This Pumpkin Spice Almond Butter recipe is officially my favorite nut butter. A delicious homemade almond butter made with raw almonds, pumpkin pie spice, and sweetened with just a bit of maple syrup. It’s so easy to make and requires only 3 ingredients.
I love nut butter! It’s great on toast for a quick and healthy breakfast. It’s a delicious whole food snack that’s perfect for dipping fruit. And, it’s also a great oil-replacement for making cookies. Just sayin’…
So, as we move into October and pumpkin recipes are on virtually every website, I couldn’t resist sharing this Pumpkin Spice Almond Butter. It’s the perfect October nut butter.
Let’s make it!
How To Make Pumpkin Spice Almond Butter
This delicious nut butter recipe is so easy to make and requires only 3 ingredients. It is a process that requires patience, but it’s still easy.
Start by roasting 3 cups of raw almonds in a 350-degree oven for 10 minutes. Remove the almonds from the oven and let your nuts completely cool. (Haha!)
Place the almonds in a food processor and or high-speed blender and blend until you see almond butter. This part of the process usually takes about 10-12 minutes. The nuts will go from whole, ground-up & choppy, lumpy, and finally, nut butter.
You will more than likely need to stop the food processor periodically to scrape down the side, But, this is perfectly normal.
It is important you have a blender or food processor than can handle this task. I love the Vitamix blender and Cuisinart Food Processor. I personally own each one of these very models and they are more than worth the money.
Once the almond butter is at the consistency you like, allow it to cool for a few minutes. Then, add the pumpkin pie spice and blend the nut butter again until it is smooth and creamy.
Finally, add the maple syrup and blend or process again until the Pumpkin Spice Almond Butter is smooth and creamy.
Want More Delicious Healthy Vegan Snacks
- Chocolate Peanut Butter Vegan No-Bake Cookies
- Peanut Butter Protein Energy Bites
- No-Bake Chocolate Peanut Butter Pie
- Regular Homemade Almond Butter
You will love this Pumpkin Spice Almond Butter. It’s…
- Super easy to make
- Smooth & creamy
- Better than store-bought
- Perfectly sweet
- Ready in very little time
- Low carb
- Gluten free
- Perfect for Fall
- Absolutely delicious
If you make this Pumpkin Spice Almond Butter let me know. Please leave a comment below with a star rating. Be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.Print
Pumpkin Spice Almond Butter
- Prep Time: 5 mins.
- Cook Time: 10 mins.
- Total Time: 28 mins. (cooling & blending)
- Yield: About 1 cup 1x
- Category: Dips & Spreads
- Method: Blend
- Cuisine: Vegan
- Diet: Vegan
Delicious Pumpkin Spice Almond Butter made with raw almonds, pumpkin pie spice, and sweetened with just a bit of maple syrup. It’s so easy to make and requires only 3 ingredients. The perfect October nut butter.
- 3 cups raw almonds
- 2 tsp. pumpkin pie spice
- 1 Tbsp. maple syrup
- ½ tsp. salt (optional)
- Preheat your oven to 350 F˚
- Roast raw almonds for 10-12 minutes. Remove the almonds from the oven and let them completely cool.
- Place the almonds in a food processor and blend until you see almond butter. This part of the process usually takes about 11-12 minutes. The nuts will go from whole, ground-up & choppy, lumpy, and finally, nut butter. You will more than likely need to stop the food processor periodically to scrape down the side, But, that’s perfectly normal.
- Once the almond butter is at the consistency you like, let it cool for a few minutes. Then, add the pumpkin pie spice and salt and blend until it is smooth and creamy. Allow it to cool once more, add the maple syrup, and process until it is smooth and creamy. It is very normal for it clump up a bit after you add the maple syrup. Be patient and let it run. It will eventually become smooth and creamy once more.
- Store in a glass jar or airtight container in the fridge.
If you are using maple syrup that’s been stored in the fridge let it warm to room temperature or warm it in the microwave for a few seconds. This will help with the blending.
- Serving Size: 2 Tbsp
- Calories: 187
- Sugar: 1.9 g
- Sodium: 129.9 mg
- Fat: 15.9 g
- Carbohydrates: 7.8 g
- Fiber: 4.1 g
- Protein: 6.7 g
- Cholesterol: 0 mg
Keywords: Fall, October, nut butter, pumpkin spice almond butter, vegan, plant based, healthy, gluten free, low carb
I made this the cheater’s way. I already had almond butter (homemade, just almonds, no salt), so I just sprinkled on pumpkin pie spice and added maple syrup, both to taste. Yummm!! This is SOOO good!!! It is also a fun way to make it because you can make small amounts as needed.
The texture was not super creamy, but I suspect that is because of a chemical reaction between the almond butter and the maple syrup.
This is a keeper!! Congrats, Shane, you’ve done it again!! I honestly don’t know how you to be such a culinary genius!!
P.S. I make my almond butter in my Omega NC800 horizontal juicer. It doesn’t come out exactly the same as using my Vitamix, but it works just as well, and the cleanup is easier.
Made this recipe and the taste is fabulous. But the texture came out dry. Like my almonds didn’t have any oil I them. Did I do something wrong, overprocess, over-roast, etc? Or is homemade almond butter always dry? (I’ve never made nut butter before, but the freshly ground almond butter I get at Fresh Market is always oily, even though the only ingredient is nuts).
Hi, Danetta! A couple of things to try and think thru: 1) Make sure you have fairly fresh almonds. I’ve tried using almonds I’ve had for a while just to get rid of them and had the same result. 2) Let the almonds completely cool down 3) Allow the almond butter cool after you add each ingredient, especially the maple syrup. And, you will have to let it run for a bit to get the creamy consistency. Let me know if any of these might help. Sorry it turned out drier than you wanted:( But, thanks for the feedback.
Can I make this in a Vitamix?
Yes. You may have to use your tamper. But, you should have no problem. I usually make it in a Vitamix but I’ve found more people have food processors. So, that’s why I presented the recipe in that way.
LOVE this stuff!