Fall has officially arrived here in Northern Michigan. I was honestly hoping for what we northerners call an ‘Indian Summer’, but I don’t think that’s about to happen. The leaves on the trees are already changing color and the mornings are crisp and cool. Thankfully our weather has been beautiful the last several weeks. Even though mornings are cool, afternoons are warm and sunny. The weather has been perfect for hanging out with the kids outside after school and evening campfires on the weekends.
With fall and cooler weather, I tend to start making heartier meals. Even though I’ve never been a pumpkin spice coffee fan, I love everything else pumpkin and cinnamon. Pumpkin cookies, muffins and even savory pumpkin dishes can be found in our kitchen. The kids love pumpkin muffins too so I always make extra to freeze.
After dropping the kids at school in the mornings, I love coming home and enjoying a hot cup of coffee with a homemade pumpkin muffin. The perfect addiction to pumpkin muffins, or any muffin for that matter is my homemade cinnamon honey butter. It’s so easy to make and melts deliciously onto warm muffins, toast, english muffins and more.
Grab your butter, cinnamon and honey and let’s get started!
Cinnamon Honey Butter
- 1/2 C. butter, softened to room temperature
- 1/4 C. powdered sugar
- 1 tbs. honey
- 1 tsp cinnamon
- Combine all the ingredients together using a hand mixer, whipping until fluffy.
- Store in the fridge for several weeks and serve at room temperature.
Do you have a fall recipe that you love? We’d love to hear about it in the comment section!