Pumpkin Butter Candle
Pumpkin Butter Candle 🎃 it is SO cute and good. You can just add butter and call it a day BUT I wanted to use the pumpkin meat to not waste and it was epic! I know that it can be intimidating to make, but trust me just follow the steps and you will have your beautiful pumpkin butter candle.
Ingredients
- 10-12 oz unsalted butter depending on your pumpkin size
- 1 pumpkin mini
- 1 sage leaf large
- 1 garlic clove large, smashed
- 1/4 tsp pumpkin spice
- 1 tbsp maple syrup
- salt just a pinch
- 1/2 tsp crushed red peppers
Instructions
- First, cut the top off your pumpkin and hollow out as much as you can. Save the seeds to roast too.
- Secondly, preheat a pan on high for 2 minutes. Add 2 tbsp butter, the garlic and sage leaf. Sauté on medium for 2-3 minutes until fragrant.
- Then, add in the pumpkin meat, sauté for 8-9 minutes until soft. Add in the spices, peppers and maple syrup. Cool together 3-4 more minutes. Let it cool.
- Process the room temperature butter with the pumpkin until smooth.
- Lastly, fill your pumpkin with the butter, add in your wick and let sit in the fridge for 20-30 minutes or freezer for 15 minutes.
- Enjoy!
Nutrition
Calories: 612kcal, Carbohydrates: 26g, Protein: 4g, Fat: 58g, Saturated Fat: 37g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 152mg, Sodium: 16mg, Potassium: 1193mg, Fiber: 2g, Sugar: 12g, Vitamin A: 30791IU, Vitamin C: 31mg, Calcium: 97mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.