Since it is now officially autumn here, October in fact, that means it's time for all things pumpkin spiced. This recipe is based on the recipe by my fellow Canadian food blogger, "Compelled to Cook" for Pumpkin Spice Honey Butter". My version uses non dairy butter, pumpkin spice mix and maple syrup instead of honey. It tastes amazing on muffins, quick breads, biscuits, pancakes or toast or pretty much anything you desire to top it with.
Add softened butter and rest of ingredients to a medium bowl and whip for up to a minute or until light and fluffy. Store on countertop for several days.
Serving Size 1 tbsp