Whipped Cinnamon Pumpkin Butter

1 cup (2 sticks) unsalted butter, softened
1/3 cup pumpkin puree
2 tablespoons honey
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch salt

In a large bowl or mixer, cream butter for 1-2 minutes, or until light and fluffy.
Add cinnamon and nutmeg and 1 tablespoon pumpkin puree, and beat until incorporated.
Continue adding remaining pumpkin puree 1 tablespoon at a time, then add in honey, maple syrup and vanilla extract.
Taste and adjust seasoning, if necessary, then serve on a warm roll or croissant.
Store, refrigerated, in an air-tight container.
Recipe adapted from Handle The Heat

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