Whipped Cinnamon Pumpkin Honey Butter
INGREDIENTS
2 sticks Butter( 1 C. or 8 oz.), softened
¾ t. Cinnamon
6 T. Pumpkin Puree
4 T. Honey
1 t. Vanilla
¾ t. Cinnamon
6 T. Pumpkin Puree
4 T. Honey
1 t. Vanilla
DIRECTIONS
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.
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.
NOTES
Spread on rolls, muffins, toast, English muffins, etc. Bring to room temperature before using.
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