Maple Pumpkin Butter: Vegan, Refined Sugar-Free & Paleo-Friendly


The wonderful maple pumpkin butter recipe below comes from my good friend Hannah, popular vegan author and blogger at Bittersweet. Besides spreading it on toast, she uses this maple pumpkin butter in sweet recipes, like these Banana Pumpkin Spice Muffins.

Maple Pumpkin Butter Recipe - vegan, refined sugar-free and paleo-friendly

Special Diet Notes: Maple Pumpkin Butter

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, top food allergy-friendly, and paleo-friendly.

5.0 from 1 reviews
Maple Pumpkin Butter
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This is a very straightforward, simple pumpkin butter. Yet, every time I spread a dollop atop a slice of toast or muffin, the warm delicious flavor makes me happy for fall.
Serves: 2 cups
  1. Put the pumpkin and maple syrup in a small saucepan over medium-low heat and stir to combine. Cook, stirring frequently, for about 10 to 15 minutes, or until the mixture had thickened to your desired consistency.
  2. Remove from the heat and whisk in the cinnamon, allspice, cloves, nutmeg, and salt.
  3. Cool completely and store in an airtight contain in the refrigerator or freezer.

Key Ingredients & Supplies: Maple Pumpkin Butter

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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