Creamy whipped butter, flavored with honey, pumpkin, and pumpkin pie spice, is so perfect on toast, muffins, or bread.

A small white bowl filled with a compound butter made with pumpkin. Also pictured are a slice of toast and a knife/spreader.

Okay. That pumpkin recipe you’re about to bake?

Set aside a tablespoon of the pumpkin purée (canned pumpkin).

It will be fine. Your recipe doesn’t need it.

Or perhaps it does. I don’t know what you’re making!

But I do know, this pumpkin honey whipped butter is more important.

You’re going to need this on your toast tomorrow morning. Or today. For a snack. Or a dessert. Just SAVE THAT TABLESPOON and trust me.

Close up view of a slice of toast with melting butter. In the background are a small white bowl and a pumpkin.

About this pumpkin honey butter

With only five ingredients, this compound butter is easy to make. Simply mix together softened butter, honey, pumpkin purée (the canned kind, but not pumpkin pie filling), pumpkin pie spice, and vanilla extract. That’s it. An electric mixer works best to get it nicely blended and fluffy. 

Put the whipped butter back into the fridge to firm up, or to store it well wrapped for up to five days in the fridge. If you want, you can even freeze it for up to 6 months.

Just a note: I always make my own pumpkin pie spice blend. You can also buy it at the grocery store. It’s a blend of spices that you can use to flavor pumpkin pie, and other pumpkin goodies, like pumpkin streusel bread, pumpkin chocolate chip muffins, pumpkin spice candied walnuts, and pumpkin pie dip, just to name a few. It’s a mixture of cinnamon, nutmeg, ginger, allspice, and cloves.

Light orange compound butter in a white bowl with a knife stuck in it. Also pictured is a buttered piece of toast.

More sweet toppings:

 

A small white bowl filled with a compound butter made with pumpkin. Also pictured are a slice of toast and a knife/spreader.

Pumpkin Honey Whipped Butter

Yield: 5 tablespoons
Prep Time: 10 minutes
Total Time: 10 minutes

Creamy whipped butter, flavored with honey, pumpkin, and pumpkin pie spice, is so perfect on toast, muffins, or bread.

Ingredients

  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • 1 teaspoon honey
  • 1 tablespoon pumpkin purée (canned pumpkin, not pumpkin pie filling)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Mix all ingredients together in a bowl with a fork. Whip vigorously until well combined. Use an electric mixer for a whipped texture.
  2. Store in refrigerator. Spread on hot toast, muffins, toasted bagels, or English muffins.

Notes

  • Recipe can easily be doubled or even tripled.
  • Serving size: 1 tablespoon.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 9mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Verdict: So yummy. I’m going to eat this for breakfast every day for the rest of my life.
Husband’s take: He hasn’t tried this yet. I literally just whipped it up, photographed it, and wrote this post. I had to share, and I had to share quickly.
Changes I would make:
None.
Difficulty: Easy!