Can I even express how excited I am that it’s October?
I heard it said recently that fall is an especially invigorating time of year because it feels like a fresh start.
Remember returning to a new school year as a kid? When the air got crisp and you were embarking on a new chapter of life? It was terrifying and exciting and wonderful all at the same time.
That feeling has been ingrained in me since childhood, and no matter how many years away I get from being in school, I still get swept up in the mysterious wonder that is this time of year. I get all inspired and sentimental and reinvigorated to do what I love most. Does that happen to you, or am I the only one?
One of my most favorite things about October is playing around with fall flavors – especially pumpkin.
I’ve been wanting to make pumpkin butter for the blog for a while now. Have you ever tried it? If not, you must.
It’s a fall staple in our house, with its pumpkin-y goodness, buttery texture, blend of warm spices, and subtle sweetness. Think pumpkin pie filling in a jar, but somehow better!
It’s the perfect spread to have on hand for adding to all kinds of fall treats – breakfast items being my favorite.
My version is simple, requiring just 20 minutes and 8 ingredients. Plus, it’s naturally sweetened!
I hope you all love this recipe. It’s:
& The quintessential fall spread
Enjoy this pumpkin butter on all things breakfast and dessert, like my Vegan Pumpkin Spice Latte Waffles, Vegan Pumpkin Spice Pancakes, Gluten-Free Butternut Squash Banana Bread, 1 Bowl Pumpkin Bread, and Brown Sugar Pear Steel-Cut Oats!
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We love seeing what you come up with. Cheers and happy fall, friends!
20-Minute Pumpkin Butter
- 2 15-ounce cans pumpkin puree (not pumpkin pie filling)
- 2/3 cup coconut sugar or muscovado sugar (or sub organic brown sugar)
- 1/4 cup maple syrup (Grade A is best)
- 1/2 cup unsweetened apple juice
- 1 Tbsp lemon juice
- 2 1/2 tsp pumpkin pie spice*
- 1/2 tsp ground cinnamon
- 1 pinch sea salt
Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.
Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. However, 20 minutes was about perfect!
Taste and adjust seasonings as needed, adding more coconut sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors.
Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks, sometimes more (depending on the freshness of your ingredients). Freeze for 1 month.
*If you don’t have pumpkin pie spice, use this DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves.
*Adapted from All Recipes.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 8 quarter-cup servings)
- Calories: 130
- Fat: 0.4g
- Sodium: 38mg
- Potassium: 256mg
- Carbohydrates: 33g
- Fiber: 3.3g
- Sugar: 27g
- Protein: 1.2g
- Calcium: 380mg
- Iron: 0.4mg