Remember way back when I shared the recipe for Texas Roadhouse Bread Rolls with Cinnamon Butter?
Well think of this Whipped Cinnamon Pumpkin Butter as that butter wearing its fall wardrobe. It’s not pumpkin butter that’s cooked, it’s pumpkin puree added to actual butter and whipped along with some cinnamon, honey, and vanilla for a slightly sweet totally aromatic treat that goes perfectly on homemade bread, muffins, pancakes, waffles, English muffins, or just about anything else. You’ve got to give it a try!
If you’re baking up a storm this holiday season, also be sure to check out my FREE Make-Ahead Baking Guide:
Taste: Perfect combination of pumpkin, cinnamon, and honey.
Texture: Smooth, light, and airy.
Ease: Ridiculously simple and you can make it ahead of time and keep in the fridge to enjoy whenever you want.
Appearance: Well you don’t have to pipe yours into a jar like I seem to enjoy doing (see here and here) but it sure is pretty that way.
Pros: Perfect way to inject your days with a little fall pumpkin goodness. Also makes an adorable hostess gift!
Would I make this again? Still have some in my fridge!
How to make Whipped Cinnamon Pumpkin Butter
Prep Time: 10 minutes
Cook: 10 minutes
If you use fresh pumpkin puree, make sure it’s not too watery. If it has a lot of extra moisture, wrap in cheesecloth and squeeze out the excess water.
2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 cup plus 2 tablespoons pure pumpkin puree
1/4 cup honey
1 teaspoon 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 incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
Serve or store in the fridge in an airtight container. Bring to room temperature before using.
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