Go Back

Whipped Pumpkin Spice Honey Butter

A delightful mix of creamy butter, pumpkin puree, and warm spices perfect for spreading on muffins, toast, or pancakes this autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Autumn
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure the butter is at room temperature for easy mixing.
  • 1/2 cup pumpkin puree
  • 1/4 cup honey Can substitute with maple syrup for a different flavor.
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract Use Halal-certified if needed.
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Ensure your unsalted butter is softened to room temperature; this makes it easier to whip. Measure out all your other ingredients beforehand for a smooth process.
  2. Add the softened butter and pumpkin puree to a large mixing bowl.
  3. Using an electric mixer on medium speed, beat the butter and pumpkin until well combined, about 1-2 minutes.
  4. Add in the honey, pumpkin pie spice, vanilla extract, and salt.
  5. Continue mixing until everything is completely blended and light and fluffy, about 2-3 minutes more.
  6. Give it a little taste! Feel free to adjust any spices according to your preference.
  7. Transfer your Whipped Pumpkin Spice Honey Butter to an airtight container, or enjoy it right away with your favorite breads!

Notes

Whipped Pumpkin Spice Honey Butter is best stored in an airtight container in the refrigerator. It will keep fresh for up to 2 weeks. If frozen, place in an ice cube tray and transfer the cubes to a freezer bag for longer storage. Thaw overnight in the refrigerator or let it sit out to soften before using.