After seeing how popular the Cinnamon Apple Butter recipe I created last month turn out to be, I knew I had to come up with a round two. For October, I went with pumpkin. However, this is a different kind of butter all together. If you’re disappointed to find this kind of butter on the menu, don’t you worry- I’m thinking up a yummy pumpkin butter of the “apple butter” nature soon. But first, light-creamy-cinnamony-sweet Whipped Pumpkin Butter!
While I am sure other bloggers out there would make this butter recipe completely from scratch. I did not :/ But hopefully you forgive me once you try it. For this recipe, it is about combing wonderful fall flavors with rich, quality butter, and a bit of muscle (or just work from your stand mixer). Once you go whipped, you won’t go back.
I can think of dozens of ways to enjoy this pumpkin butter. With its heavenly, light quality, you can spread it on all types of fall quick breads, muffins, waffles, and more. I can’t even imagine how good it would be with pumpkin pancakes and maple syrup. Yumm! For the past few years, I made Pumpkin Cranberry Bread for Thanksgiving gifts to my family members. Since we missed Thanksgiving this year in Canada, and will not be making back to Cali in November, I decided to make myself a loaf. I used this Epicurious recipe, and it was super moist and flavorful. The tart cranberries paired perfectly with my pumpkin butter.
- 1 cup unsalted butter, softened
- 1/4 cup pumpkin puree
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon clove
- salt to taste
- Whip butter with an electric mixer on high for at least 5 minutes (or until light and fluffy) with a whisk attachment.
- Add in the remaining ingredients.
- Whip again to combine.