Whipped Pumpkin Butter with Honey and Cinnamon

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!

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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.

Whipped Pumpkin Butter with Honey and Cinnamon

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?

Whipped Pumpkin Butter Recipe

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

Whipped Pumpkin Butter with Honey and Cinnamon

Yields 1 1/4 cup

Whipped Pumpkin Butter with Honey and Cinnamon

Looking for easy pumpkin recipes? This whipped pumpkin butter with honey and cinnamon is delicious. A pumpkin butter recipe that is so incredibly creamy!

5 minPrep Time

5 minTotal Time

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Ingredients

  • 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

Instructions

  1. In a medium sized bowl, beat the butter with the cinnamon and nutmeg until well blended.
  2. Beat in the vanilla and add the honey slowly, while continuing to beat
  3. With the beaters running, add the pumpkin puree one spoonful at a time until completely mixed
  4. Place in a glass jar with a lid and use as needed
  5. Store in the refrigerator for up to 2 weeks or so.
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Nutrition

Calories

1379 cal

Fat

119 g

Carbs

78 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Whipped Pumpkin Butter with Honey and Cinnamon

 

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Pumpkin Donuts

Pumpkin Donuts with Cinnamon and Sugar 2

 

Homemade Pumpkin Pudding 

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Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working 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 as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke!

Comments

  1. That sounds really good. It would probably taste good on a bagel. Thanks for sharing.
  2. I pinned this & the donut recipe for later! Both look seiously delicious
  3. What a wonderful idea. While I love flavored butters, it never dawned on me to make my own...(duh??). I can't wait ot try this for my weekend bagels :-) Thanks for the inspiration!

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