Whipped Pumpkin Spice Honey Butter Recipe

Introduction

This Whipped Pumpkin Spice Honey Butter is a creamy, flavorful spread perfect for fall mornings. It combines warm spices with pumpkin and a touch of sweetness to elevate your toast, muffins, or pancakes.

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 tablespoons pumpkin purée
• 1/4 cup honey or maple syrup
• 1 teaspoon pure vanilla extract

Instructions

1. Step 1: In a medium mixing bowl, use a hand mixer to beat the softened butter on medium speed until light and fluffy, about 2 to 3 minutes.
2. Step 2: Add the ground cinnamon, ginger, nutmeg, allspice, and cloves, then beat until fully combined.
3. Step 3: Add the pumpkin purée one tablespoon at a time, beating well after each addition until the mixture is smooth and well blended.
4. Step 4: Stir in the honey or maple syrup and vanilla extract, then continue whipping on medium speed until the butter is thick and fluffy, about 1 to 2 minutes.

Tips & Variations

• Use pure pumpkin purée (not pumpkin pie filling) for the best flavor and texture.
• Swap the honey for pure maple syrup to add a subtle earthiness.
• For a spicier twist, increase the cinnamon or add a pinch of ground cardamom.
• Let the butter come to room temperature before spreading for easier application.

Storage

Store the whipped pumpkin spice honey butter in an airtight container in the refrigerator for up to 2 weeks. Before using, let it sit at room temperature for about 15 minutes to soften for easy spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any added salt in the recipe to keep the flavors balanced.

Is it possible to freeze this butter?

Yes, you can freeze it in an airtight container for up to 3 months. Thaw it overnight in the refrigerator and whip it again briefly before serving.

Whipped Pumpkin Spice Honey Butter Recipe

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4.7 from 137 reviews

This Whipped Pumpkin Spice Honey Butter is a luscious, creamy spread perfect for adding a festive touch to your breakfast or desserts. Made with softened unsalted butter, warm pumpkin pie spices, pumpkin purée, and sweetened with honey or maple syrup, this butter combines fall flavors in a light, whipped texture that’s easy to spread and delightful on toast, muffins, pancakes, or waffles.

• Author: Sana
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: About 1 cup (enough for 8–10 servings) 1x
• Category: Condiment
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter Base

• 1 cup unsalted butter, softened to room temperature

Spices

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Additional Flavors

• 6 tablespoons pumpkin purée
• 1/4 cup honey or maple syrup
• 1 teaspoon pure vanilla extract

Instructions

1. Whip the Butter: In a medium mixing bowl, use a hand mixer to beat the softened unsalted butter on medium speed until it becomes light and fluffy, about 2-3 minutes. This aerates the butter, making for a lighter texture.
2. Add the Spices: Add the ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves to the whipped butter. Beat on medium speed until the spices are fully combined and evenly distributed throughout the butter.
3. Incorporate Pumpkin Purée: Add the pumpkin purée one tablespoon at a time, beating well after each addition to ensure the mixture remains smooth and well combined.
4. Add Sweeteners and Vanilla: Pour in the honey or maple syrup along with the pure vanilla extract. Continue whipping on medium speed for another 1-2 minutes until the butter mixture is thick, fluffy, and well incorporated.
5. Store the Butter: Transfer the whipped pumpkin spice honey butter to an airtight container and refrigerate until ready to use. This helps maintain freshness and texture.

Notes

• Use room temperature butter for easiest whipping and best texture.
• Pumpkin purée should be plain unsweetened canned or homemade pumpkin, not pumpkin pie filling.
• Honey can be substituted with pure maple syrup for a different sweet flavor.
• Keep refrigerated and use within 1-2 weeks for best quality.
• Great for spreading on warm toast, muffins, pancakes, waffles, or as a topping for sweet potatoes.

Keywords: pumpkin butter, pumpkin spice butter, whipped butter, fall recipes, holiday spread, honey butter, pumpkin purée spread