Can I use salted butter instead of unsalted butter?

Yes. Salted butter works well and creates a stronger sweet-and-salty flavor. Do not add extra salt, and taste the finished spread before making any adjustments. Because salt levels vary by brand, the final flavor may differ slightly.

Can I replace honey with maple syrup?

Yes. Replace the honey with an equal amount of pure maple syrup. Honey adds floral sweetness and a slightly thicker texture, while maple syrup adds deeper caramel notes. If the spread becomes too soft, refrigerate it for 20 to 30 minutes before serving.

Why did my pumpkin honey butter separate?

The mixture may separate if the butter becomes too warm or if the pumpkin puree is added too quickly. Refrigerate the mixture for 10 minutes, then beat it again on medium speed. For the best texture, use softened rather than melted butter, blot watery pumpkin puree, and add it one tablespoon at a time.

Whipped Pumpkin Spice Honey Butter: 8 Amazing Minutes

Description

This Whipped Pumpkin Spice Honey Butter combines fluffy butter, pumpkin purée, honey, vanilla, and warm fall spices in a quick, creamy no-cook spread.

Ingredients

1 cup unsalted butter, softened to room temperature
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
6 tablespoons pumpkin purée
1/4 cup honey or pure maple syrup
1 teaspoon pure vanilla extract

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Instructions

In a medium mixing bowl, beat the softened butter with a hand mixer on medium speed for 2 to 3 minutes, until light and fluffy.
Add the cinnamon, ginger, nutmeg, allspice, and cloves, then beat until evenly combined.
Add the pumpkin purée 1 tablespoon at a time, beating well after each addition until smooth.
Add the honey or maple syrup and vanilla extract.
Continue whipping on medium speed for 1 to 2 minutes, until thick, smooth, and fluffy.
Transfer the butter to an airtight container and refrigerate until ready to serve.

Notes

Use pure pumpkin purée, not sweetened pumpkin pie filling.
The butter should feel soft but should not look melted or oily.
If the pumpkin purée looks watery, blot it briefly with a paper towel before mixing.
Let chilled butter stand at room temperature for 10 to 15 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Freeze in a sealed container for up to 2 months, thaw overnight in the refrigerator, and whip briefly before serving.

Prep Time: 8 minutes
Category: Condiment
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 120
Sugar: 5
Sodium: 2
Fat: 11
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 6
Fiber: 0
Protein: 0
Cholesterol: 31