Pumpkin Spice Mix
Updated 9/21/22 - played around some more and changed the amounts of cinnamon. and cloves!
How many pumpkin spice mix recipes have you seen the past few weeks? Loads? Me too! And here is one more! Most recipes have the same ingredients, just in different quantities of each. I have been playing around with my ratios of spices and landed on the mix I really like! I also add an ingredient that I haven’t seen in ANY OTHER pumpkin spice mix posts or recipes – a touch of cocoa. It adds a little something something that I really liked – as did those I tested the mix on! Since it’s SO simple to mix together, I make a small batch use it up, then make more as I need it so it’s fresh.
There is a lot of powerful nutrition in this spice mix:
Cinnamon (Ceylon Cinnamon is the one to use!) is a powerful antioxidant, an anti-inflammatory, an antibacterial and an anti fungal. It can reduce bad cholesterol (LCL) and triglycerides, balances blood sugar and research is being done to show that cinnamon supports brain health and reduces cognition decline.
Ginger is an antioxidant and anti-inflammatory, supports immune health, helps reduce nausea, and like cinnamon supports blood sugar balance and heart health, may help lower cholesterol levels and supports brain health and reduces cognitive decline.
Nutmeg and cloves are antioxidants and anti-viral. Allspice is antibacterial.
As always, when you make this recipe, please post a photo of your Pumpkin Spice Mix goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 3 minutes / Cook Time: No Cook Time / Makes: 1/3 cup
Ingredients
2 Tablespoons Ground Cinnamon (previously 2½ teaspoons)
1 teaspoon Ground Ginge
1 teaspoon Ground Cloves (previously ½ teaspoon)
½ teaspoon Allspice
¼ teaspoon Ground Nutmeg
¼ teaspoon Cocoa
1/8 teaspoon Ground Coriander
A pinch of Sea Salt
How It’s Made
Mix all the spices in a small bowl. If there are lumps, strain it through a fine meshed sieve.
Transfer to a spice jar or a small mason jar with a tight sealing lid.
Use to spice up a latte, pumpkin loaf, banana loaf, cookies, even meat dishes – it’s so nice sprinkled on a roasted pork tenderloin before it goes in the oven!
Enjoy!
