Whipped Pumpkin Spice Honey Butter Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
