Pumpkin Spiced Almond Butter

Almond, cashew, coconut, and seed butters are some of my favourite things to eat every single day right now. They include protein, fats, nutrients (like magensium and vitamin E) and it’s a good alternative to those with peanut allergies! Since following the Elimination Diet (ridding myself of all common allergens for 21 days), homemade nut and seed butters supplied me with nourishment without any worries about bumping into additives.

Nut and seed butters have a wide variety of uses from spreading them onto your toast, adding them into a smoothie, or taking a spoonful after a savory meal (no? just me?) Although I do still buy some nut butters from brands like Wild Friends and Nuts to You, it is cheaper to make your own. Getting creative in your own kitchen assures that there is no added oil, salt, or sugar, and gives you the opportunity to play around with flavours. I’m on an almond butter kick right now and I don’t see it stopping anytime soon. Sure, call me basic, but I love everything Pumpkin Spiced and crave it all the time… Winter seems to be dragging on here in Vancouver with chilly temperatures and a tonne of rain so I feel I can justify pulling out these recipes a little bit longer. Almond butter AND pumpkin spice? Umm ya, sign me up!

This almond butter is extremely easy to follow! I used all organic ingredients and I always try to double check that my almonds aren’t prepared in factories that may also process peanuts. I am constantly keeping my eyes out for sales on almonds but generally will buy them in bulk from somewhere like Whole Foods. I have tried this recipe in both my food processor and Vitamix and both work perfectly fine although your blender will give you butter much quicker. Although I eat nut butters daily, I should note that you should eat this responsibly as you’ll hit your macronutrients for the day very easily with a delicious jar of this around 🙂

Let me know what you think!

Print Recipe
Pumpkin Spiced Almond Butter
Course Breakfast, Snacks
Cuisine Paleo
Prep Time 20 minutes
Cook Time 5-35 minutes
Servings
cup
Ingredients
  • 1 cup Raw Almonds
  • 1 tbsp Molasses (I use Blackstrap)
  • 1 tbsp Maple Syrup (Organic if possible)
  • 1/2 cup Pumpkin Puree (Organic if possible)
  • 1 1/2 tsp Pumpkin Spice
  • 3 tbsp Non-Dairy Milk (I used Homemade Almond Milk)
Course Breakfast, Snacks
Cuisine Paleo
Prep Time 20 minutes
Cook Time 5-35 minutes
Servings
cup
Ingredients
  • 1 cup Raw Almonds
  • 1 tbsp Molasses (I use Blackstrap)
  • 1 tbsp Maple Syrup (Organic if possible)
  • 1/2 cup Pumpkin Puree (Organic if possible)
  • 1 1/2 tsp Pumpkin Spice
  • 3 tbsp Non-Dairy Milk (I used Homemade Almond Milk)
Instructions
  1. Preheat your oven to 350 degrees! Mix almonds, molasses, half the maple syrup, and a sprinkle of salt in a bowl. Spread them evenly on a baking sheet and roast them in the oven for 8-10 minutes.
  2. Remove your almonds from the oven and let them cool for another 10 minutes. Add the cooled almonds, the rest of the maple syrup, pumpkin pie spice, and the puree to your food processor or vitamix and start to blend.
  3. Heat up your almond milk and as you are blending, add the milk to the mixture. If you are using a food processor, this can take up to 30 minutes (scrape down the sides every few minutes.) This takes patience but the natural oils will release from the almonds and start to make butter. If you are using a vitamix, add your almond milk at speed 1 and then ramp up to speed 10 for one minute until butter has formed.
  4. Jar and refrigerate for up to two weeks (although mine was done way before that.) It must be refrigerated due to the pumpkin puree! If you want a longer shelf life, exclude the pumpkin puree, the pumpkin spice should still give you the taste you're looking for!
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