Whipped Maple Butter With Pumpkin Spice

This whipped maple butter recipe with pumpkin spice will the most delicious topping for your toast all season!

I love playing around with flavored butters. Particularly when you can whip it soft for easy spreading over toast. But don’t stop at toast with this deliciousness! This whipped maple butter with pumpkin spice goes great on baked sweet potatoes, pancakes, waffles and even muffins straight out of the oven!

A jar of this Clean Eating Whipped Pumpkin Spice Maple Butter sits on a red and white checkered, cloth napkin. The lid is off and you can see the butter has a nice, golden brown color.

And keep this in mind for holiday gifts too. I know we’re a ways off, but they’ll be here before you know it, and everyone appreciates a gift they can eat! Simply put the homemade maple butter in a small mason jar and top with a bow and a name tag! It’s a quick, easy-peasy-lemon-squeezy gift idea! (Pst! Store this maple butter spread in the fridge until you’re ready to hand it over!)


It’s a sweet spread of deliciousness across your morning toast. That’s what it is.

It’s almost like the glaze they put on cinnamon buns. Not exactly, but in that same ballpark. Only you can totally control the level of sweetness by adjusting the amount of maple syrup you add. Because we all know that cinnamon icing can be so sweet it makes your teeth scream for mercy. 

Some folks have asked me if I ever buy stuff like this. And while I will sometimes splurge on something special if there is an occasion that calls for it, I honestly have no idea if you can buy maple butter in stores. I’ve never seen anything like it on the shelves. Of course, I wasn’t looking either. But why bother messing with mass produced stuff when making maple butter is so fast and easy at home with ingredients you trust?


How do you make maple butter? The concept is simple enough. Just put some room temperature butter and real maple syrup in a food processor (if the butter is cold, cut the butter into slices first so you don’t burn out your motor!), and blend until you have a nice, smooth butter. Easy, right? You could actually just call it maple butter and call it a day.

But this particular recipe for maple butter has a little extra somethin’, somethin’. I added some pumpkin pie spice, and love it or hate it, it tastes amazing in this whipped butter.

Looking down into the open jar of this Clean Eating Whipped Pumpkin Spice Maple Butter, it looks delicious and ready to spread on your morning toast.


To store this recipe for maple butter, simply put it into a container with a lid and store in the fridge as you would any butter. The expiration date should be about the same as the expiration date on your butter. Adding the listed ingredients shouldn’t change the shelf life of the finished butter.


Yep! You sure can! Just the same as you would regular butter. In fact, it’s a great way to make a large batch and store it for the holidays, if you are making things in advance.

You can freeze this and any butter for up to four months. So if you end up making a little more than you would have liked, it’s not the end of the world. Just make sure you are using freezer-safe containers, because some glass will crack in the freezer. If that happens, discard the entire thing. Please do not try to save the butter. Be safe and sensible.


If you need more food gift ideas for the holidays, be sure to check out my Clean Eating Food Gift section for tons of ideas! I’ve got everything from chocolate bark and hot chocolate mix to a fabulous salsa verde recipe that makes a wonderful gift for salsa lovers!


More Homemade Flavored Butter Recipes

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Clean Eating Whipped Pumpkin Spice Maple Butter Recipe

Whipped Maple Butter With Pumpkin Spice

A delicious spread for your morning toast, pancakes, waffles or warm muffins!
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Course: Condiments
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16 servings
Calories: 129kcal



  • Food processor


  • 1 cup butter (plant-based butter for vegans)
  • ½ cup pure maple syrup
  • 1 tsp. pumpkin pie spice (no sugar added if purchased – see link above for recipe)


  • Place all ingredients in a food processor and blend until smooth.
  • Transfer to a food-safe container and store in the fridge up to 4 months.
  • Note that if there is any ever separation of the syrup from the butter, a quick blend in the processor will whip it back into shape.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1tbsp. | Calories: 129kcal | Carbohydrates: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 102mg | Potassium: 26mg | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.1mg

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