10-Minute Pumpkin Butter
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Make this quick and easy 10-minute Pumpkin Butter recipe with only 6 ingredients. An incredibly smooth spread fit for fall treats.
Pumpkin Butter is one of the few items that I don’t have to exchange for sweet potato. I have a bit of a sweet potato addiction but, the pumpkin spread gets a pass for being so delicious. I started making this easy spread with a few friends in mind and it turned out so great that I use it for my Pumpkin Butter Pecan Sticky Buns. It’s tasty on toast, flaky biscuits, warm muffins, and it makes an awesome cookie filling!
Pumpkin butter ingredients
Pumpkin purée– Canned pumpkin is best for this recipe. It’s quicker and has less water content than fresh pumpkin.
Dark brown sugar
Apple cider– I use apple cider because it has more flavor than water. You can substitute the cider for water.
Apple cider vinegar
Pumpkin pie spice
Cinnamon
Microwave safe dish with lid
Instructions
In a microwave-safe bowl, whisk together the pumpkin puree, brown sugar, apple cider, apple cider vinegar, pumpkin pie spice, and cinnamon until smooth.
Place the covered dish into the microwave on High for 3 1/2 minutes. Carefully remove the dish to stir the pumpkin butter. Cover and return it to the microwave for another 6 1/2 minutes.
Remove the pumpkin butter from the microwave and let it completely cool before transferring to a container with an airtight lid. Refrigerate for up to 2 weeks.
Fall recipes
Classic Beef Stew
Apple Raisin Toasted Oats Muffins
Caramel Monkey Bread
Perfect Stovetop Popcorn
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10-Minute Pumpkin Butter
Ingredients
- 15 oz can pumpkin or sweet potato purée
- 3/4 c dark brown sugar
- 1/4 c apple cider
- 1 tbsp apple cider vinegar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Combine the pumpkin puree, brown sugar, apple cider, apple cider vinegar, pumpkin pie spice, and cinnamon in a microwave-safe bowl.
- Microwave on High for 3 1/2 minutes. Give it a stir and add another 6 1/2 minutes. Let it cool before transferring it to a container with an airtight lid. Refrigerate for up to 2 weeks.