My kids are huge breakfast eaters. So when I was asked if I would like to try the Limited Edition Thomas’ Pumpkin Spice English Muffins, it was easy for me to say yes! Shoot, when I had the Thomas’ Pumpkin Spice bagels, Zachary devoured them! I knew that I didn’t want to just toast the English muffins and spread plain butter on them, so I tried to copy cat a cinnamon butter recipe that the kids had at a restaurant (and loved!!) once.
Cinnamon Butter Recipe
- 1 stick of butter
- 2 TBS brown sugar
- 1/4 – 1/2 tsp cinnamon
- Splash of vanilla
- This is IMPORTANT…you want your stick of butter to be soft. So let it sit out on the counter until it’s squishy. Or…you can do what I did and stick it in the microwave for like 15 seconds! <–I’m a tad impatient!
- Add the rest of your ingredients and mix with a spoon until it is completely mixed together.
I know you don’t need to refrigerate butter, but I wasn’t sure if you had to once you started adding other things to it, so I did. It became SOOOOO hard. I still don’t know the right answer to that, but if your butter gets hard, just let it sit out for a bit and you will have soft butter again!
Enjoy your Thomas’ Limited Edition Pumpkin Spice English Muffin with cinnamon butter with my friend Kim’s Pumpkin Spice Coffee Creamer!