Just in time for the full swing of fall festivities, I’ve got a pumpkin spice recipe for you that will fill you up with healthy fats AND give you all of those PSL vibes!
 
I’m a sucker for a Starbucks’ pumpkin spice latte- but as soon as I get a glimpse of the color and think twice about the after taste, I usually second guess my decision and wonder just how “worth it” it is to splurge on one.

 
I typically go decaf (pregnancy) and opt for coconut milk with no whipped cream.  But in the back of my mind I know there’s a long list of other things in those delicious lattes that aren’t doing my body any good.
 
So I took an idea I’ve been working on for awhile now:  COFFEE BUTTER… and I decided to hit you with a fall version first!
 
 
A little pumpkin puree and some pumpkin pie spice, plus a dash of maple syrup, and you’ve got yourself a pumpkin spice flavored coffee that loves you back!
 
This coffee mix-in is loaded with healthy fats from grass fed ghee, coconut oil, and coconut butter- and it makes your coffee rich & creamy in the most delicious way!
 
 
I typically add a splash of coconut milk to my coffee, then a scoop of this coffee butter (about a tablespoon), and froth with my handy dandy hand frother that I get on Amazon HERE.
 
The result is a bulletproof pumpkin spice latte that keeps me full and tastes delicious- without any scary ingredients!
 
I hope you love this, and stay tuned for more flavors to come!
 

 

Print Recipe

Pumpkin Spice Coffee Butter | PALEO, Whole30

Servings: 16 tbsp
Calories: 83kcal

Ingredients

  • 1/3 cup ghee
  • 1/4 cup coconut oil
  • 1/4 cup pumpkin puree
  • 2 tbsp coconut butter
  • 2 tbsp pure maple syrup* (omit for Whole30)
  • 2 tsp pumpkin pie spice

Instructions

  • Soften the ghee and coconut oil in the microwave or over the stovetop, then add to a blender.
  • Add the remaining ingredients, and blend until super smooth.
  • Transfer to a airtight container (a mason jar or lidded bowl works well) and allow the coffee butter to cool.
  • Store in the refrigerator for up to 2 weeks, and add a scoop to hot coffee as needed.

Notes

  • Feel free to omit the maple syrup if you’d like an unsweetened version!  I do find a little goes a long way, but it’s not necessary.  This recipe is Whole30 compliant without it!
  • ghee
  • coconut butter
  • pumpkin pie spice

Nutrition

Calories: 83kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Sodium: 1mg | Fiber: 1g | Sugar: 2g | Iron: 1mg
Filed   breakfast, drinks