MAPLE WHISKEY/BOURBON PUMPKIN BUTTER ~ BLOG 365.21

I specifically buy Sugar Pie Pumpkins for Halloween so I have them leftover to make this DELECTABLE spicy butter in November for us to enjoy on homemade breads or muffins during the holidays. We especially like it in MOONSHINE CAKE!

MAPLE WHISKEY/BOURBON PUMPKIN BUTTER

2 sugar pie pumpkins, cut in half and de-seeded
4 tablespoons butter, divided
1 1/4 cups brown sugar
3/4 cup PURE maple syrup
1 1/2 teaspoons QUALITY ground cinnamon
1 teaspoon Pumpkin Pie Spice
Pinch of Kosher Salt
Juice of 1 LARGE Lemon
3 ounces QUALITY Whiskey or Bourbon

  • Preheat oven to 350°.
  • Line baking sheet with foil.
  • Place pumpkin halves cut side down on a baking sheet with 1 tablespoon of butter under each half.
  • Roast 50-60 minutes, or until pumpkins are cooked through.
  • Remove from the oven and set aside to cool.
  • Scrape the cooked pumpkin from the skins and place in a blender, processing 2-3 minutes until pumpkin in velvety smooth.
  • Transfer puree to a large saucepan.
  • Add brown sugar, maple syrup, cinnamon, pumpkin pie spice and a pinch of salt, stirring to combine with lemon juice.
  • Heat over low heat for about 30 minutes, stirring frequently – DO NOT ALLOW TO SCORCH OR BURN in the pan.
  • SLOWLY add the whiskey or bourbon, and simmer 15-20 minutes more.
  • Add additional maple syrup or lemon juice to adjust taste, if needed.
  • Let mixture cool and transfer to clean jars.

PUMPKIN BUTTER can be refrigerated up to one month or up to 3 months in the freezer.

PUMPKIN PULL-APARTS (LOAF) ~ BLOG 366.355

This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe, but no one will even know that. It’s like having pumpkin pie for breakfast! And it can easily be made into muffins! I use my mini-cheesecake pan that makes them easy to get out of the pan. The glaze is great on it, but COMPLETELY optional as they are perfect alone!

EASY PUMPKIN PULL-APART LOAF/MUFFINS

BREAD
3/4 cup pumpkin puree not pumpkin pie mix
1/2 cup granulated sugar divided
1 teaspoon PURE vanilla extract
1 teaspoon pumpkin pie spice
1 LARGE egg
1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, NOT flaky)
1 teaspoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray.
  • Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
  • Open the can of biscuits and slice each in half horizontally.
  • Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl.
  • Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
  • Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
  • Bake for about 20-25-30 minutes, or until the top is golden and the center is cooked through.
  • Cool before glazing.

NOTE: To make this recipe as muffins I used 5 pieces of biscuits in a mini cheesecake pan or a texas muffin size pan.

GLAZE (optional)
1/2 cup powdered sugar
1 teaspoon QUALITY cinnamon
3 tablespoons heavy whipping cream or milk

  • To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms.
  • Drizzle over loaf, pull apart, and serve.
  • Store loosely covered for up to 2 days.

NOTES:

  • The center shouldn’t be raw, but will be moist and gooey.
  • If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°.

PUMPKIN RAISIN SPICE CINNAMON ROLLS

CINNAMON PUMPKIN RAISIN SPICE ROLLS

DOUGH
3 1/4 to 3 1/2 cups all purpose flour
2 1/2 teaspoons instant yeast
2/3 cup Libby’s canned pumpkin
2/3 cup milk
2 tablespoons fine sugar
2 tablespoons unsalted butter
1 1/2 teaspoons QUALITY cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 LARGE egg

  • In a large bowl combine 2 cups of flour and the yeast. Set aside.
  • In a small saucepan combine pumpkin, milk, sugar, butter, cinnamon and salt. Heat until warm and butter is melted.
  • Stir pumpkin mixture into flour mixture until blended.
  • Using hand mixer on low speed add egg until combined. Increase speed and beat 3 minutes until well blended, scrap down sides as necessary.
  • Fold in remaining flour JUST until dough is no longer sticky.
  • Shape dough into a ball and place in a lightly greased bowl. Turn dough ball to coat with the grease.
  • Cover with a cheesecloth and let rise in a warm place an hour or so until double in size.

FILLING
2 1/2 tablespoons canned pumpkin
2 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
2 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts
1/3 cup Craisins
1/3 cup golden raisins

  • In a mixing bowl combine the pumpkin and butter. Set aside.
  • In another small bowl combine the brown sugar and pumpkin pie spice. Set aside.
  • Grease a 9×13 pan. Set aside.

ASSEMBLY

  • Turn dough out onto a lightly floured surface.
  • Roll dough into a 12×10 rectangle.
  • Spread with pumpkin butter mixture.
  • Sprinkle with brown sugar mixture.
  • Sprinkle with craisins, golden raisins and walnuts.
  • Roll up tightly jelly roll style.
  • Pinch dough to seal edges.
  • Cut into 12 rolls.
  • Place rolls cut side down in prepared pan.
  • Cover with cheesecloth and let rise in a warm place for an hour until nearly double in size.
  • Preheat oven to 375°.
  • Bake rolls 20-25 minutes and golden brown.

CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon sea salt

  • Melt the butter and brown sugar in a saucepan over medium heat.
  • Add the brown sugar stirring to dissolve until it starts to bubble.
  • Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
  • Whisk in 2 cups of powdered sugar until well blended.
  • Add up to 2 more cups of powdered sugar to get to the consistency you want.
  • Cool in the pan on a wire rack.
  • Ice the rolls with half the icing as soon as they come out of the oven. This allows the icing to ooze down into the rolls.
  • Cool 15 minutes and ice again.

HOMEMADE CHUNKY APPLESAUCE, PUMPKIN APPLE BUTTER & PUMPKIN RAISIN BUTTER

In the fall it ALL begins with apples which ultimately leads to applesauce!   Once you have the applesauce THEN you can begin the butters.

HOMEMADE APPLE SAUCE
5 large Apples (I like Pink Lady, Honey Crisp or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water (I often use orange juice instead)

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

PUMPKIN APPLE BUTTER
2 cans (15 ounce each) LIBBY’S solid-pack pumpkin
4 cups apple cider
2 cups applesauce (recipe above)
2 cups packed brown sugar
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground gloves
1 cup golden raisins

  • Combine everything except the raisins in a large dutch oven until well blended.
  • Simmer uncovered for 2 hours, stirring periodically until thickened. Add raisins at the 1 1/2 hour mark.
  • Ladle into sterilized jars.
  • Water bath for 15 minutes.
  • Cool jars and make sure seals are secure.

PUMPKIN BUTTER
2 cans (15 ounce each) LIBBY’S solid-pack pumpkin
1 cup apple juice
1/2 cup QUALITY honey
1/2 cup packed brown sugar
1 tablespoon QUALITY cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon FRESH ground nutmeg
1/8 teaspoon ground allspice
1/4 cup golden raisins

    • Combine everything except the raisins in a large dutch oven until well blended.
    • Bring to a simmer over medium heat.
    • Reduce heat to low and simmer uncovered , stirring periodically until thickened ans spreadable (about 20 minutes).
    • Ladle into sterilized jars.
    • Water bath for 15 minutes.
    • Cool jars and make sure seals are secure.

PUMPKIN MUFFINS

This is another recipe from the Doxie Greenspan meme I belonged to several years ago. This is another of my favorites that is perfect for this time of year.

PUMPKIN MUFFINS
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
pinch of ground allspice
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon PURE vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup golden raisins
1/2 cup chopped walnuts or pecans
about 1/3 cup sunflower seeds, for topping

  • Center a rack in the oven and preheat the oven to 400°.
  • Butter, spray or line 12 cupcake molds in a regular-size pan.
  • Place the pan on a baking sheet.
  • Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  • Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
  • One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
  • Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
  • Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
  • Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean. Kelly’s note: A lot of the TWD folks found that 25 minutes was too long, taking theirs out around 17 minutes.
  • Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

NOTE: Dried cranberries are an excellent substitution for the golden raisins in this recipe.

 

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