Whipped Cinnamon Pumpkin Butter That Elevates Your Fall Mornings

Whipped Cinnamon Pumpkin Butter is a delightful spread that captures the cozy flavors of fall, perfect for breads and muffins.

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Prep Time 10

Total Time 10

Servings: 16 ounces

Course: Snacks

Cuisine: American

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Butter

8 ounces Unsalted Butter Room temperature for best results.

For the Spice Blend

1 teaspoon Ground Cinnamon Opt for fresh for enhanced aroma.
1/4 teaspoon Ground Nutmeg Optional; allspice is a substitute.
1 pinch Fine Sea Salt Avoid coarse salts for even distribution.

For the Pumpkin Mix

1/4 cup Pure Pumpkin Puree Ensure it's well-strained if using fresh.
1/4 cup Honey Try maple syrup for a twist.
1 teaspoon Vanilla Extract Pure extract is preferred.

Equipment

electric mixer

Method

Step-by-Step Instructions

In a mixing bowl, add 8 ounces of room temperature unsalted butter. Using an electric mixer, whip the butter on medium speed for about 2-3 minutes until it becomes light and fluffy.
Gradually blend in 1 teaspoon of ground cinnamon, 1/4 teaspoon of optional ground nutmeg, and a pinch of fine sea salt. Continue mixing on low speed for an additional 1-2 minutes.
Mix in 1/4 cup plus 2 tablespoons of pure pumpkin puree using a spatula to fold it in or continue using the mixer.
Add in 1/4 cup of honey and 1 teaspoon of vanilla extract, mixing on medium speed for another 1-2 minutes until well combined.
Taste and adjust sweetness or spices if needed.
Transfer the pumpkin butter into an airtight container or jar and refrigerate until ready to use.

Nutrition

Serving: 1tablespoonCalories: 90kcalCarbohydrates: 12gFat: 4gSaturated Fat: 2.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 20mgPotassium: 30mgSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 2mg

Notes

Store whipped pumpkin butter in the refrigerator for up to 2 weeks, or freeze in small portions for up to 3 months.

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