Tessa's Recipe Rundown
Taste: Perfect combination of pumpkin, cinnamon, and honey.
Texture: Smooth, light, and airy.
Ease: Ridiculously simple and you can make it ahead of time and keep in the fridge to enjoy whenever you want.
Pros: Perfect way to inject your days with a little fall pumpkin goodness. Also makes an adorable hostess gift!
Cons: None.
Would I make this again? Still have some in my fridge!
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Remember way back when I shared the recipe for Texas Roadhouse Bread Rolls with Cinnamon Butter?
Well think of this Whipped Cinnamon Pumpkin Butter as that butter wearing its fall wardrobe. It’s not pumpkin butter that’s cooked, it’s pumpkin puree added to actual butter and whipped along with some cinnamon, honey, and vanilla for a slightly sweet totally aromatic treat that goes perfectly on homemade bread, muffins, pancakes, waffles, English muffins, or just about anything else. You’ve got to give it a try!
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Ingredients
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch fine sea salt
- 1/4 cup plus 2 tablespoons pure pumpkin puree
- 1/4 cup honey
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
- Serve or store in the fridge in an airtight container. Bring to room temperature before using.
Wow. Look appetizing and very easy to make. A different take on standard herb butter.
Can you can this?
I made this today in advance of a dinner party we are having later this week. Of course, I just ‘had’ to taste test it…a few times… It is great! While I like to make my own butter (like the actual butter butter), I didn’t want to experiment too much so I just used a good quality store bought grass-fed. For my own preferences, I cut the honey back a bit (to maybe slightly over half the recommended). If you like something sweeter, keep the full amount but I can say that half is still very yummy and it won’t be missed in this particular application (using it for dinner rolls, not on breakfast toast). I might try using maple syrup some time to change it up a bit. All in all, a wonderful recipe that looks beautiful in my crystal serving dish. Thanks for making me look like a culinary genius ;). Happy Turkey Day!
I’m not a honey person how would it taste without the honey.
Can’t wait to make this. What tip did you use to pipe it into the jar? Also what kind/size jar is in the picture? It looks perfect for festive table presentation?
Thanks!
I am making a second batch today. The first was truly yummy and a big hit with the family.we love it on toasted bagels
Do you have to use unsalted butter?
OMG I have been craving pumpkin anything ever since the cooler weather started. Unfortunately I am the only one in the family so I have not made anything. So forget the pumpkin cake and the pumpkin cinnamon buns since I can’t eat all by myself. Well actually I probably could but clothes are getting a little snug as it is. This might just be what I need. Thank you for sharing.
How much does it make? 🙂
Tessa with real pumpkin purée I don’t think this will last until the butter expires. Maybe with canned but definitely not pure.
Love the recipe 🙂
Thanks
I have never made pumpkin butter? what is puree? Do you have to cook the pumpkin before making the butter.
You can use canned pumpkin puree, found in the baking aisle at the grocery store, to make things simple & easy! You might find this post helpful: https://handletheheat.com/fresh-vs-canned-pumpkin/
I bet this would make a great frosting for cupcakes!