10 Minute Pumpkin Butter

DF GF V VG

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.

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

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

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!

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

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 yogurtchia 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.

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

More Pumpkin Recipes You’ll Love

10 Minute Pumpkin Butter

5 from 13 votes
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.
Pumpkin butter in a glass cup with a pumpkin behind it.
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2 cups

Ingredients

  • ¼ cup maple syrup
  • ¼ cup water
  • 1 Tablespoon coconut sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 15 oz can canned or homemade pumpkin puree

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

Notes

Pumpkin Pie Spice –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 cup Calories: 55kcal Carbohydrates: 13g Protein: 1g Fiber: 3g Sugar: 10g
Course: Condiment
Cuisine: American
Keyword: pumpkin butter

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




    37 comments
    1. Hannah
      October 5, 2020 AT 8:31 pm

      I made this tonight with precooked mashed sweet potato since there’s a canned pumpkin shortage and it’s incredible! It tastes like sweet potato pie. I’ll be making it again soon since it won’t last long. Thank you for sharing this recipe!

      1. Brittany Mullins
        October 7, 2020 AT 10:02 pm

        Oh I love this idea! Sweet potato butter!! I’ll have to try it. 🙂

    2. Chantelle Madruga
      October 5, 2020 AT 10:17 am

      5 stars
      So easy and so delicious!!!! An absolute staple in my fridge now! I eat it on top of plain greek yogurt, spread on a muffin…it is good with everything!!!

      1. Brittany Mullins
        October 7, 2020 AT 10:04 pm

        Ahh yay!! So glad you’re loving this pumpkin butter, Chantelle! Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!

    3. Jill Self
      October 4, 2020 AT 8:15 pm

      5 stars
      I just made the Pumpkin Butter and it was so easy. It also taste AMAZING!

      1. Brittany Mullins
        October 7, 2020 AT 10:05 pm

        Woo! So glad you’re loving this pumpkin butter recipe, Jill. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it.

    4. Michelle
      September 27, 2020 AT 4:02 pm

      5 stars
      This pumpkin butter tastes incredible. All of the spice and warmth of Fall in a beautiful spread. I ate with my morning oatmeal and it was delicious.

      1. Brittany Mullins
        September 28, 2020 AT 2:49 pm

        Isn’t it SO good with oatmeal?! I’m glad you’re loving this pumpkin butter, Michelle. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it!

        1. Hillary A
          September 30, 2020 AT 5:26 pm

          5 stars
          Oh my gosh. This was ridiculously easy and ridiculously good! I put it in cottage cheese and it’s stupid delicious. Thank you Brittany!

    5. Ghita Yassa
      September 27, 2020 AT 3:40 pm

      5 stars
      So yummy and super fast I really love it

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X