Okay. That pumpkin recipe you’re about to bake?
Set aside a tablespoon of the pumpkin purée.
It will be fine. Your recipe doesn’t need it.
Or perhaps it does. I don’t know what you’re making!
But I do know, this is more important.
You’re going to need this on your toast tomorrow morning. Or today. For a snack. Or a dessert. Just SAVE THAT TABLESPOON and trust me.
I had another recipe planned to post today, but then I made this.
Plans changed quickly.
Pumpkin Honey Whipped Butter
Inspired by Confessions of a Recipe Junkie
1/2 stick (4Tbsp) of unsalted butter, softened
1 teaspoon honey
1 Tablespoon pumpkin purée
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1. Mix all ingredients together in a bowl with a fork. Whip vigorously until well combined. (It will look nasty at first.) You could even use an electric mixer to really get it whipped up.
2. Store in refrigerator. Spread on hot toast or a bagel or an English muffin (try to make it something better than my very lame piece of toast–at least buy some quality bread). Or whatever you want!
Verdict: So yummy. I’m going to eat this for breakfast every day for the rest of my life.
Husband’s take: He didn’t try this yet. I literally just whipped it up, photographed it and wrote this post. I had to share, and I had to share quickly.
Changes I would make: None.
Also, we have a giveaway winner for the True Lemon Prize Package–Is it you?