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Pumpkin Spice Almond Butter.

First of all, I just wanted to share with you all that I actually made something I pinned on Pinterest. I feel like I could waste my life away “pinning” and never actually get anything done, but low and behold, I am productive sometimes. I’m sure if you asked my husband he would disagree that decorating the house is not necessarily productive….but I guess we all have different opinions. πŸ™‚

So, here was my inspiration:

Here was my creation:

I love the smell of coffee so I thought these were a great idea! I looked for white bowls but thought the red would be nice during the holidays. It was super simple (hence the fact that I did it): I just bought 2 bowls from Walmart, cheap coffee beans, and white tea lights. So cute!

Anyway, on to the good stuff: almond butter! My favorite homemade almond butter to date is the maple almond butter. It was so good, I highly recommend it. Β It’s funny because I’ve also made chocolate almond butter and naturally, I thought I would like that more but it was a little too thick and sweet. Maple is perfect!

Since I think maple goes well with just about anything, I thought pumpkin spice almond butter would definitely work! Here’s the recipe I used:

Pumpkin Spice Almond Butter

(adapted from Edible Perspective)

  • 2 cups of raw almonds
  • 4 1/2 tbsp of maple syrup
  • 2 tsp of cinnamon
  • 1/4 tsp of ginger
  • 1/8 tsp of nutmeg
  • 1/8 tsp of pumpkin spice
  • 1/2 tsp of salt
  • 2 tbsp of coconut oil

First, preheat your oven to 300 degrees. Add the almonds and 3 tbsp of maple syrup to a bowl and mix until the almonds are covered in maple syrup!

Next, line a baking sheet with parchment paper and bake the almonds for 30 minutes, stirring them up every 10 minutes or so (don’t want them to burn!).

Once the almonds are done, allow them to cool for about 30 minutes, then throw them in a food processor for about 15-20 minutes or until they look like almond butter!

Once it’s relatively smooth, add the remaining ingredients and pulse for another 10 minutes. This actually took much longer than I thought. I thought since the consistency was already there, it would just need a few pulses but it lumped together again so it took longer. My food processor actually started to smoke for a second so be careful!

Kinda looks like ice cream..

This turned out pretty good! I don’t think you necessarily need pumpkin spice so don’t worry about it if you don’t have any. On the other hand, you could probably only use pumpkin spice in place of the other spices if you don’t have those. These butters are pretty easy to make since you can really just add whatever you’d like and taste it as you go.

I had some this morning on my oatmeal! Pretty tasty.

Good stuff! Have a great Wednesday everyone!

5 comments to Pumpkin Spice Almond Butter.

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