I love everything pumpkin. I’m a huge pumpkin spice latte fan. And I have a recipe for the secret Starbucks Pumpkin Spice Sauce.
When the weather cools down, I crave spreads that make toast, pancakes, and waffles feel extra special.
This pumpkin maple syrup butter does just that—it’s creamy, spiced, and sweet without being overpowering.
I love it because it feels like fall in a jar, and it makes even the simplest slice of bread taste like a cozy seasonal treat.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Use real maple syrup instead of pancake syrup for the best flavor. Try this: Pure Vermont Maple Syrup.
Whip the butter with a handheld mixer for extra fluffiness. A good option: Hand Mixer.
Add a teaspoon of vanilla extract for an even deeper flavor. Here’s a great one: Pure Vanilla Extract.
If you love spice, add a pinch of ground cloves or ginger for a stronger kick.
Store in a glass jar with a tight lid to keep it fresh—these work beautifully: Glass Storage Jars.
Pumpkin Maple Syrup Butter
Course: Dessert, BreakfastDifficulty: Easy2
10
minutes20
minutesIngredients
1 cup pumpkin puree (not pumpkin pie filling)
½ cup unsalted butter, softened
¼ cup pure maple syrup
2 tablespoons brown sugar (optional, for extra sweetness)
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
Pinch of salt
Directions
- Start by beating the softened butter in a medium mixing bowl until smooth and fluffy. Add in the pumpkin puree and continue mixing until the two are well combined and creamy.
- Next, drizzle in the maple syrup and stir it through, followed by the brown sugar if you want a little extra sweetness.
- Sprinkle in the pumpkin pie spice, cinnamon, and a pinch of salt, then beat everything together until it looks like a silky, spiced spread.
- Taste and adjust sweetness or spice as needed.
- Transfer the butter to a clean jar and refrigerate for at least 20 minutes to let the flavors settle before serving.
- You can also use this as a spread. =)
Substitutions and Add-Ins:
For a dairy-free version, replace butter with coconut oil or a plant-based butter spread.
Use honey instead of maple syrup for a different sweetness profile.
Add a couple tablespoons of cream cheese for a pumpkin cheesecake-style spread.
If you want it sugar-free, skip the brown sugar and just rely on maple syrup.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
- Indian‑Style Overnight Oats
- Pumpkin Spice Sauce (Starbucks Copy)
- Cottage Cheese Chocolate chip Cookies
- Dark Chocolate Quinoa Crisps
- Cottage Cheese Protein Bread
- 3-Ingredient Chocolate Mug Cake
- Cookie Dough Overnight Oats
- Pumpkin Chia Seed Pudding (Easy, Dairy‑Free, and Delicious)
- Vegan Baked Banana Bread Oatmeal
- Pumpkin Baked Oatmeal Cups (from Best Pumpkin Recipes for Weight Loss roundup)
- Cozy Apple Cinnamon Oatmeal (stovetop)
- Pumpkin Oatmeal Cookies
