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Pumpkin Spiced Almond & Hazelnut Butter

A velvety, fall-inspired nut butter blending roasted almonds and hazelnuts with warm pumpkin spice, a touch of sweetness, and a hint of vanilla—perfect for toast, oatmeal, or straight from the jar by the fireside.
Prep Time6 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: almond, almond butter, autumn, cinnamon, fall recipes, ginger, hazelnut, hazelnut butter, nut butter, nutmeg, pumpkin spiced
Servings: 20 servings

Equipment

  • 1 Baking Sheet
  • 1 Oven
  • 1 high powered food processor
  • 1 spatula for scraping down the sides
  • 1 airtight jar or container for storage

Ingredients

  • 2 cup raw almonds
  • 1 cup hazelnuts
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 2-3 tbsp maple syrup or honey
  • ½ tsp vanilla extract
  • ½ tsp sea salt
  • 2-3 tbsp coconut oil optional, for extra creaminess

Instructions

  • Preheat the oven to 350F. Spread the nuts on a baking sheet and roast for 8-10 minutes, until fragrant. Let cool slightly.
  • Add roasted nuts to a high-powered food processor. Blend, scraping down sides as needed, until it turns into smooth butter (about 8-12 minutes).
  • Add cinnamon, ginger, nutmeg, vanilla, salt, and optional sweetener.
  • If you like creamier nut butter, drizzle in oil while blending until desired consistency is reached.
  • Enjoy!