Whipped Pumpkin Butter
Pumpkin season and the cozy flavors of fall is not complete without Whipped Pumpkin Butter! Light, fluffy, and packed with warm pumpkin spice, this easy pumpkin compound butter spread is perfect for pumpkin pancakes, waffles, toast, and muffins. Made with just a few ingredients and ready in under 5 minutes, it’s the ultimate way to add a seasonal twist to your favorite breakfasts and snacks.
- No cooking required: Just grab a handheld mixer, whip everything together, and it’s ready in under 5 minutes. No cooking or stovetop needed to have a batch of pumpkin butter!
- Naturally sweetened: Cozy fall flavors with a touch of pure maple syrup for the perfect hint of sweetness!
- Great for leftover pumpkin purée: That extra canned pumpkin sitting in your fridge deserves a delicious upgrade. So make a delicious batch of compound pumpkin butter and spread this on everything (you’ll thank me later)!
Ingredients
- Butter: Choose a high-quality unsalted butter to achieve a light and fluffy texture. When creating compound butter flavours, it is best to avoid salted butter as it can make it difficult to control the amount of salt.
- Pumpkin Puree: This recipe is perfect for using up leftover canned or fresh pumpkin puree from all the fall baking.
- Pumpkin pie spice: I love the nuttiness and warmth of pumpkin pie spice, but you can also substitute it for cinnamon if you aren’t a fan of cloves and ginger.
- Maple syrup: I prefer maple syrup as my sweetener, but honey also works.
- Vanilla extract: Adding a little vanilla to the butter makes all the difference! But you can definitely skip this step.
- Salt: Sea salt, kosher salt or table salt can be used. I prefer sea salt for the texture and also find that sea salt tastes way less salty when combined with butter.
How to Make Pumpkin Butter (STEP-BY-STEP Instructions)
Step 1: To a large bowl, add butter, pumpkin puree and pumpkin pie spice. Using a handheld mixture whip the butter mixture for 2 minutes at low to medium speed.
Step 2: Add the maple syrup and vanilla and continue to mix at low for 30 to 50 seconds. Once the maple syrup and vanilla are fully incorporated, increase the speed of the mixer to high and whip for 2 minutes.
Step 3: Allow the butter to chill in the refrigerator for at least 20 minutes before serving.
How to Serve Pumpkin Butter
Pancakes, Waffles or Muffins – Pumpkin butter goes perfectly on a stack of warm pancakes.
Dinner rolls, toast, or sourdough – Fresh bread and butter is a classic pairing, but pumpkin butter takes it to the next level.
More Pumpkin Recipes
Pumpkin Butter FAQ
How to store the butter?
Store the whipped pumpkin butter in an air tight container for up to 8 days in the refrigerator. The butter can also be frozen for approximately 6 months. However, the texture will change and the butter may not be as fluffy.
What can I substitute pumpkin pie spice with?
You can use cinnamon, cardamom, ginger or any combination of spices that you prefer.
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Whipped Pumpkin Maple Butter
Equipment
- handheld electric mixture
Ingredients
- 3 tablespoon canned pumpkin puree see notes
- 1/2 cup unsalted butter (softened)
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt (or to taste)
- 2 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Combine the pumpkin puree, butter and pumpkin pie spice in a bowl. Whip the ingredients on medium speed for approximately 3 minutes using an electric mixture.3 tablespoon canned pumpkin puree, 1/2 cup unsalted butter (softened), 1 teaspoon pumpkin pie spice
- Add salt, maple syrup, and vanilla extract to the mixture. Mix at medium speed until the maple syrup and vanilla are fully incorporated. Then, increase the speed to high and whip for 2 minutes.2 tablespoon maple syrup, 1/4 teaspoon sea salt (or to taste), 1/2 teaspoon vanilla extract
- Once done, refrigerate the butter until it's ready to be served.
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