I don’t know why I didn’t think about a pumpkin spice almond butter recipe sooner. I’ve been getting REALLY into pumpkin spice this season, and still going strong in December. I’ve basically been trying to add pumpkin spice to everything and seeing if it works, and it certainly works in almond butter too!
First you will roast the almonds. Roasting them first adds more depth and flavor to the almond butter end product. Next, you’ll toss the almonds into the food processor and turn it on…for a while. I had to take multiple breaks throughout the processing so my food processor didn’t overheat. It took about 30 minutes. Once the almonds are all nice and creamy, then go ahead and add the spices, vanilla and agave or maple syrup. Once you add these extras, blend a bit more until your desired creaminess! Scrape down the food processor sides as needed.
I love the extra special pumpkin spice flavor in this recipe. I use regular almond butter so often, this has been a welcome treat in my smoothies, smoothie bowls, and toppers on toast!
Other sweets you may like: