DESCRIPTION
This compound butter recipe can easily be doubled or tripled. Try it on your pancakes or waffles!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 tsp. salt
- 1 Tbsp. plain pumpkin puree
- 4 tsp. dark brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Instructions
- In a small bowl combine butter, salt, pumpkin, sugar, cinnamon, and nutmeg until well mixed.
- Transfer butter to a ramekin or form into a log using parchment or plastic wrap.
- Refrigerate at least 3 hours before serving or slicing.
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Notes
This butter will last 5 days in the fridge or 3 months in the freezer.