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Pumpkin Almond Butter


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  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: About 16 ounces (two pint sized jars) 1x
  • Diet: Gluten Free

Description

This pumpkin almond butter is the ultimate fall spread – requires only a handful of ingredients and it takes less than fifteen minutes to make. Spread this nut butter onto all the fall things.


Scale

Ingredients

  • 2 cups almonds (raw, unsalted)
  • 3/4 cup canned pumpkin
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spread almonds out onto baking sheet and toast for 10 minutes at 350 degrees F.
  3. Let almonds cool for at least five minutes.
  4. Transfer almonds to a food processor and pulse until smooth and creamy, about 5 minutes.
  5. Add in pumpkin, maple syrup, pumpkin pie spice and salt, and pulse until ingredients are combined and nut butter is smooth.

Notes

  1. Enjoy this nut butter on toast, in oatmeal, on apples, waffles, sandwiches, desserts, and my chocolate pumpkin almond butter cups!
  2. If you don’t have almonds on hand, you can use 1 cup almond butter instead and just mix in the other ingredients.
  • Category: Spreads
  • Method: Food Processor
  • Cuisine: Fall

Keywords: pumpkin almond butter, pumpkin nut butter, almond butter with pumpkin, pumpkin maple almond butter