Pumpkin spice is more than the taste and scent of fall… it’s a huge marketing gimmick. Don’t fall for it.
It’s everywhere… the big bucks coffee shops, the corner bakery and even your grocery store is on it featuring row upon row of pumpkin spice boxed baked goods.
But if you’re getting your pumpkin spice fix in the form of flavored creamers, lattes and processed baked goods, you’re filling up on mega-calories, trans-fats and carbs galore.
Well, I’ve got a simple hack you can use to enjoy pumpkin spice on the foods you’d normally eat — homemade pumpkin spice honey butter.
It’s an easy, inexpensive way to spice up your morning bran muffin, whole wheat toast, plain bagel or English muffins — without spending an arm and a leg or all your time baking. It’s also great to dip apple slices in or spread on a firm banana.
Hopefully, you’ve made the switch back to butter from margarine. For starters, margarine is part of the low-fat nonsense we were fed for decades. Margarine typically contains trans fats, which raise your cholesterol numbers. Now, butter, because it’s an animal product contains cholesterol, but studies have demonstrated that dietary cholesterol (that which comes from foods) has little if any effect on your serum cholesterol.
And though butter is a fat source, in moderation that’s fine. Your body needs fat to absorb nutrients and fats also contribute to that feeling of fullness from a meal. And that can keep you from snacking too much.
Pumpkin Spice Butter Ingredients
- ½ cup butter
- ¼ cup pumpkin puree (not pie filling)
- 3 Tbsp honey
- 1 tsp pumpkin pie spice
- Allow butter to get to room temperature.
- Combine all ingredients and whip with a hand mixer until fluffy.
- Serve at room temperature.
- Can be stored in the refrigerator for a few weeks.