Pumpkin Almond Butter

A fall spin on your favorite nut butter, this pumpkin almond butter combines roasted almonds, pumpkin puree and spices to make a delicious spread you’ll want to put on everything!

Oh the joy of moving…

I tried my best not to get distracted while packing this weekend but my food processor (affiliate link) was sitting in the pantry begging to be used and I couldn’t resist making something.

I ended up with a jar of Pumpkin Almond Butter. No big deal.

A fall spin on your favorite nut butter, this pumpkin almond butter combines roasted almonds, pumpkin puree and spices to make a delicious spread you'll want to put on everything!

Luckily it was a quick recipe that didn’t require too much prep or clean up. I was able to get back to the task at hand (packing our entire house into boxes) pretty soon after making the butter (and posting it to Instagram / Facebook). Several people quickly guessed that it was a pumpkin butter or nut butter. You guys are good!

Homemade pumpkin almond butter! Serve on oatmeal, toast or crackers for a delicious fall-flavored treat.

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Pumpkin Almond Butter


Description

Homemade pumpkin almond butter! Serve on oatmeal, toast or crackers for a delicious fall-flavored treat.


Ingredients

  • 2 cups unsalted, roasted almonds
  • 2/3 cup canned pumpkin
  • 1 Tablespoon chia seeds (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon maple syrup
  • 1/4 teaspoon sea salt
  • 10 drops liquid stevia (I used vanilla)

Instructions

  1. Place almonds in a large food processor (affiliate link) and process until they turn into almond butter, turning off the processor and scraping down the sides of the bowl as needed. This will take between 12-15 minutes.
  2. Add remaining ingredients and process until smooth, another 5 minutes or so. If you want the butter to be even smoother, you can add a little oil. I didn’t think this was necessary.
  3. Place pumpkin almond butter into a storage container and store in the fridge for up to one week.

Notes

This butter can be made with or without chia seeds. I added them for the nutritional benefits but they don’t add any flavor so if you don’t have them or don’t want the texture of chia in your nut butter, leave them out. Also, if you don’t have liquid stevia, simply add more maple syrup. I’d probably use 2-3 Tablespoons if I didn’t add the stevia, but the amount will depend on how sweet you want the butter.

For the record, it tastes amazing on oatmeal.

Pumpkin Almond Butter Oats

And I’m sure it would be a delicious dip for apples or pears, a lovely spread for toast, waffles and pancakes and I know for a fact it tastes good in cookies. Hint hint – there will be a cookie recipe involving this almond butter coming soon. You didn’t think I could go a full weekend without baking some sort of treat, did you?

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    28 comments
  1. So I’ve been looking for almond butter that is lower in fat for a long time now, is the pumpkin in this recipe just an addition or are there less almonds? If the pumpkin is just an addition could you give me a sample ratio to try of almonds to pumpkin to make a lower fat version?
    thank you.

  2. I just made this for my am oatmeal. It’s amazing! Can’t wait to taste it in oatmeal. Really can’t wait fair the cookie recipe with this butter in it!

  3. Looks so good! So funny you posted this, because I literally just made some pumpkin walnut butter like 4 hours ago and it is SO good! I love the addition of pumpkin to the nut butter. Next I’ll have to try the almond version!

  4. Holy geez! I do my best to avoid having to make almond butter because I can’t stand running my obnoxiously loud food processor that long:(, but I must say, this recipe has got me willing to leave it out in the garage while it is running:) YUM! I think this would be so amazing! Plus, it’s perfect for fall, and so frugal too! Good luck moving. I know about the procrastination monster all too well. For some reason, when I don’t want to do something work related, I seem to think of about a million things I want to make in the kitchen:)

  5. LOVE this recipe! I am on such a serious pumpkin kick right now, and I’m a huge almond butter addict. I’ve been making pumpkin smoothies with almond butter, but I could see this being an even better addition!

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