Description
This pumpkin spice almond butter is a creamy spread perfect for fall. It combines roasted almonds with warm spices and pumpkin flavor.
Ingredients
Scale
- 2 cups raw almonds
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1–2 tablespoons almond oil (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Spread almonds on a baking sheet. Roast for 10-12 minutes, stirring once, until fragrant.
- Let almonds cool for 5 minutes. Transfer them to a food processor.
- Process almonds for 5-7 minutes, scraping sides as needed, until smooth and creamy.
- Add pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Process for 1-2 minutes until well combined.
- If the butter is too thick, add almond oil one tablespoon at a time, processing after each addition, until desired consistency is reached.
- Transfer to a jar. Store in the refrigerator for up to 2 weeks.
Notes
- Roasting almonds enhances their flavor and makes blending easier.
- You can adjust the spice level by adding more or less pumpkin pie spice.
- For a sweeter butter, increase maple syrup to 2 tablespoons.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Spread
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 4g
- Sodium: 75mg
- Fat: 16g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg