A quick 10 minute pumpkin butter recipe made using the microwave. Only 8 ingredients and a perfect snack for fall!

Pumpkin butter in a glass jar with a pumpkin in the background.

Pumpkin butter is such a glorious invention. I honestly just googled “who invented pumpkin butter” because I wanted to give this person a shout-out. Alas, even google doesn’t know who invented it or why butter is in the name when there’s absolutely no butter or dairy involved? It’s an unsolved mystery.

I personally feel like it should be called pumpkin jam because that’s what it reminds me of. Maybe we should petition to change the name… or not because there are bigger issues to be petitioning against. #trump

A spoon of pumpkin butter with a jar and pumpkin in the background.

Anyhow, I’m a pumpkin butter lover… even if it doesn’t have any butter. I love using it throughout the fall and winter months — mainly as a spread on toast or a topping for oats, chia pudding, yogurt or pancakes, but I’ve been known to eat it by spoonful here and there as well. No shame.

I usually buy a jar from Trader Joe’s (their version is pretty good and doesn’t have any weird ingredients) or make my slow cooker pumpkin butter, but last week I wanted something quick and easy so I used Kath’s recipe as a guide to make a version free of refined sugar — with maple syrup and coconut sugar.

Pumpkin butter in a glass jar, next to a kitchen town and mini pumpkin.

This quick pumpkin butter tastes awesome, with all the sweetness and warm spiciness you expect from pumpkin butter. The best part? You only need 8 ingredients, a big bowl and a microwave. No need to worry about setting up your slow cooker or any of that jazz.

I literally made a batch of this pumpkin butter while making a quick breakfast of eggs and toast one morning. It was done cooking right as my toast popped out the toaster oven. Warm pumpkin butter spread over a slice of toasted bread = the best!

Hand holding a piece of toast with pumpkin butter spread on it.

If you try this 10 minute pumpkin butter please let me know how you like them in the comment section and don’t forget to leave a star review. You can also tag me on Instagram @eatingbirdfood, #eatingbirdfood. Your feedback is so helpful for EBF and all readers!


10 Minute Pumpkin Butter

  • Author: Brittany Mullins
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups
  • Diet: Vegan


A quick 10 minute pumpkin butter recipe made using the microwave. Only 8 ingredients and a perfect snack for fall!


  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1 Tablespoon coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 15 oz can pumpkin (not pumpkin pie filling mix)


  1. Add all ingredients except the canned pumpkin into a microwave-safe bowl. Mix well, and microwave on high for three minutes.
  2. Carefully remove from the microwave and stir.
  3. Add canned pumpkin into the bowl and stir until it’s mixed in. Place bowl back in the microwave for an additional 5 minutes. Carefully remove from microwave, stir, let cool and enjoy! Place leftovers in a jar and store in the fridge for a couple weeks.


  • Category: Condiment
  • Method: Microwave
  • Cuisine: American


  • Serving Size: 1/4 cup
  • Calories: 55
  • Sugar: 10g
  • Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 1g

Keywords: pumpkin butter

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    • Hey Melinda – I haven’t tried using sweet potato before, but I think using pre-cooked mashed sweet potato in place of the pumpkin would work just fine! Let me know if you try it and how it turns out.

  1. Hello, this recipe sounds so good. Is there a way this can have a hot water bath to help preserve it for a longer period? Thank you, Jan

  2. I have never felt the need to rate a recipe online until now. I was looking for a way to use up my leftover pumpkin purée, and had an hour to kill, so I decided to try your recipe. I’ve also never had pumpkin butter before so this was a total shot in the dark. I love that it is refined sugar free and so delicious. I’m eating it with a spoon as I type. Thank you for the great, easy, quick recipe!!

    • Hi Kate! That makes me so happy to hear! I’m so glad you found the recipe and enjoyed it. 🙂 Thank you so much for taking the time to come back and leave a comment (and star rating). It means the world to me!

  3. I gave this out in mini jars to my coworkers and everyone LOVED it. They were eating it straight out of the jar – and I think I got a few people hooked on your blog 🙂

  4. I’m really into the pumpkin butter movement. Plus there is no butter in “pumpkin butter”, what’s not to love. I’ll be trying this out sooner rather than later

  5. I don’t think my last comment went through. I made this last night! It was really easy to make :), really delicious and tasted just like my favourite organic store-bought pumpkin butter! Also, a lot cheaper to make at home. Thanks for such a great recipe!

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