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It wasn’t even Labor Day yet when the pumpkin spice ads started hitting my phone. Starbucks pushed a latte, Dairy Queen teased a Blizzard, Andy’s Frozen Custard tempted me with a fall special. Every time I opened my apps, there it was: pumpkin spice, front and center.

For me, pumpkin spice has always been tied to Thanksgiving. I think of it alongside turkey, stuffing, and mashed potatoes. It’s the taste of crisp autumn days, football games, and family around the table. Seeing it at the end of August felt wrong, almost like a seasonal betrayal. The sun was still blazing and kids were still playing in the pool, and yet my phone told me it was time for cozy sweaters and pumpkin pie.

At first, I laughed it off. But the more those ads popped up, the more I thought about how the seasons affect not just what we see on menus, but what we eat day-to-day. When you’re living with MS, those seasonal shifts can really matter.

In the summer, meals tend to be lighter without much effort. Fresh fruit, salads, grilled vegetables, lean proteins, they naturally find their way to the table. Those foods are not only refreshing but also naturally anti-inflammatory. They keep me feeling clearer, lighter, and more energized.

Once the weather cools, though, comfort foods step into the spotlight. Creamy casseroles, heavy pastas, fried favorites, and sugar-packed desserts take over. They’re delicious and nostalgic, but they also tend to be loaded with refined carbs, saturated fats, and sugar, the very things that can feed inflammation. And inflammation is something people with MS don’t need more of.

Inflammation isn’t just a word doctors throw around. For me, it shows up in fatigue that knocks me flat, brain fog that scrambles my thinking, or pain that lingers longer than it should. I’ve learned that what I put on my plate can make those symptoms worse, or better.

That doesn’t mean swearing off comfort altogether. It means being intentional about it. Pumpkin itself is incredibly healthy, high in fiber, rich in antioxidants, and full of vitamins such as A and C. Pumpkin seeds pack magnesium, which supports nerves and muscles. The warm spices we associate with fall, cinnamon, ginger, nutmeg, turmeric, all have anti-inflammatory properties. The problem isn’t pumpkin spice; it’s the sugar, syrups, and processed extras piled on top.

These days, I’m finding ways to enjoy comfort foods that actually comfort my body. Instead of a sugar-loaded latte, I’ll make a homemade pumpkin smoothie with real pumpkin, almond milk, cinnamon, and a touch of honey. Instead of mac and cheese, I’ll go for a hearty bean and veggie stew with turmeric and garlic. If I’m craving dessert, baked apples with cinnamon and oats satisfy without the crash.

I won’t lie, I still enjoy the occasional pumpkin spice latte. But when I choose these healthier swaps, I notice a difference. My energy is steadier, my thinking clearer, and my body less weighed down. It doesn’t mean every day is perfect, but it reminds me I have some control.

So maybe the pumpkin spice ads arriving early aren’t so bad after all. They’re a nudge to check in on how I want to fuel myself this season. Comfort food is part of life, but it doesn’t have to be the kind that fans the flames of inflammation. It can be comfort that heals.