Whipped Pumpkin Spice Honey Butter

· · ·

If you like this recipe, please share!

Compound butters are so easy to make and take your breakfast and baked goods to the next level. My whipped pumpkin spice honey butter is no exception. Serve on a brunch buffet or surprise overnight guests with this easy and impressive recipe.

Whipped Pumpkin Spice Honey Butter is delicious on toast, muffins or pancakes.

I love using gourmet butters and they are so easy to make at home. My whipped pumpkin spice honey butter can be used in so many ways. In addition to using on your morning toast or English muffin, it would be delicious on Gigi’s Spice Pumpkin Pecan Bread or my Nutty Pumpkin Muffins.

But beyond the obvious, you could stir some of this delicious butter into your pasta, use it on French toast, pancakes, or waffles. It makes a nice hostess gift, with some pumpkin bread, of course.

This recipe is really easy to make and whips up quickly as long as you remember to soften the butter. I use unsalted butter but since this recipe does not have any added salt, you could substitute the salted variety.

This gourmet butter will keep in your refrigerator, in a well-sealed container, for about 2 weeks but you will probably be making more before that time. You certainly want to seal the butter well so it doesn’t pick up other flavors in the refrigerator. This recipe is easily doubled for gift giving.

Whipped Pumpkin Spice Honey Butter Pinterest image.

 

Whipped Pumpkin Spice Honey Butter

Gourmet whipped pumpkin spice honey butter is perfect for toast, muffins and more.
5 from 20 votes
Prep Time8 minutes
Total Time8 minutes
Course: Breakfast and Brunch
Cuisine: American

Ingredients

  • 1 stick of unsalted butter softened
  • teaspoon cinnamon
  • 3 tablespoon pumpkin puree
  • 1 ½ tablespoons honey

Instructions

  • Beat the butter with an electric mixer until smooth and lighter in color. Add the cinnamon and pumpkin puree and beat well until combined, scraping down the sides so all is incorporated. Add the honey and beat until fluff, about 2 minutes.
  • Use immediately or store in a sealed container up to 2 weeks in the refrigerator.

Similar Posts

7 Comments

  1. Pingback: Bean Soup with Pumpkin and zucchini #PumpkinWeek
5 from 20 votes (20 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating