Whip up this easy five minute pumpkin honey butter that instantly turns your toast, pancakes and muffins into an extra special fall treat.
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Do you know the cinnamon honey butter from Texas Roadhouse? Well this whipped pumpkin honey butter is like that but better, and with a fall twist.
This pumpkin honey butter is light, fluffy and creamy. It’s quick and easy to make, and only requires a hand mixer or stand mixer.
There are endless uses for this pumpkin honey butter, so it’s worth the little bit of extra effort to have it in your fridge and use all season long. Make it for Thanksgiving to elevate your dinner rolls to the next level.
Butter: Use a high quality, unsalted butter. It will make all the difference!
Honey: this will sweeten up the butter, making it great to spread on sweet goods such as pumpkin bread and pancakes.
Pumpkin puree: Feel free to use fresh homemade or store bought canned puree (not pie filling). Either work and add the perfect subtle pumpkin flavor to this whipped butter.
Cinnamon: cinnamon goes so well with pumpkin, honey AND butter, it was necessary in this recipe. It also adds the perfect amount of spice.
What You’ll Need
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In a mixing bowl or the base of a stand mixer, add softened butter, honey and cinnamon. Using whisk attachment, blend on high speed for one minute.
Stop mixer and use a rubber spatula to scrape down the sides of the bowl. Add pumpkin puree and whip on high for an additional one to two minutes, or until butter is light, airy and fluffy.
Optional: pipe this whipped pumpkin honey butter into a jar or ramekin for a pretty presentation.
There are endless ways you can use this whipped pumpkin honey butter, but here are some of my favorites:
Cinnamon raisin toast and bagels
Mashed sweet potatoes
Pumpkin bread and muffins
- Butter: Make sure your butter has completely come to room temperature before whipping. This will result in a more airy and fluffy texture.
- Storage: you may leave this butter out at room temperature for up to one week. This pumpkin honey butter will also last up to one month when stored in an air tight container in the refrigerator.
- Rewhipping: after storing this pumpkin honey butter in the refrigerator, you may need to revive it to get it back to its fluffy state. Bring it to room temperature and then whip for one minute.
Can I Make This Vegan?
Yes! I think this recipe could be just as delicious made vegan.
Use your favorite high quality vegan butter and use an equal amount of maple syrup in place of the honey in this recipe.
More Autumn Recipes
- Pumpkin Cookie Dough Bites
- Pumpkin Pappardelle with Brown Butter
- Pear and Brie Flatbread
- Pumpkin Pie Baked Oats
- Pumpkin Pie Pop Tarts
If you make this whipped pumpkin honey butter, please leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Whipped Pumpkin Honey Butter
- 8 oz unsalted butter
- 1/4 cup honey
- 2 tbsp pumpkin puree
- 1 tbsp cinnamon
- In a mixing bowl or the base of a stand mixer, add softened butter, honey and cinnamon. Using whisk attachment, blend on high speed for one minute.
- Stop mixer and use a rubber spatula to scrape down the sides of the bowl. Add pumpkin puree and whip on high for an additional one to two minutes, or until butter is light, airy and fluffy.
- Optional: pipe this whipped pumpkin honey butter into a jar or ramekin for a pretty presentation.