IT HAPPENED!!! I cracked open my first can of pumpkin, woot woot! Although our So Cal temps are nowhere near cooperating with the Fall season, I couldn’t wait any longer. I made chili, I bought some boots and I opened that pumpkin can with gusto. It was still a leeeetle (20+ degrees) too warm to turn on the oven so I made this. Whipped to perfection, maple-y sweet and loaded with pumpkin-y Fall spices screaming comfort on a nice warm piece of french bread or an english muffin or just go for it straight off the spoon. No judgment here.
I’m dying for some cloud cover, a chill in the air and flames in my fire place! I LOVE baking and Fall flavors are quite possibly my favorite. Ok, well, ONE of my favorites. It’s too hard to choose when it comes to food! I do know that a perfect day for me would involve lots of blankets, bread baking away in the oven and this butter smothered alllll over it.
I really don’t want to discuss just how many slices may have been consumed in front of our new binge-worthy show, Wayward Pines. Alright so it’s not new but my sis told me to watch it and I’m following directions. So far, I’m kinda getting hooked. Is it the weekend yet? Is it Fall yet? Hello? California? I’d love it if you could comply to a season for once. Please and thanks.
In the meantime I’ll find ways to devour my pumpkin without cranking on the oven. How cute would this be to gift? Add some twine and a chalkboard label and you’ll look like the next Martha Stewart (minus the jail time).
- 2 sticks Butter(1 cup), softened
- ¾ tsp ground cinnamon
- 6 Tablespoons pumpkin puree
- 4 Tablespoons real maple syrup (or sub honey)
- 1 teaspoon vanilla extract
- Beat the butter with an electric mixer or hand mixer until smooth.
- Add the cinnamon and 1 Tablespoon of the pumpkin puree. Beat until well combined. Continue beating, adding in 1 Tablespoon of pumpkin puree every 30 seconds.
- Add the maple syrup and vanilla and beat until thick and fluffy, about 2 minutes.
- Keep refrigerated in a sealed container.