Inspired by the fall recipe you’ve all been loving—my pumpkin coffee cake! This literally has all the flavors, but in butter form. Great on toast, english muffins, pancakes, or even a pumpkin coffee cake muffin.
For Homemade Pumpkin Butter: Cook down 1 cup of pumpkin with 3 tbsp of brown sugar over low heat for about 5-6 minutes, or until the mixture thickens and caramelizes.
For Pumpkin Coffee Cake Butter: In a small mixing bowl, whisk together all of the ingredients (unsalted butter, pumpkin butter, brown sugar, vanilla bean paste, cinnamon, flaky salt) until well combined. Use an electric hand mixer to make it extra fluffy! Serve fresh or store in an airtight container in the fridge for up to 1 week.
