PUMPKIN SPICE BUTTER RECIPE RECIPES

Name: Pumpkin Spice Compound Butter
Cook time: 5 min
Total time: 1 h
Yield: 1 cup
Ingredients: 2 sticks (1 cup) salted butter, at room temperature; 2 tablespoons wildflower honey; 2 tablespoons pumpkin pie spiceu00A0

PUMPKIN SPICE COMPOUND BUTTER RECIPE | FAKE BAKE | FOOD ...

Pumpkin Spice Compound Butter Recipe | Fake Bake | Food ... image

Provided by Fake Bake

Categories condiment

Total Time 1 hours 0 minutes

Cook Time 5 minutes

Yield 1 cup

Number Of Ingredients 3

Ingredients

2 sticks (1 cup) salted butter, at room temperature
2 tablespoons wildflower honey
2 tablespoons pumpkin pie spice

Steps:

Beat the butter, honey and pumpkin pie spice in a large bowl with an electric mixer on medium-high speed until thoroughly blended. Use a spatula to transfer the butter onto a large piece of waxed paper or plastic wrap. Use the sides of the paper or wrap to roll the butter into a baton shape. Twist the ends and place in the refrigerator until firm. Serve with warm pumpkin muffins or pumpkin bread. Keeps for 5 days in the refrigerator and up to 6 months in the freezer.

PUMPKIN SPICE BUTTER RECIPE - MARTHA STEWART

Pumpkin Spice Butter Recipe - Martha Stewart image

This sweet, fall-flavored butter is a treat at breakfast on toast or muffins.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

1 two-pound sugar pumpkin, seeded, peeled, and cut into 2-inch chunks
1/2 cup packed dark-brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon freshly grated ginger
2 tablespoons freshly squeezed lemon juice, strained

Steps:

Heat oven to 350 degrees. Place pumpkin in a roasting pan, and cover tightly with foil. Bake until pumpkin is very tender, about 45 minutes. Transfer pumpkin pieces to the bowl of a food processor, and process until smooth.
Place pureed pumpkin into a medium saucepan, and cook over medium-low heat, stirring often, until very thick, about 25 minutes. Add brown sugar, cinnamon, nutmeg, ginger, and lemon juice; cook until sugar is dissolved, about 5 minutes. Cool and serve, or store in the refrigerator up to 1 week.

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