10 Minute Pumpkin Butter

A quick pumpkin butter recipe made in the microwave or on the stove top. Only 8 ingredients and a perfect spread for fall! Vegan + Gluten-Free.

I love all things pumpkin, if you couldn’t already tell by all my pumpkin recipes. And pumpkin butter… it 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.

Here’s What You Need

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 or pot. No need to worry about setting up your slow cooker or any of that jazz.

• maple syrup – a perfect flavor combination with pumpkin! It’s my favorite natural sweetener to use.
• water – helps to thin out the ingredients and allow them to mix together nicely.
• coconut sugar – I like using coconut sugar as opposed to regular white sugar or brown sugar.
• cinnamon, ginger, ground cloves and ground nutmeg – a perfect blend of seasonings! You can also use pumpkin pie spice if you prefer.
• pumpkin – you’ll need the whole 15 oz can of pumpkin puree! Make sure you don’t accidentally grab pumpkin pie filling, which is loaded with added sugars! You can also make your own pumpkin puree.

How to Make Pumpkin Butter

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 of the toaster oven. Warm pumpkin butter spread over a slice of toasted bread = the best!

MICROWAVE

Combine ingredients – Add all ingredients except the canned pumpkin into a microwave-safe bowl and mix well.

Heat – Microwave on high for three minutes.

Add pumpkin – Carefully remove from the microwave and stir. Add canned pumpkin into the bowl and stir until it’s mixed in.

Heat – Place bowl back in the microwave for an additional 5 minutes. Carefully remove from microwave, stir, let cool and enjoy!

STOVE TOP

Combine ingredients – Add all ingredients to a saucepan or pot and stir to combine over medium-high heat.

Bring to boil – Once it starts boiling, reduce heat to low and bring to a simmer.

Simmer – Cook uncovered for 20 minutes, stirring occasionally. Stir, let cool and enjoy!

How to Use Pumpkin Butter

There are so many ways to use pumpkin butter! I’ve even been known to eat it by spoonful here and there as well… No shame! Here are some of my favorite ways to enjoy this pumpkin butter:

As a spread – spread across toast, waffles or pancakes. Muffins would make a great option too! Pair it with my oat bran muffins or double the pumpkin with these pumpkin cornbread muffins!

As a topping – add a boost of fall-flavor to your yogurt, chia pudding or oatmeal.

As a dip – dip your favorite sliced fruits such as apple or pear for a healthy snack.

How to Store Leftovers

Place leftovers in an air-tight container or jar and store in the fridge for up to 2 weeks.

More Pumpkin Recipes You’ll Love

• Pumpkin Cinnamon Rolls
• Vegan Pumpkin Pie
• Baked Pumpkin Oatmeal Cups
• Pumpkin Bread
• Pumpkin Chia Pudding
• Oatmeal Pumpkin Cookies