Pumpkin Butter
This quick and easy pumpkin butter is creamy, naturally sweetened and packed with fall flavor. Use it as a spread, topping or stir it into your oatmeal or yogurt.
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 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.
- Want a creamier pumpkin butter? Replace the water with almond milk or any other plant-based milk. It will add a richer texture, but make sure it’s unsweetened to keep everything in balance.
- Storage: Once cooled, transfer your pumpkin butter to an airtight jar and refrigerate for up to 2 weeks. For longer storage, freeze it for up to 3 months and thaw in the fridge before using.
- Adapted from Kath Eats.
Nutrition
Serving: 1/4 cup | Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Fiber: 3g | Sugar: 10g