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