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

Ingredients

• 1 stick of butter
• 2 TBS brown sugar
• 1/4 – 1/2 tsp cinnamon
• Splash of vanilla

Directions

1. 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!
2. 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!

What is your favorite fall breakfast food??