Home · Food · Whipped Pumpkin Honey Butter Recipe
Whipped Pumpkin Honey Butter is the perfect way to spread a little bit of fall goodness on your baked goods! Made with just a few simple ingredients, this butter is so delicious you could eat it with a spoon!
Whether you’re making a my Favorite Dinner Rolls, Pumpkin Rolls or a batch of 30 Minute Rolls, this butter is the perfect compliment.
A Perfect Fall Topping
Have you ever made your own compound butter? At an event I went to earlier this year, I learned from a professional chef just how easy it is to whip some butter and add some flavor simply by mixing in fresh herbs and seasonings. Compound butters can be used on anything – brush them over your favorite meats, spread them on your favorite dinner bread… it’s a great way to kick up the flavor of a favorite recipe.
I’ve been experimenting with different compound butters the past several months and I was thrilled with how this one turned out! This whipped pumpkin honey butter is delicious on hot rolls, muffins, waffles, pancakes, homemade bread, toast or any other favorite carb! Not only is it delicious, it’s also simple to make and perfect to prepare far in advance – which makes one less thing for you to whip up when you’re ready to eat!
How To Make Pumpkin Honey Butter
Whip It Real Good – Start by whipping the softened butter along with the cinnamon, pumpkin pie spice and 1 tablespoon of pumpkin puree. As you’re whipping everything together, gradually add the remaining pumpkin puree.
Add The Sweetness – Once the puree has been completely blended in, add the vanilla and honey and continue beating the mixture until it is thick and fluffy. This usually takes about 1-2 minutes.
Presentation – You can always place the butter in a serving container as is but I like to make it look pretty when I have people over. Place the butter into a piping bag and then pipe it into a glass jar to give it a beautiful ribbon look.
Use Puree – Make sure you’re using pumpkin puree and not a pumpkin pie filling. While they seem similar, they’re not, so make sure you grab the right one. If you want a homemade pumpkin puree, you should try this recipe.
Whipping Tip – I use electric beaters to whip the butter. I haven’t ever used my mixer, but it should work with the wire whip attachment.
Whip It Again – If it’s been a couple of days since you used the pumpkin honey butter and the consistency isn’t how you’d like, go ahead and whip it again. After a minute or two, it should be back to how you like it.
Storage – This pumpkin honey butter will stay fresh in the fridge for about a month. If stored at room temperature, it will be good for about a week.
More Delicious Butter Recipes
- Original Whipped Honey Butter
- Cranberry Butter
- Blueberry Honey Butter
I wanted to share some whipped pumpkin honey butter and hot, fresh rolls with my neighbor, but I didn’t have any small containers to give away. I placed a scoop of the butter on a square of parchment paper, then lifted all four corners and tied it with baker’s twine. Nothing to return, nothing to store, and only a small bit of garbage to throw away!
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Pumpkin Honey Butter Recipe
Servings: 12 servings
Whipped Pumpkin Honey Butter is the perfect way to spread a little bit of fall goodness on your baked goods!
Prep Time:10 minutes mins
Total Time:10 minutes mins
Instructions
Whip the softened butter, cinnamon, pumpkin pie spice and 1 tablespoon of the pumpkin puree.
Gradually add the rest of the pumpkin puree as you continue to whip the butter.
Add the honey and vanilla and continue beating (1-2 minutes) until thick and fluffy.
Scoopinto a container for easy serving, or place in a piping bag and pipe it into a glass jar or other container.
Serve at room temperature with adrizzle of honey over the top, if desired.
Notes
- This butter should be stored in the refrigerator until ready to use.
- Make sure you are using pumpkin puree and NOT pumpkin pie filling. They are not the same thing and they are not interchangeable.
- I use electric beaters to whip the butter. I haven't ever used my mixer, but it should work with the wire whip attachment.
- This may be re-whipped. It will take a couple of minutes to achieve the correct consistency. Don't give up if it begins looking grainy and separated! Keep whipping until smooth and creamy.
Nutrition
Serving: 1 serving · Calories: 166 kcal · Carbohydrates: 8 g · Protein: 1 g · Fat: 15 g · Saturated Fat: 10 g · Cholesterol: 41 mg · Sodium: 136 mg · Potassium: 25 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 1640 IU · Vitamin C: 1 mg · Calcium: 8 mg · Iron: 1 mg
Other Notes
Course: Bread
Cuisine: American
Keyword: butter
ABOUT THE AUTHOR –Becky is the cook/photographer/writer/eater behind the blog Bite of Delight. Becky was a food contributor on Somewhat Simple in 2017.
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FAQs
Yet year after year, people are disappointed to learn that they cannot can it at home, neither by water bath canning nor by pressure canning. The same holds true for unsweetened purées of pumpkin and winter squash. Pumpkin butter and purée can, however, be safely frozen.
How much pumpkin puree to replace butter? ›
PUMPKIN PURÉE
Use a 3:4 ratio when subbing pumpkin purée for butter; so, like oil, you'll want to use ¾ of purée for every cup of butter the recipe calls for.
How much pumpkin to replace oil? ›
Oil: Add Organic Pumpkin Puree in a 1-to-1 ratio for each amount of oil called for. Butter: To substitute for butter, use 3/4 the amount of Organic Pumpkin Puree for each amount of butter, so 3/4 of a tablespoon pumpkin for 1 tablespoon of butter. You can also substitute just half the butter for Organic Pumpkin Puree.
What is a substitute for canned pumpkin in baking? ›
Butternut Squash and Sweet Potatoes
These ingredients, in these amounts, are interchangeable in most recipes to achieve the same texture and most similar flavor. For 1 cup canned pumpkin or pumpkin puree, substitute 1 cup cooked, mashed sweet potato or butternut squash.
Is it safe to water bath can pumpkin butter? ›
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash.
Why can't pumpkin be canned? ›
There are no research-tested pressure canning recipes for puréed pumpkin that prove the amount of heat penetration into the center of the product is adequate to eliminate the risk of Clostridium botulinum, which can cause botulism toxin and be deadly.
Can you use pumpkin puree instead of pumpkin butter? ›
No, pumpkin butter is not the same as pumpkin purée. Pumpkin purée is 100% pure pumpkin that has been blended into a smooth consistency, whereas you cook the pumpkin purée with additional ingredients to make this pumpkin spread.
Can you substitute canned pumpkin for butter? ›
Baking is a science — so when you try to swap canned pumpkin purée for butter and sugar without also updating the amount of flour or leavening, the results will be wonky at best. Treating canned pumpkin as a miracle ingredient that can go anywhere and do anything is an actual recipe for disaster.
Is 100% canned pumpkin the same as pumpkin puree? ›
Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.
Can I substitute pumpkin for butter in cookies? ›
Pumpkin Puree
(In other words, if a recipe calls for 1 cup of butter, you'd use 3/4 cup of pumpkin in its place.) It's both a fat and a sweetener for quick breads, cakes, cupcakes, bars and cookies. Remember that pumpkin will change the color of your cookies and yield a dense product.
A simple substitute to start is using pumpkin puree for oil. The substitute is one-to-one, so if the recipe calls for one cup of oil, simply use one cup of pumpkin puree instead. Another substitute is using pumpkin puree for butter. To do this, multiply the amount of butter in the recipe by three-fourths (or .
Can I replace eggs with pumpkin? ›
Aside from giving your baked goods a seasonal touch, pumpkin puree is excellent for replacing eggs. Use 1/4 cup of pumpkin puree for each egg, says Traci Weintraub, chef and founder of Gracefully Fed, a restaurant in Los Angeles.
Does homemade pumpkin puree taste better than canned? ›
It's thicker, fresher, and sweeter tasting than canned. I used homemade pumpkin puree when baking pumpkin bread this weekend.
What is a good substitute for pumpkin puree? ›
3 Substitutes for Canned Pumpkin Purée
- Frozen Butternut Squash. You can substitute almost any roasted and puréed squash for canned pumpkin. ...
- Sweet Potatoes. Whether you keep the raw tubers or canned cubes on hand, sweet potatoes are one of the best alternatives to canned pumpkin you can keep stocked. ...
- Roasted Acorn Squash.
What is Pumpkin Puree? It is the roasted and blended flesh of the pumpkin, with the skin and seeds removed. Fresh pumpkin puree will be a very different color, texture, and flavor, compared to canned pumpkin.
Do you have to pressure can butter? ›
Butter, milk and cream (like meat and vegetables) are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature.
How to can pumpkin without a pressure cooker? ›
Place the cubes in a large pot and cover with water. Boil for 2 minutes, then place the pumpkin cubes into hot jars. (Avoid smashing down the cubes as much as possible!) Cover the pumpkin cubes with the leftover hot cooking liquid, leaving 1-inch of headspace.
What foods do not need to be pressure canned? ›
The bacterium cannot grow in a high acid environment and so high-acid foods such as fruit and pickles do not need to be processed in a pressure canner. Look for recipes for such foods.
How to can butter without a pressure cooker? ›
How to Can Butter and Ghee Safely
- Unwrap your butter sticks.
- Heat your jars by heating them in the oven at 250F. ...
- Melt the butter on low heat in a large pot.
- Stir to keep from burning.
- Fill your hot jars with the butter, leaving an inch of headspace.
- Wipe the rim of the jar with vinegar and put on a hot lid.
