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–+ servings
Pumpkin butter in a glass cup with a pumpkin behind it.
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4.73 from 18 votes

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.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: pumpkin butter
Servings: 2 cups
Author: Brittany Mullins

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