Go Back
Email Link
Print
Recipe Image
Nutrition Label
Smaller
Normal
Larger
Whipped Pumpkin Maple Butter
Spread this delicious sweet compound butter on just about anything! Pumpkin bread, pancakes, waffles, biscuits, french toast, sweet potatoes... It's super easy to whip together and keeps for at least a week in the refrigerator.
Tina Verrelli - epicuricloud.com
Print
Pin
Course:
Bread/Rolls, Breakfast/Brunch, condiment, Dessert
Cuisine:
American
Keyword:
butter, pumpkin
Servings:
16
Ingredients
2
sticks
butter
room temperature
1/4
cup
pumpkin puree
not pumpkin pie filling
3
tablespoons
powdered sugar
3/4
teaspoon
cinnamon
1/4
cup
maple syrup
Instructions
In mixing bowl add: butter, pumpkin, powdered sugar, cinnamon and maple syrup.
Whip together with hand mixer, (use a whisk accessory if you have it.) Alternatively you can whip in your stand mixer using the wire whip beater.
Whip until light and fluffy - about a minute.
Serve right away or store in air tight conatiner in refrigerator for up to a week.
Nutrition (approx. data estimated via online nutritional calculator.)
Calories:
122
kcal
(6%)
|
Carbohydrates:
5
g
(2%)
|
Protein:
1
g
(2%)
|
Fat:
11
g
(17%)
|
Saturated Fat:
7
g
(44%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
30
mg
(10%)
|
Sodium:
102
mg
(4%)
|
Potassium:
23
mg
(1%)
|
Fiber:
1
g
(4%)
|
Sugar:
5
g
(6%)
|
Vitamin A:
949
IU
(19%)
|
Vitamin C:
1
mg
(1%)
|
Calcium:
11
mg
(1%)
|
Iron:
1
mg
(6%)
Tried this recipe?
Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!