This time of year is always my favorite season for cooking and baking. It's also the time that pumpkin anything and everything is everywhere. Shelves become over filled with pumpkin puree for all your baking needs. I have several recipes for pumpkin puree from a classic pumpkin pie to pumpkin bread but the most versatile one I use is my Pumpkin Pie Honey Butter. This spread is the perfect mix of salty and sweet that adds a nostalgic flavor on biscuits, muffins, or toast.
What will you need:
- standing or hand mixer
- storage container
Ingredients:
- 2 sticks of softened salted butter
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 6 tablespoons pumpkin puree
- 6 tablespoons honey
Directions:
- I will let my butter soften to a room temperature, usually 1-2 hours before I begin.
- I add butter, cinnamon, and pumpkin pie spice to my standing mixer. I begin to mix at a medium speed.
- Once the butter becomes smooth and well mixed with spices, I begin adding pumpkin puree slowly.
- After this has blended, I add in my honey. I like to use my McIntosh Tupelo honey in this and in most of my recipes because the light, sweet flavor will add the perfect honey taste without altering the desired flavor too much.
- The last thing I do is add the now perfectly mixed butter into one of my jars with a sealing lid. Serve at room temperature and store in the refrigerator.
I use this as a spread on my Honey Pumpkin Pecan Muffins, recipe coming next...
