This pumpkin spice almond butter takes just minutes to prepare, you’ll know exactly what goes into it and you’ll want to spread it on everything from toast to crepes to pancakes to smoothie bowls!
Last night someone posted a photo into one of the vegan Facebook groups I follow (don’t remember which one) of a jar of pumpkin spice almond butter. My first thought was: daaaaaaamn, that sounds good. My second thought was: I have almonds and I have pumpkin spice.
So here it is: homemade pumpkin spice almond butter! Just in time cuz it ‘tis the season for all things pumpkin and pumpkin spice (of course don’t let that stop you from preparing this almond butter all year round)!
This recipe is stupid easy. I literally made it in 15 minutes. What you’ll need are raw unsalted almonds. It doesn’t matter if they’ve got the skins on them or not. Now, I know that almonds are not the cheapest ingredient. You’ll have to suss out where you can get them at the best price. Bulk bins are a good option as is Amazon.
I actually get my nuts at an Asian supermarket. Almonds come in bags of 1 kilo for $16.75 compared to $28.70 per kilo at the supermarket. That’s quite a big difference so it pays to shop around.
Once you’ve got the cheapest almonds you can find, toast them in the oven for 5 – 7 minutes. They will turn golden brown and smell most delicious, kind of like marzipan (so good!). Then simply toss them in a food processor with a few teaspoons of pumpkin spice mix and give it a whizz.
You can stop here, but I found that adding a couple tablespoons of maple syrup really brought out the pumpkin spice flavours even more. One thing to be aware of, however, is that adding maple syrup considerably thickens the almond butter. If you’re fine with the thick texture, you can stop here. If you want to regain some of the creaminess, however, you can add a couple tablespoons of oil to loosen it up. It’s up to you.
What I do know, though, is that you’re gonna want to slather this pumpkin spice almond butter all over your body. Ok, maybe not, but you’ll for sure want to slather it all over your next batch of pancakes, crepes, toast, muffins, chia pudding, smoothie bowl or whatever you normally use almond butter for – it’s that good!
Pumpkin Spice Almond ButterPrint Recipe
- 3 cups (450 grams) raw, unsalted almonds (with or without skins) - $7.53
- 3 teaspoons pumpkin spice* - $1.29
- Optional: 2 tablespoons maple syrup - $0.94
- Optional: 2 tablespoons oil - $0.20
Preheat the oven to 175°C (350°F).
Spread the almonds on a baking pan and bake for 5 – 7 minutes, or until golden brown and smelling good. Transfer to a food processor and blend until creamy, scraping down the sides as necessary. Add the pumpkin pie spice.
Blend in the maple syrup if using (I recommend it!). The almond butter will thicken, if you’re ok with that then stop here. If you want to get the creaminess back, add it a couple tablespoons of oil.
Transfer to an airtight jar and keep refrigerated.
*Note: You can buy it already mixed or mix your own if you’ve got a well-stocked spice rack. Here’s a pumpkin spice recipe.
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