Maple Bourbon Pumpkin Butter + Cinnamon Pecan Scones

Admission: I had no idea that yesterday was the first day of fall. I thought summer officially ended on Labor Day, which means that it turns I put the Rose in the wine fridge (just kidding, I don’t have one of those, so I just drank it) a few weeks prematurely.  

Anyway, LA looks like this in the autumn:


So I never would have known had my Instagram feed not been bursting with Pumpkin Spice Everything yesterday.

When it comes to pumpkin, there seem to be two decisive camps: people who add it to everything from waffles to hamburgers, and those who roll their eyes and refer to Pumpkin Spice Lattes as “basic AF” (the irony was not lost on me). I consider myself as fairly middle of the line, but the (apparent) first day of fall and a 65 degree morning (if you don’t live in LA, this is sweater weather) had me thinking that it sounded pretty damn good.

I decided on an autumn double whammy: pumpkin butter and cinnamon scones. I recently made some slow cooker pumpkin butter that called for two cups of apple cider and a bunch of different spices, which ended up tasting a lot more like apple butter than pumpkin butter. Don’t get me wrong, I was spooning that sh*t on everything from toast to chia pudding, but it definitely lacked a distinctive pumpkin taste. This time around I opted for an easier, basic-er, juice-free version that could be made in under an hour. (And just because I had some, I added a little bourbon at the end. Don’t judge) The result was a decidedly pumpkin-y butter, with a kick.

Maple Bourbon Pumpkin Butter 

  • 2 15 oz cans pumpkin puree 
  • 3/4 cup coconut sugar 
  • 3/4 cup maple syrup 
  • 2-3 tsp pumpkin pie spice 
  • pinch of salt 
  • 1/3 cup bourbon 
  1. Stir everything into a saucepan until combined, and set over low/medium heat
  2. Heat for about 35 minutes, stirring every few minutes to keep from burning 
  3. Add bourbon, stir, and leave on heat for about 20 more minutes.
  4. Let cool, store in an air-tight container

Naturally, I needed something to put these on, so I went with a cinnamon pecan scone. This is a basic grain-free scone recipe; I point this out because they aren’t as dry as a traditional scone. The almond flour doesn’t absorb as much moisture as regular flour, so don’t expect this to taste like what you’d have during high tea. I’m a bit of a traditionalist when it comes to scones, so while the difference in texture took a minute to get used to (literally, a minute. Maybe two), I do appreciate the fact that these aren’t very sweet.  And they’re definitely an excellent vehicle for the pumpkin butter. 

Cinnamon Pecan Scones

  • 1.75 C extra fine almond flour 
  • 3 1/2 tablespoons coconut flour 
  • 1/4 C Pure Maple Syrup 
  • 1 egg 
  • 3 tbsp melted coconut oil 
  • 1 tsp pure vanilla 
  • 1 tsp cinnamon 
  • 1/4 c pecan pieces 
  • 1/2 tsp baking soda
  • big pinch of salt 
  • 3 tbsp coconut milk 
  1. Heat oven to 350
  2. In a bowl, combine flours, cinnamon, baking soda, and salt and stir using a fork
  3. In another bowl, whisk together egg, oil, syrup, vanilla, and coconut milk
  4. Pour wet mixture over dry mixture and combine until smooth. 
  5. Fold in the pecans
  6. Shape into balls, and press to flatten on a parchment-lined baking sheet 
  7. Bake 18-20 minutes