Pumpkin butter is the perfect example of a vegetable—the humble and unpopular squash, at that—turned into a sweet and creamy treat no one would say no to. Fortunately, pumpkin butter is a confection that can easily be made paleo-friendly by using natural sweeteners like honey and maple syrup, the latter of which is perfect for fall flavors like pumpkin. Check out these paleo-friendly pumpkin butter recipes for pumpkin butter itself, as well as other treats using pumpkin butter as an ingredient.
Make this pumpkin butter in a saucepan with pumpkin puree, coconut oil, raw honey or maple syrup, ground cinnamon, ginger, cloves, and a pinch of salt. It’s rich and creamy, tastes like pumpkin pie, and can be used as a spread or an ingredient in other recipes.
The slow cooker versions are my jam, but if you need pumpkin butter for a recipe you’re about to make, you might not have 12 hours to spare. Try this delicious half hour version with coconut sugar, maple syrup, apple juice, lemon, pumpkin puree, and spices.
I love pumpkin butter made in the slow cooker—it’s so rich and tasty, and the other flavors in this one are fantastic. You’ll need pumpkin, ruby port, coconut sugar, maple syrup, vanilla bean, salt, black pepper, cayenne, and cinnamon. Put it on everything or eat it off a spoon. Yum.
This pumpkin butter is sweetened with maple syrup and apple cider for a deliciously fall-perfect flavor, along with pumpkin pie spice and extra cinnamon and cloves. This recipe makes a smaller batch, so you can whip it up when you need it.
This thick pecan pumpkin butter makes a perfect dip for fruits and veggies, but it’s tasty enough with vanilla, coconut oil, maple syrup, and spices that you’ll enjoy it spread across the top of paleo bread, paleo muffins, or delicious paleo waffles for breakfast.
Who says you need nuts to make chocolate nut butter cups? This healthy and nut-free, allergy-friendly version uses chocolate chips, coconut oil, pumpkin pie spice, nutmeg, sunbutter, pumpkin puree, honey, and more pumpkin pie spice. They’re so good.
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This fun recipe is for deliciously buttery pumpkin butter cinnamon rolls, with pumpkin in the roll, the filling, and the topping. So much pumpkin, so much goodness. The recipe even provides two different frostings—one with cream cheese, and one dairy-free. Yum!
I love the refined flavors of this version of pumpkin butter cups, with dark chocolate, crunchy almond butter, pumpkin puree, pumpkin pie spice, honey, and coarse sea salt for the top. The flavor combo of pumpkin and almond butter is absolutely heavenly.
Maple and pumpkin are comfort flavors, and they make me think of cozying up by the fire with a mug of hot apple cider or hot chocolate and enjoying something tasty and pumpkin-filled. Whatever it is, I’d want to top it with this maple pumpkin butter.
This recipe takes a few modifications, but when you replace the brown sugar with coconut sugar and use powdered coconut sugar in the glaze (or leave it out), you’re left with an awesome recipe for paleo pumpkin butter waffles and a yummy drizzle
Made with just a third of a cup of palm sugar as the sweetener, this tasty apple and pumpkin butter happens all in your crock pot and is full of delicious flavors from lots of spices, like cinnamon, nutmeg, ginger, cloves, and a more unusual addition-cardamom.
Custard is a delicious breakfast, in my opinion. It’s warm, creamy, sweet, and filling, so it’s yummy way to start the day—especially if you enjoy it in the form of these apple and pumpkin butter custard cups, made with applesauce, pumpkin butter, almond milk, cinnamon, and more.
This isn’t exactly pumpkin butter, but it’s a fun twist I wanted to include to get your imagination going. Use a pumpkin butter process with vanilla, cinnamon, maple, and more, but make it with roasted butternut squash instead of pumpkin. It’s delicious!
Filled with maple syrup, chia seeds, pumpkin pie spice, vanilla extract, ground cinnamon, and sea salt, This good-for-you pumpkin butter tastes like pure autumn bliss and is tasty on everything from paleo toast to paleo hot cereals, or just on apple slices!
Alfajores are a traditional South American cookie usually made with cornstarch—for this recipe, replace the cornstarch with arrowroot starch and leave out the whiskey (unless you want to leave it in!) to enjoy these deliciously crispy, pumpkin butter-filled cookies.
These cookie taste just like pumpkin pie, from the shortbread-style outer layers to the creamy pumpkin butter filling. You’ll need almond, coconut, and tapioca flours, honey, vanilla, butter, cinnamon, and a few other typical cookie ingredients.
This recipe is sweetened with just stevia and a hint of honey, so you can enjoy it without guilt! Make it with a milk of your choice, pumpkin puree, cinnamon, pumpkin pie space, vanilla extract, stevia, honey, and sea salt. Put it on everything.
This recipe needs nothing but pureed pumpkin, honey, pumpkin pie spice, cinnamon, and cloves. It keeps in the fridge for about two weeks, but if you use safe freezing methods, you could keep it in the freezer for much longer!
With coconut milk adding healthy fats and a rich creaminess to this recipe, it’s the only apple pumpkin butter recipe you’ll ever need. And there’s no added sweetened! Just apples, pumpkin puree, coconut milk, pecans, vanilla, cinnamon, nutmeg, and cloves.