Mustard Free Spiced Pumpkin Butter
Warm, deeply spiced, and impossibly smooth, this pumpkin butter is the kind of spread that makes a plain piece of toast feel like a special occasion. Maple syrup brings a gentle sweetness, while Ceylon cinnamon, ginger, and turmeric layer in a complexity that goes way beyond anything you'd find in a jar at the store. Apple cider vinegar adds just enough brightness to keep the whole thing from feeling heavy or one-note. Many commercial pumpkin spreads and spice blends sneak in mustard seed or mustard flour as a filler or preservative, so making your own from scratch is genuinely the safest and most satisfying route. The slow simmer on the stovetop is where the magic happens — the mixture gradually thickens into a rich, glossy butter that clings beautifully to a spoon. It's equally at home swirled into oatmeal, dolloped onto biscuits, or stirred into a warm drink on a chilly evening. Once you see how easy it is to pull together with pantry staples, you'll want to keep a jar on hand all season long.
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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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