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  • Writer's pictureKitchen Miranda

Hello, Pumpkin Spice Butter

Let’s celebrate the first week of Fall with a little pumpkin recipe. I feel the whole pumpkin spice obsession gets stronger each season. As soon as Labor Day is over, you can order the seasonal drinks at Starbucks, grab all the pumpkin goodies at a Trader Joes and you’re greeted at every grocery store with piles of pumpkins. Although I’m a total Summer girl, the Fall vibes are very welcoming. The mornings are starting to get cool and crisp and it will only be a matter of time before sweater begins 😍

One recipe that will get you excited for Fall is Pumkin Spice Butter. You can easier pick up a jar at your local grocery store but why not make it at home. You can control the ingredients and customize to your liking. This is the same Pumpkin Butter I spread on my cinnamon rolls. I had a hard time finding a organic vegan option so I came home to make this one. If you like sweeter butters, add more sugar. Or spicier butter, add more cinnamon and nutmeg. Also this recipe works even better with fresh pumpkin if you have it. I hope you can try this easy recipe. It’s very versatile. You can add it to hot drinks, pancakes, yogurt parfait, oatmeal, toast, cheesecake and so on. This recipe makes about 5 cups. Thats actually a large portion for my little family but I usually make a jar for me and give a jar to someone as a gift. Homemade gifts are the best and most appreciated 🧡

Pumpkin Spice Butter

2 -15 oz jars organic pumpkin

juice of 1/2 lemon

1 tbs. vanilla extract

1/3 cup raw sugar (or maple syrup)

1 tbs ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

In a medium saucepan, add all of the ingredients. Stir to completely combine. Simmer on medium heat until it starts to bubble and then reduce to low heat. Cook on low heat for 15-20 minutes occasionally stirring. Remove from heat and let it cool before transferring to a glass container. Store in the fridge for up to a week.

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