When it comes to the comforting warmth of pumpkin spice, most of us rely on store-bought blends. But here’s a secret to make your seasonal baking a little healthier: not all cinnamon is created equal. Many store-bought pumpkin spices contain cassia cinnamon, but there’s a good reason to switch to Ceylon cinnamon instead.
Cassia vs. Ceylon Cinnamon: What’s the Difference?
Cassia cinnamon, the most common variety in commercial spice blends, contains high levels of coumarin, a naturally occurring compound that can be harmful to your liver when consumed in large amounts. While an occasional sprinkle in your coffee won’t cause immediate harm, consistent use over time might be something to consider.
Enter Ceylon cinnamon—often called "true" cinnamon. Not only does it have a lighter, more delicate flavor, but it also contains little to no coumarin. By switching to Ceylon cinnamon in your pumpkin pie spice, you're reducing your exposure to coumarin while still enjoying that cozy, familiar flavor we all love.
Make Your Own Ceylon Cinnamon Pumpkin Pie Spice Blend
To avoid the risks associated with too much coumarin, I love making my own Ceylon-based pumpkin pie spice mix. It’s incredibly easy, and you can store it in your pantry all season long! Here’s my favorite recipe:
Ingredients:
- 1 cup Ceylon cinnamon
- 1/2 cup ground ginger
- 1 tablespoon ground nutmeg
- 1/2 tablespoon ground clove
- 1/2 tablespoon ground cardamom
- 3/4 teaspoon ground allspice
Instructions:
Simply mix all the ingredients in a bowl and store the blend in an airtight container. You can use this mix in all your favorite fall recipes—from pumpkin pie to lattes, and even savory dishes like roasted vegetables.
By making this simple switch and blending your own pumpkin pie spice, you're not only choosing a healthier option but also customizing the flavor to perfectly match your taste. So go ahead, spice up your fall with a little extra love from Ceylon cinnamon!