Pumpkin is versatile, delicious and nutritious, the perfect addition to a healthy muffin. 

One of my frustrations when baking with pumpkin is that most recipes call for 1 cup pumpkin and a 15-oz can contains just under 2 cups, which means you have about 3/4 cup leftover .  This annoys me greatly, and it isn't just with pumpkin, as most canned foods contain just under 2 cups.  Makes me think of hot dog and hot dog bun packaging - the numbers never match.  Anyway, I have been trying to make a batch of 12 pumpkin muffin using the whole 15-oz can.  The results have been mixed with my Pumpkin Pie Muffins being the best so far.  Until I've perfected the "15-oz can pumpkin muffins" a great way to use up that leftover pumpkin is by making pumpkin butter!

Pumpkin Butter

1 cup pumpkin puree

¼ cup apple juice

¼ cup brown sugar

½ tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

⅛ tsp cloves

pinch salt

Combine pumpkin, apple juice, spices, and sugar in a tiny saucepan; whisk together well. Bring mixture to a boil. Reduce heat, and simmer (lowest setting), with lid askew, for 30 minutes or until thickened. Stir frequently. Adjust spices to taste.

Once cool, pumpkin butter can be kept in an airtight container in the fridge.

Note: This is not a very sweet pumpkin butter so if you like it on the sweet side add 1-3 additional Tablespoons brown sugar.  If you are using the leftover pumpkin from a muffin recipe and it is less then 1 cup, adjust accordingly as this is a very flexible recipe. 

Another use for leftover pumpkin is Pumpkin Dessert Dip or Pumpkin Yogurt.