Pumpkin Honey Whipped Butter

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

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.

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.

More sweet toppings:

 

• Cranberry Cinnamon Honey Butter
• Gingerbread Butter
• Orange Honey Butter
• Vanilla Bean Whipped Butter
• Vanilla Bean Whipped Cream Cheese
• Strawberry Basil Jam
• Cinnamon Honey Walnut Butter by The Healthy Toast 

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!