Description
Whipped Pumpkin Honey Butter is a creamy, flavorful spread perfect for autumn mornings. Made with salted butter, pumpkin puree, honey, and warm spices like cinnamon, nutmeg, and ginger, this sweet butter blend brings a festive twist to toast, muffins, and pancakes. Easy to prepare and delightfully fluffy, it adds a cozy seasonal touch to your breakfast or snacks.
Ingredients
Scale
Butter Base
- 1 cup salted butter (2 sticks), room temperature
Flavorings
- 3 tablespoons pumpkin puree
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon vanilla extract
- Optional: 1 teaspoon brown sugar, if needed
Instructions
- Prepare Butter and Ingredients: Ensure the salted butter is at room temperature to facilitate whipping. Gather all other ingredients, measuring them precisely for balanced flavor.
- Mix Ingredients: Using a handheld mixer or stand mixer with a whisk attachment, combine the butter, pumpkin puree, honey, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract in a large mixing bowl. Mix on medium speed until ingredients are well incorporated.
- Whip to Fluffiness: Scrape down the sides of the bowl as needed, then whip on high speed for about 3 to 4 minutes until the butter mixture becomes light, creamy, and fluffy.
- Adjust Sweetness: Taste the whipped butter and add an extra teaspoon of brown sugar if you desire a sweeter spread. Whip briefly to incorporate.
- Serve or Store: Serve immediately in a decorative bowl, optionally topped with an extra sprinkle of cinnamon and a light drizzle of honey. Alternatively, transfer to an airtight container and refrigerate. Bring to room temperature before serving if chilled.
Notes
- Use unsalted butter if preferred; adjust salt accordingly.
- Pumpkin puree should be pure and unsweetened for best flavor control.
- Allow refrigerated butter to soften at room temperature for easier whipping.
- This spread pairs wonderfully with warm bread, muffins, pancakes, or waffles.
- Store leftover pumpkin honey butter in an airtight container in the fridge for up to 1 week.
- Bring refrigerated butter to room temperature before serving for easier spreading.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Spread
- Method: Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 4g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 0.1g
- Cholesterol: 25mg
Keywords: pumpkin butter, whipped butter, honey butter, pumpkin spread, fall recipes, autumn breakfast, pumpkin puree
