Best Pumpkin Honey Butter Recipes

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BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER



Bed and Breakfast Spiced Pumpkin Scones With Honey Butter image

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688

Provided by French Tart

Categories     Scones

Time 30m

Yield 6 Pumpkin Scones, 6 serving(s)

Number Of Ingredients 10

4 tablespoons softened butter
4 tablespoons caster sugar
1 egg
250 g pumpkin puree (canned, frozen or fresh)
4 tablespoons milk
1 -2 teaspoon mixed spice (If no mixed spice is available, use a mixture of cinnamon, nutmeg and cloves.)
250 g self raising flour
2 tablespoons milk
75 g fresh unsalted butter, softened
4 -6 tablespoons honey

Steps:

  • Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
  • Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
  • Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
  • Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
  • Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.

WHIPPED CINNAMON PUMPKIN HONEY BUTTER RECIPE - (4.4/5)



Whipped Cinnamon Pumpkin Honey Butter Recipe - (4.4/5) image

Provided by jlwoodruff

Number Of Ingredients 5

2 sticks Butter(1 C. or 8 oz.), softened
3/4 t. Cinnamon
6 T. Pumpkin Puree
4 T. Honey
1 t. Vanilla

Steps:

  • Beat the butter with an electric mixer until smooth. Add the cinnamon and 1 T. of the pumpkin puree. Beat until well combined. Continue beating, adding in 1 T. of pumpkin puree every 30 seconds. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes. Keep refrigerated in a sealed container.

PUMPKIN HONEY BUTTER



Pumpkin Honey Butter image

This is a super yummy honey butter that is great on just about anything! Try it on pancakes, or rolls at Thanksgiving dinner!

Provided by Namaste Mama

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 2h10m

Yield 20

Number Of Ingredients 4

½ cup softened butter
½ cup honey
3 tablespoons canned pure pumpkin
1 teaspoon pumpkin pie spice

Steps:

  • Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
  • In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.

Nutrition Facts : Calories 66.7 calories, Carbohydrate 7 g, Cholesterol 12.2 mg, Fat 4.6 g, Protein 0.1 g, SaturatedFat 2.9 g, Sodium 33.1 mg, Sugar 7 g

BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER



Bed and Breakfast Spiced Pumpkin Scones With Honey Butter image

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Mixed Spice - Traditional Old Fashioned English Pudding Spice

Provided by @MakeItYours

Number Of Ingredients 10

4 tablespoons softened butter
4 tablespoons caster sugar
1 egg
250 g pumpkin puree (canned, frozen or fresh)
4 tablespoons milk
1 -2 teaspoon mixed spice (If no mixed spice is available, use a mixture of cinnamon, nutmeg and cloves.)
250 g self raising flour
2 tablespoons milk
75 g fresh unsalted butter, softened
4 -6 tablespoons honey

Steps:

  • Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
  • Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
  • Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
  • Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
  • Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.

HONEY PUMPKIN BUTTER



Honey Pumpkin Butter image

This makes a great gift- ladle it into Kerr jars, stick a sticker and a few ribbons, and this creamy dip or spread is an instant hit! I love to eat this on toast, cornbread muffins, dip apples in it, crackers, - ***or baste it on chicken or turkey! *** Simply amazing... makes about six 8 oz. jars

Provided by Megan Krape

Categories     Spreads

Time 50m

Yield 6 8 oz jars

Number Of Ingredients 9

4 1/2 cups pumpkin puree
1 1/4 cups honey
2 tablespoons fresh squeezed lemon juice
2 teaspoons grated lemon zest
3 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 teaspoon nutmeg
1/4 teaspoon salt

Steps:

  • Combine all ingredients in a saucepan (covered or uncovered) and let simmer 45 minutes, stirring frequently.
  • Remove from heat and immediately ladle into clean, sterilized 8 oz. canning jars.
  • Immediately place filled jars into refrigerator to seal jars.
  • Enjoy! (Keep refrigerated-- once opened, it will last up to a month).

Nutrition Facts : Calories 245, Fat 0.3, SaturatedFat 0.2, Sodium 101.6, Carbohydrate 65.7, Fiber 1.4, Sugar 59.5, Protein 1.2

PUMPKIN BISCUITS WITH ORANGE-HONEY BUTTER



Pumpkin Biscuits with Orange-Honey Butter image

I ran across this recipe in a Cooking Light magazine. I have yet to make it, but I thought they sounded awesome and wanted to share them with JAP.

Provided by Lori Brown @labrown64

Categories     Sweet Breads

Number Of Ingredients 12

2 cup(s) all-purpose flout
3 tablespoon(s) sugar
2 teaspoon(s) baking powder
1 teaspoon(s) grond cinnamon
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground nutmeg
1/4 cup(s) chilled butter, cut into small pieces
3/4 cup(s) fat free buttermilk
1/2 cup(s) canned pumpkin
- cooking spray
1/4 cup(s) orange honey butter

Steps:

  • Preheat oven to 450 degrees
  • Combine first 7 ingredients (flour through nutmeg) Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse-meal.
  • Using a wisk, combine buttermilk and pumpkin. Add to flour mixture, stirring just until moist.
  • Turn the dough out onto a lightly floured surface, kneed lightly 5 times. Roll dough to about 1/2 inch thickness. Cut into 12 biscuits with a 2 1/2 inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray.
  • Bake at 450 degrees for 11 minutes or until golden brown. Serve warm with 1/4 cup Orange-Honey Butter. Yields 12 servings (serving size; 1 biscuit) and (1 teaspoon buter)
  • ORANGE-HONEY BUTTER
  • 1/2 cup butter softened; 1/2 cup honey; 1/2 tsp. grated orange zest Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.

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