Whipped Pumpkin Maple Butter
This whipped pumpkin butter is rich and fluffy and goes perfectly with fresh pumpkin pancakes, toast, waffles, or muffins.
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.
Notes
Place the pumpkin puree between two paper towels to soak up some moisture.