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 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.
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!
If you make this pumpkin almond butter be sure to leave a comment and star rating below letting me know how it turns out for you. Your feedback is super helpful for the EBF team and other EBF readers!
Homemade pumpkin almond butter! Serve on oatmeal, toast or crackers for a delicious fall-flavored treat.
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)
Place almonds in a large food processor 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.
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.
Place pumpkin almond butter into a storage container and store in the fridge for up to one week.
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.
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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