Pumpkin Spiced Almond Butter



This pumpkin spiced almond butter is amazing on pancakes, bananas, chocolate squares, muffins or by the spoonful but I think my favorite way to enjoy it is spread on fresh apple slices. So good!


I’m slightly obsessed with pumpkin flavors so I like to keep a jar of this pumpkin-y goodness handy for a quick, healthy snack. There may even be a jar in my car right now ;) It helps keep me full when I’ve been away all day and my meetings went longer than anticipated – a big spoonful is all I need to hold me over until my next meal.


If you like a creamier consistency, process a tablespoon at a time of roasted pumpkin in the almond butter using a food processor until it’s the consistency you love. I like a chunkier version, but it’s possible to get it very smooth by processing more and adding more roasted pumpkin to the mix.


Pumpkin Spiced Almond Butter
Serves: Makes a little more than 1 cup
Prep time:
Total time:
  1. Add ingredients to a food processor (you can mix by hand, too, although it won't get as creamy if you like it creamy) and process until desired consistency is reached.
  2. Enjoy!


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19 Responses to Pumpkin Spiced Almond Butter

  1. Ren-Ren says:

    Made it this morning using my homemade almond-pecan butter and this stuff is AMAZING! SPECTACULAR! People will definitely be getting little mason jars of this from me as gifts. Thank you! :)

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  5. msmandipants says:

    I just made this and it is incredible!!! Thanks so much for sharing your wonderful recipes.

  6. Jessica Lamb says:

    I made a similar one to this a few weeks ago. :) How neat!!! Love it! Its so perfect for Fall!!!

  7. Nancy Munce says:

    Just made this recipe and it is delicious! Thank you so much for it!

  8. Laura says:

    How long will it last?

    • Laura, I’m not sure. If you put the pumpkin in it, it must be refrigerated and it will shorten the shelf life. Mine still lasts for weeks in the fridge. You can use coconut oil instead of the pumpkin puree and then you don’t have to refrigerate it and it will last for months. Hope that’s somewhat helpful.

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  12. Yum!! What can I do to make it Whole30 approved? Leave out the syrup? I will have to try it and see ;) Thanks for the yummy idea! I’m already working on another pumpkin recipe roundup and will be adding this and your delicious pumpkin pudding to it :D

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