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Apple pumpkin butter is like autumn in a jar. Just cooking this recipe is joyous because it makes your kitchen smell ah-mazing. If you’re already going to make a pumpkin pie during the fall, grab another can of pumpkin puree or a larger pumpkin to roast and in a mere 45 minutes you could be spreading warm pumpkin butter on a scone. Now doesn’t that just sound so lovely? I think so too.
Not only will you be spreading this butter on everything from toast to muffins, you can also use this butter in other unexpected ways. Shake together some apple cider, vodka, ice and a scoop of butter and you’ve got yourself a beautiful autumn cocktail. Spoon some on plain greek yogurt and top it with my Honey Spiced Granola with Nuts and Fruit. Swirl it into your vanilla cheesecake recipe before you bake it for a gorgeous dessert. Honestly the options are endless.
Apples + Pumpkin are besties.
I absolutely love the combination of apples and pumpkin. And when you add in a hefty amount of spices… *chef’s kiss*. However, if you’re looking to stick to just one flavour, feel free to omit either the apples or the pumpkin and instead double the amount of the fruit you’d like to use (e.g. 8 apples or 4 cups pumpkin puree).
Pro tip: You can either buy pumpkin pie spice at your local grocery store or you can make it yourself. Here’s my recipe!
Maple Spiced Apple Pumpkin Butter
Ingredients
- 4 large apples chopped (any variety)
- 2 cups pumpkin puree fresh or canned
- juice of one lemon
- zest of of lemon
- ½ cup apple cider or apple juice
- ⅔ cup maple syrup
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
Instructions
- Combine all ingredients in a large pot or dutch oven.
- Bring mixture to a gentle boil over medium heat stirring often.
- Once boiling, turn temperature down to medium-low and cook mixture for about 20 minutes or until apples are nice and soft.
- Spoon mixture into blender (or food processor) and blend until completely smooth. You may have to do this in batches depending on the size of your blender.
- Transfer mixture back into pot or dutch oven and cook over medium-low heat until mixture is thick and holds its shape on a spoon.
- Spoon mixture into glass jars or containers. Butter will keep up to 3 weeks in the fridge or up to 3 months in the freezer. Enjoy!
