Perfect Pumpkin Butter Recipes

Steps:

• Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
• Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
• Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
• Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

Steps:

• Sterilize and have ready your mason/ball jars. I get about 3 1/2 pints & 3 1/4 pints and 1 pint out of the recipe.
• In a saucepan mix together pumpkin, allspice, pumpkin pie spice, and pectin. Bring to a boil.
• Mix in sugars one cup at a time stirring constantly until dissolved. Bring to boil and boil one minute, stirring constantly. Remove from heat.
• Transfer to dry jars and seal. This can be immediately used or given away. You can also freeze them all after letting them cool in the jars. Do not process this in a water bath, the pumpkin does not get hot enough in the center for safety. You may use a pressure canner if you would like to store these in the pantry.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.