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.
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.