If you find yourself with leftover pumpkin puree after opening a can for a recipe, mix up some of this sweet, creamy pumpkin butter for toast, muffins, pancakes and more!
I don’t know how many times I’ve made a pumpkin recipe and had a little bit of pumpkin left in the bottom of the can.
I hate throwing it out, but honestly, I never know what to do with it. And then this Whipped Pumpkin Butter happened!
The recipe calls for 1/4 cup of canned pumpkin, which makes it the perfect way to use up a bit of extra pumpkin that’s often left in the bottom of the can during fall baking season.
We love this creamy butter on toast (especially if it’s made with that cinnamon swirl bread), pancakes, waffles, bagels, muffins and more. Basically, if it falls under the category of breakfast or “baked goods” we’ll slather it in pumpkin butter.
My personal favorite: English muffins. I love how the pumpkin butter melts into all those little nooks and crannies.
In fact, I may have been caught eating sweet, cinnamon and spice infused pumpkin butter right off the spoon.
Packed into little Mason jars, this butter is also a great gift for friends and neighbors. And it will elevate your Thanksgiving dinner rolls to a whole new level!
Left at room temperature, it will last for a few days. If you need to store it longer, keep it in the refrigerator. Just be sure to bring it back to room temperature before you use it.
But don’t be surprised if this Whipped Pumpkin Butter disappears long before then!
Be sure to save this Whipped Pumpkin Butter recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Whipped Pumpkin Butter
- Butter
- Pumpkin puree
- Powdered sugar
- Honey
- Spices: cinnamon, nutmeg, cloves
Whipped Pumpkin Butter
Ingredients
- 1 cup butter softened
- 1/4 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Using an electric mixer, whip butter on high speed until light and fluffy, about 5 minutes.
- Add pumpkin and mix well. Add remaining ingredients and beat to combine.
- Store covered, in an airtight container.
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Notes
Nutrition
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Who Dished it Up First: Adapted from Style Sweet.
3 comments
Thelma Simpson
I used to make a sweet pumpkin butter years ago but cannot seem to find a recipe. The texture was much like lemon curd. It did not have any spice in it as I recall. Have you any ideas pleas
Melanie {Reasons To Skip The Housework}
This looks so delicious Danelle!
Joanne
Danelle – This looks so good! I have to try it soon. 🙂