Whipped Cinnamon Pumpkin Honey Butter


Whipped Cinnamon Pumpkin Honey Butter
Spread on rolls, muffins, toast, English muffins, etc. Bring to room temperature before using.

  • 2 sticks Butter (1 C. or 8 oz.), softened
  • ¾ t. Cinnamon
  • 6 T. Pumpkin Puree
  • 4 T. Honey
  • 1 t. Vanilla

  1. Beat the butter with an electric mixer until smooth.
  2. 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.
  3. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
  4. Keep refrigerated in a sealed container