10 Minute Pumpkin Butter

A quick pumpkin butter recipe made in the microwave or on the stove top. Only 8 ingredients and a perfect snack for fall!

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

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 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.

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.

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!

How to Use Pumpkin Butter

Oh my goodness, there are so many ways to use pumpkin butter! I personally love spreading over toast or adding a big dollop to my oatmeal.

More Pumpkin Recipes You’ll Love

• Vegan Pumpkin Cinnamon Rolls
• Vegan Pumpkin Pie
• Baked Pumpkin Oatmeal Cups
• Healthy Low Sugar Pumpkin Bread

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. Your feedback is so helpful for EBF and all readers!

10 Minute Pumpkin Butter

Brittany Mullins

A quick pumpkin butter recipe made in the microwave or on the stove top. Only 8 ingredients and a perfect snack for fall!

5 from 11 votes

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Prep Time 2 mins

Cook Time 8 mins

Total Time 10 mins

Course Condiment

Cuisine American

Servings 2 cups

Calories 55 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

MICROWAVE:

• Add all ingredients except the canned pumpkin into a microwave-safe bowl. Mix well, and microwave on high for three minutes.
• Carefully remove from the microwave and stir.
• 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.

STOVE TOP:

• Add all ingredients to a saucepan or pot and stir to combine over medium-high heat.
• Once it starts boiling, reduce heat to low and bring to a simmer.
• Cook uncovered for 20 minutes, stirring occasionally. Stir, let cool and enjoy! Place leftovers in a jar and store in the fridge for a couple weeks.

Notes

• You can use 1 1/4 teaspoon pumpkin pie spice in place of the cinnamon, ginger, cloves and nutmeg if you'd like.
• Adapted from Kath Eats.

Nutrition

Serving: 1/4 cupCalories: 55kcalCarbohydrates: 13gProtein: 1gFiber: 3gSugar: 10g

Keyword pumpkin butter

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