Whipped Honey Butter with Pumpkin Spice

why make this recipe

Whipped Pumpkin Spice Honey Butter is a delightful treat that captures the essence of fall. The creamy, rich texture of the butter combined with the warm flavors of pumpkin and spices makes it perfect for spreading on toast, pancakes, or muffins. It’s not just delicious but also a great way to bring some seasonal flair to your breakfast or snack time. Plus, it’s simple to make and can easily impress friends and family.

how to make Whipped Pumpkin Spice Honey Butter

Ingredients :

• 1 cup unsalted butter, softened to room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 6 tablespoon pumpkin purée
• 1/4 cup honey or maple syrup
• 1 teaspoon pure vanilla extract

Directions :

1. In a medium mixing bowl, use a hand mixer to beat the butter on medium speed until it is light and fluffy, about 2-3 minutes.
2. Add the cinnamon, ginger, nutmeg, allspice, and cloves, then beat until everything is combined well.
3. Add the pumpkin purée one tablespoon at a time, mixing after each addition until the mixture is smooth and well blended.
4. Stir in the honey (or maple syrup) and vanilla extract. Continue to whip on medium speed until the mixture is thick and fluffy, about 1-2 minutes.
5. Store the butter in an airtight container in the refrigerator until you are ready to use it.

how to serve Whipped Pumpkin Spice Honey Butter

This delicious butter can be served in various ways. Spread it on warm toast, pancakes, waffles, or muffins for a tasty breakfast treat. You can also use it as a dip for apples or spread it on bagels for a delightful snack. It can brighten up any meal with its rich, spiced flavor.

how to store Whipped Pumpkin Spice Honey Butter

To keep your Whipped Pumpkin Spice Honey Butter fresh, store it in an airtight container in the refrigerator. It will last for about 2 weeks. You can also freeze it for longer storage. Just ensure it is in a freezer-safe container, and it can last for up to 3 months. When you’re ready to use it, thaw it in the refrigerator overnight.

tips to make Whipped Pumpkin Spice Honey Butter

• Make sure your butter is at room temperature for easy mixing.
• Adjust the spices according to your taste. If you love cinnamon, feel free to add a bit more!
• If you want a sweeter butter, add more honey or maple syrup.
• For a smoother texture, whip the butter a little longer.

variation

You can experiment by adding other flavors like a pinch of cocoa powder for a chocolatey kick or some chopped nuts for added texture. Another fun variation is to add a splash of orange zest for a citrus twist in the mix.

FAQs

Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the amount of added salt or skip it altogether to avoid an overwhelming salty flavor.

Can I make this butter ahead of time?
Absolutely! You can make it a few days in advance and store it in the refrigerator.

What can I serve this butter with?
This butter goes well with toast, pancakes, waffles, muffins, and even as a spread for sandwiches. It’s perfectly versatile!

Whipped Pumpkin Spice Honey Butter

A creamy and rich butter infused with pumpkin and spices, perfect for spreading on toast, pancakes, or muffins during the fall season.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Snack, Spread

Cuisine American, Seasonal

Servings 8 servings

Calories 100 kcal

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened to room temperature Make sure your butter is at room temperature for easy mixing.
• 1 teaspoon ground cinnamon Adjust according to your taste.
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 6 tablespoons pumpkin purée
• 1/4 cup honey or maple syrup For a sweeter butter, add more honey or maple syrup.
• 1 teaspoon pure vanilla extract

Instructions

 

Preparation

• In a medium mixing bowl, use a hand mixer to beat the butter on medium speed until it is light and fluffy, about 2-3 minutes.
• Add the cinnamon, ginger, nutmeg, allspice, and cloves, then beat until everything is combined well.
• Add the pumpkin purée one tablespoon at a time, mixing after each addition until the mixture is smooth and well blended.
• Stir in the honey (or maple syrup) and vanilla extract. Continue to whip on medium speed until the mixture is thick and fluffy, about 1-2 minutes.
• Store the butter in an airtight container in the refrigerator until you are ready to use it.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks. Can be frozen for up to 3 months; thaw in the refrigerator overnight before using. Variations include adding cocoa powder for a chocolatey kick or orange zest for a citrus twist.

Keyword Fall Recipe, Honey Butter, Pumpkin Butter, Spiced Butter, Whipped Butter