Whipped Cinnamon Pumpkin Butter

Whipped Cinnamon Pumpkin Butter 2 sticks (8 ounces) unsalted butter, at room temperature 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) Pinch salt 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. Recipe Notes 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.