This almond butter is so easy to make and only requires a few ingredients. Almonds, pumpkin, spices, and maple syrup make up this recipe. In less than 20 minutes you have yourself a healthy vegan and gluten-free snack that is Fall approved.
Distribute almonds evenly on a baking sheet. Place on center rack and bake for 10 minutes.
Remove almonds from the oven and let cool for 5 minutes.
Put almonds into food processor and blend until smooth (about 5 minutes) you may need to stop the food processor and scrape the sides as the almond butter tends to stick to the sides. Add maple syrup, pumpkin, cinnamon, pumpkin pie spice, and salt.
Process until completely smooth. Store in mason jars or other air tight container.
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Notes
Keep the pumpkin almond butter in a sealed container and store in a cool, dry place for up to a week. For longer storage you can keep in the fridge for up to one month. Give it a good stir when ready to enjoy!