Pumpkin spice almond butter is a blend of two mouth-watering flavors. It’s easy to make, much tastier than any nut butter you’ll find in the store, and only requires two ingredients!
There aren’t many foods more autumnal than pumpkin spice almond butter. Spicy and sweet pumpkin spice is the definition of a fall flavor, and hearty almond butter fits the season perfectly, too. Add the two together, and you have a nut butter that should be on your shelf the moment the weather drops.
I love making homemade nut butters, and this is one of my favorite recipes. Homemade nut butters are much better tasting than the ones you’ll find in the store, and they’re often healthier, too. Plus, they’re super easy to make, and don’t take long at all!
Pumpkin spice almond butter is bursting with flavor. You’ll want to put it on all kinds of different foods … or perhaps just have a spoonful of it!
What You’ll Need
Pumpkin spice almond butter is as simple of a recipe as you’ll find, as you only need two ingredients. Make sure that you check out the recipe card at the bottom of the page to see the exact quantities.
- Pumpkin pie spice
What is Pumpkin Pie Spice?
Pumpkin pie spice is a blend of spices commonly used in pumpkin pie. It usually consists of cinnamon, nutmeg, ginger, cloves, and often allspice. If you don’t have pumpkin pie spice on hand, you can simply use a combination of those ingredients.
How to Make Pumpkin Spice Almond Butter
This recipe couldn’t get any easier. Here’s how to make it.
- Toast the nuts. Place the almonds on a baking sheet that will fit in a toaster oven, and toast for 5 minutes.
- Blend. Put the nuts in a food processor and turn it on high. Blend the nuts until they form a smooth paste. This could take a while, and you might need to stop along the way to scrape down the sides of the food processor.
- Flavor. Once the nut butter is smooth, add the pumpkin pie spice. Blend again to incorporate all the ingredients, and you’re ready to enjoy sticky, sweet, and spicy pumpkin spice almond butter.
If you want to play around with this recipe, there are lots of things you can do to switch it up. Here are some of my favorite variations.
- Add maple syrup. Another great fall flavor is maple syrup. Add a little bit of syrup at the same time as the pumpkin pie spice, and your nut butter will be elevated to a mouth-watering sweet spread. You can also use honey or agave if you want the sweetness with a milder flavor.
- Add vanilla. Vanilla goes brilliantly with pumpkin pie spice, and with nuts. Add a small amount of vanilla extract at the same time as the spice mixture for an almond butter that will be bursting with flavor.
- Make it salted. Some people really like salted nut butters. And salt can help balance out the complex flavors of pumpkin pie spice. To add a salty element to your almond butter, sprinkle some salt on the nuts before roasting them.
- Make it crunchy. Crunchy almond butter isn’t as popular as crunchy peanut butter, but it’s still a fantastic textural spread. If you prefer crunchy nut butters, just save ⅛ of the almonds after toasting them, and cut them into smaller pieces. After you’ve finished making the pumpkin spice almond butter, stir the chunks into the creamy spread.
How to Use Pumpkin Spice Almond Butter
This nut butter goes perfectly on all kinds of different foods. Here are some of my favorite ways to use it.
- Spread atop some freshly-baked bread.
- On top of some homemade granola.
- As a topping for banana bread.
- Stirred into some oatmeal.
How to Store Pumpkin Spice Almond Butter
You don’t need to refrigerate this nut butter, as it will last in an airtight container in the cupboard for up to 1 month. If you do put it in the fridge, it will last for up to 3 months. I prefer to store my pumpkin spice almond butter in the cupboard, so it maintains a soft, creamy texture.
Can This Recipe Be Frozen?
Yes! You can freeze pumpkin spice almond butter in an airtight container for up to 6 months. After thawing, the nut butter might need to be mixed again to regain its smooth texture.
Pumpkin Spice Almond Butter
- Place almonds on a baking sheet (I used the sheet that comes with my toaster oven) and toast the nuts for 5 minutes.
- Transfer them to a food processor and process on high until smooth and creamy. Again, you might have to scrape the sides down as you go to help the nuts continue to blend. Once smooth, add the pumpkin pie spice and process again to incorporate. Taste and adjust spices as necessary.
- Transfer to a glass container and store in a cool dark place.