Posts feature partner companies & may be sponsored. Post contains affiliate links & I will be compensated if you make a purchase after clicking on links. As an Amazon Associate I earn from qualifying purchases.
I firmly believe that there is no crime greater than using any type of artificial butter substitute. Light this or low fat that or margarine or anything that isn’t real, honest to God butter is just all sorts of wrong. Now, you can make butter even BETTER by beating in a few delicious ingredients like I did with this whipped pumpkin butter. This stuff is butter, only even more awesome!
Since I had a leftover canned pumpkin, I decided this pumpkin butter recipe would be the perfect addition to pancakes, biscuits, scones or any other baked good that needs a bit of oomph! It takes only minutes to make and is so incredibly creamy.
Making Whipped Butter
Now, I am a HUGE fan of my Kitchenaid mixer, however, to make this whipped pumpkin butter, I actually got out my old fashioned hand mixer. Sometimes I think it is easier to add things into the bowl while beating with just a hand mixer. But, either one would probably work just fine.
All the ingredients are pretty simple and things you most likely have on hand anyhow. I stock up on canned pumpkin during the post-holiday sales and it lasts all year. Yes, I could make my own pumpkin puree from scratch but who the heck has time for that?
✯Don’t want to miss the next post?✯
Or join the private Facebook group for simple tips on going green!
So, what can you do with this whipped pumpkin butter once you make it? Try putting in on your pancakes or a buttermilk biscuit at dinner time. Maybe put it on top of your sweet potato or some butternut squash. There are a ton of great uses and it will last at least a couple of weeks in the refrigerator.
If you want it soft, take it out of the fridge and let it warm up before using it. Honestly, this homemade pumpkin butter is not going to last long in my house!
Whipped Pumpkin Butter with Honey and Cinnamon
- 2 sticks butter, softened to room temperature
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 1/4 cup honey
- 1/3 cup pumpkin puree
- In a medium sized bowl, beat the butter with the cinnamon and nutmeg until well blended.
- Beat in the vanilla and add the honey slowly, while continuing to beat
- With the beaters running, add the pumpkin puree one spoonful at a time until completely mixed
- Place in a glass jar with a lid and use as needed
- Store in the refrigerator for up to 2 weeks or so.
Amount Per Serving: Calories: 1379Total Fat: 119gSaturated Fat: 69gCholesterol: 342mgSodium: 891mgCarbohydrates: 78gSugar: 66gProtein: 1g
Pin for later!
More Pumpkin Recipes
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.