Is it Fall yet? It will be in 10 days, so that's close enough for me! One thing I love about Fall is the "butters". Apple butter, pear butter, rhubarb butter (sounds delicious right?)...pumpkin butter..I think I would love to wake up and eat muffins with all sorts of fruit butters. This Pumpkin Pecan Bourbon butter is something that's so nice to wake up to. It goes so well on a variety of foods and I'm sure you can think of some other foods that it would be so good on also!
First of course, I'm thinking muffins. But then, I thought about scones, croissants, toast (plain I know), dinner rolls, pound cake, or turnovers (I almost made danish with this as the filling) would also be perfect. One aspect of the food this goes with that I believe really complements it is a crunchy outside. Most of the foods I just mentioned have crunchy outsides and I made sure that the muffins did too. I made cinnamon muffins with an oatmeal streusel topping to go with the butter this time. It was delicious but I love to try it with everything. Pancakes or waffles would also be good. The possibilities are endless!
I really love the fact that this recipe is so easy to put together. You need a food processor (or some way to combine it and crush the nuts, unless you want them crunchy) and a saucepan. Two dishes, and a spatula for scraping. Not that bad really considering you can have homemade pumpkin pecan bourbon butter in about 15 minutes. Maybe less if you're really fast, but don't skip toasting the pecans because it really brings out their flavor. Also, make sure not to use "pumpkin pie filling", you want the "pure pumpkin". I'm not getting crazy and cutting up an actual pumpkin and baking it, but feel free if you are looking for ways to eat pumpkin :). If you don't want to use bourbon, that's okay too, just use more apple juice instead of the bourbon. I just believe that the apple juice adds more flavor than water would. Apple cider might be great in this too! If you try this, let me know how it is and if you have any questions, please ask. Happy baking everyone!
Pumpkin Pecan Bourbon Butter
Makes about 2 cups
- ¼ cup pecans
- 1 (15 oz) can pure pumpkin
- 2 tablespoons bourbon (or apple juice)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- ⅛ teaspoon ground cloves
- 3 tablespoons brown sugar
- 4 tablespoons apple juice
1. Lightly toast the pecans in an oven or skillet until fragrant, 2-3 minutes, cool slightly. Scoop the pumpkin into a food processor. Add the remaining ingredients to the food processor. Puree the pumpkin mixture for 10-20 seconds until smooth.
2. Place the pumpkin mixture into a small saucepan and cook over medium heat for 4-5 minutes or until it just starts to bubble, stirring frequently.
3. Serve pumpkin butter warm, or pour into a jar, put the lid on, and place in refrigerator to cool completely.
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