes, or until it is tender. Then, scoop out the flesh and purée it in a food processor or blender.
- If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- You can use any type of maple syrup in this recipe, but dark maple syrup will give the pumpkin butter a richer flavor.
- If you don't have a candy thermometer, you can judge the doneness of the pumpkin butter by dropping a small dollop onto a cold plate. If it holds its shape and doesn't spread out, it is done.
- Pumpkin butter can be stored in a jar in the refrigerator for up to 2 weeks, or it can be frozen for up to 6 months.
Conclusion:
Maple pumpkin butter is a delicious and versatile spread that can be enjoyed in many ways. It can be used as a topping for toast, pancakes, or waffles, or it can be added to yogurt, oatmeal, or smoothies. It can also be used as a glaze for roasted vegetables or as a filling for pies and pastries. No matter how you choose to use it, pumpkin butter is sure to be a hit!
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