Pumpkin Spice Coffee Butter | PALEO, Whole30

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!

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

Directions:

1. Soften the ghee and coconut oil in the microwave or over the stovetop, then add to a blender.  
2. Add the remaining ingredients, and blend until super smooth.
3. Transfer to a airtight container (a mason jar or lidded bowl works well) and allow the coffee butter to cool.  
4. 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!