Living in California, it can be tough to get into the “fall spirit” when it’s 80 degrees out in the middle of October. But I am going to try really hard to get in touch with all things fall starting now. I have to admit though, I am not a huge pumpkin fan – I like a little bit of pumpkin spice for taste, but sometimes it can be too much.
So when I saw a recipe on Pinterest for Pumpkin butter, I knew it was perfect for me to try. The recipe I saw was strictly pumpkin puree mixed with butter, honey and vanilla extract. I knew I needed a little bit of some other spice to lessen the overpowering taste of pumpkin. So I added cinnamon and nutmeg — and it turned out FANTASTIC.
It only takes 15 minutes to make this butter and I bet you already have the ingredients in your pantry. The recipe makes more than enough to last you a few weeks – just store in the fridge. It is best enjoyed with toasts, muffins, waffles or pancakes.
If you make this Cinnamon Pumpkin Butter recipe, please let me know! Leave a comment or tag me on Instagram @thathangrygurl.
Cinnamon Pumpkin Butter
- 2 sticks unsalted butter, room temp
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 pinch salt
- ¼ cups
- ¼ cup pumpkin puree
- 2 tbsp pumpkin puree, divided
- ¼ cup honey
- 1 tsp vanilla extract
- In a large bowl, use an electric mixer to beat the butter until light and fluffy.
- Add the cinnamon and 1 tablespoon of the pumpkin puree.
- Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely mixed.
- Add the honey and vanilla extract and beat until thick and fluffy, about 2 minutes.
- Serve at room temp and store the remainder in an airtight container in the fridge.