Whipped Pumpkin Butter

Are you ready for fall? Well, I have got the perfect treat for you – whipped pumpkin butter! It’s rich, and fluffy, and goes perfectly with fresh pumpkin pancakes, toast, waffles, or muffins. You can whip up this yummy butter in under 5 minutes with minimal ingredients and an electric mixer.

I absolutely adore this whipped pumpkin butter during the fall season. It’s incredibly smooth and creamy, making it the perfect accompaniment to freshly baked rolls. The best part about this recipe is that you can use leftover pumpkin puree from your fall baking to create a delicious whipped butter that pairs wonderfully with baked goods.

• 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: 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 works as well.
• 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 however prefer sea salt for the texture and also find that sea salt tastes way less saltier when combined with butter.

1. Combine the butter, pumpkin puree and pumpkin pie spice in a large bowl. Using a handheld mixture whip the butter mixture for 2 minutes at low to medium speed.
2. Add in 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.
3. Allow the butter to chill in the refrigerator for at least 20 minutes before serving.

Whipped Pumpkin Maple Butter

This whipped pumpkin butter is rich and fluffy and goes perfectly with fresh pumpkin pancakes, toast, waffles, or muffins.

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Total Time 10 minutes mins

Course Side Dish

Cuisine American

Servings 1 cup

Equipment

• handheld electric mixture

Ingredients

  

• 3 tablespoon canned pumpkin puree
• 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.

Keyword Maple butter, Pumpkin butter, Whipped Pumpkin Butter