1. For the maple pecan butter: Add the butter, maple syrup, and pecans to a medium mixing bowl. Use an electric mixer on a low-medium speed to whip for 2-3 minutes, or until combined. If you do not have an electric mixer, use a fork to mash the butter and mix in the maple syrup and pecans until combined. Set aside.

2. For the pancakes: Whisk the egg, milk, pumpkin, and melted butter together in a large bowl. Add the pumpkin pie spice, salt, and pancake mix and stir until combined.

3. Grease a large skillet or griddle with butter and place on the stovetop over medium heat. Use a ¼-cup measure to scoop pancake mixture onto the hot skillet or griddle, and repeat to make 3-4 silver-dollar sized pancakes (depending on the skillet size). Cook for 3-4 minutes or until golden brown on one side, then flip and cook the other side. Repeat until all pancakes are cooked. Serve topped with a dollop of the maple pecan butter.

4. While the pancakes are cooking, set aside ¼ of the maple pecan butter for the pancakes. Divide what remains in half and spoon onto two 15 x 12-inch pieces of parchment paper. Gently roll the butter in the parchment paper into 1-inch-thick logs. Twist the ends of the parchment paper to seal. Refrigerate while pancakes finish cooking and then slice into rounds before butter completely hardens; wrap back up and refrigerate. The butter will remain fresh in the refrigerator for up to two weeks and in the freezer for at least a couple months.

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.