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Whipped Cinnamon Pumpkin Honey Butter

A creamy, sweet spread combining pumpkin, cinnamon, and honey, perfect for toasting and winter gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Breakfast, Spread
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy blending.
  • 1/2 cup pumpkin puree Make sure it’s 100% pumpkin!
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Start by gathering all your ingredients. Make sure the butter is softened but not melted—this will ensure a smooth texture.
  2. In a mixing bowl, add the softened butter, pumpkin puree, honey, ground cinnamon, vanilla extract, and salt.
  3. Using a hand mixer or stand mixer, beat the ingredients together on medium speed until fluffy and well combined, about 3-5 minutes. The mixture should be creamy and light.
  4. Give your butter a taste. If you love a little more sweetness, add a tad more honey.
  5. Scoop your whipped butter into an airtight container. It’s best enjoyed fresh, but it can also be stored in the fridge.

Notes

For a vegan option, consider using plant-based butter and maple syrup instead of honey. Ensure all ingredients are at room temperature before whipping for the best texture. Avoid overmixing to keep the butter light and fluffy. Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.