Breastfeeding Friendly Spiced Pumpkin Butter
Warm, fragrant, and deeply satisfying, this spiced pumpkin butter is the kind of spread that makes every piece of toast feel like a treat. Pumpkin is a naturally nutrient-dense ingredient, and paired with anti-inflammatory spices like Ceylon cinnamon, ginger, and turmeric, this recipe is a genuinely nourishing choice during the postpartum period. Maple syrup keeps things gently sweet without refined sugar, and a splash of apple cider vinegar adds a subtle brightness that balances the richness beautifully. The slow simmer on the stovetop is where the magic happens — the mixture thickens into a velvety, spoonable butter that clings perfectly to toast, oatmeal, or a warm biscuit. It stores in a glass jar and thickens even further as it cools, so you'll have a ready-to-reach-for jar waiting in the fridge during those busy, sleep-deprived days. Simple ingredients, one saucepan, and a little patience are all it takes to make something that feels genuinely special.
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Learn more →Ingredients
16 servings
- 1 can (15 oz) pumpkin purée
- ⅓ cup maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- ¼ cup water
Instructions
- 1
Combine the pumpkin purée, maple syrup, apple cider vinegar, Ceylon cinnamon, ginger, turmeric, salt, and water in a medium saucepan and whisk until smooth.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle bubble, stirring frequently.
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