Recipe courtesy of Fake Bake
Recipe courtesy of Fake Bake
Watch how to make this recipe.
Pumpkin Spice Compound Butter
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- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 5 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 0 g
- Cholesterol
- 61 mg
- Sodium
- 183 mg
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 5 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 0 g
- Cholesterol
- 61 mg
- Sodium
- 183 mg
Ingredients
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Directions
- 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.
