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!
what you’ll need for this pumpkin spice almond butter recipe
- almonds – of course!
- pumpkin spice – this adds a little extra something special this season
- vanilla – for added flavor
- cinnamon – for added flavor
- agave or maple syrup – for a little sweetness
how to make almond butter
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.
ingredients
- 3 cups almonds
- 1/4 teaspoon vanilla
- 1/4 teaspoon pumpkin spice
- 1/4 teaspoon cinnamon
- 1 tablespoon agave
directions
- Roast the 3 cups of almonds at 350 degrees F for 10 minutes.
- Cream the almonds in the food processor for…a long time. Mine took about 30 minutes until creamy consistency, taking breaks to not overheat the processor.
- Once fairly creamy, add in the vanilla, pumpkin spice, cinnamon and agave. Process again until desired creaminess
- Voila!
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:
