Fall. It’s always been my favorite season. The changing of colors, from vibrant green to shades of yellow, orange, and red. The subtle spices in food, with additions of cinnamon, nutmeg, ginger, and clove. And of course, my favorite, pumpkin!
I am a lover of all things pumpkin. As soon as October hits, I decorate the house with pumpkins. From miniature ones to the ginormous speckled, and plump fairy tale variety. I love seeing the different kinds at my favorite San Diego farmers market! The house smells of the traditional fall spices from baked pumpkin bread, roasted pumpkin seeds, pumpkin, and spiced lattes.
Since I’m obsessed with all things pumpkin, one of my dear friends surprised me with a pumpkin spice almond butter. After finishing the jar, I knew I needed more! Sadly, the grocery store no longer carried the seasonal jar of goodness. If I couldn’t buy it, I was going to make my own. This time my fall treat would be healthier, using natural organic ingredients and add in powerhouse chia seeds. A pumpkin spice chia seed almond butter.
This recipe is a two-step process, but super quick and easy! You start by making the pumpkin spiced pumpkin puree before adding it to the almond butter. I’ve loved adding this to toast in the morning or eating with a little bit of yogurt as a midday snack.
Not only are pumpkins a beautiful fall accessory, but they’re also nutritious. Since they’re primarily made of water, nutrient-dense pumpkins are low in calories. Pumpkins are also high in beta-carotene, which is then converted into vitamin A in our bodies. Vitamin A is important for vision health, cellular growth, and differentiation, which can aid in fighting free radicals, and boost immunity. It also contains vitamin C and E, aiding in boosting immunity and skin health.
The pumpkin spice chia seed almond butter should be kept in the fridge in an airtight container. It’ll last for about a week in the fridge due to the homemade pumpkin puree within the almond butter. Enjoy this fall treat!
Pumpkin Spice Chia Seed Almond ButterPrint This
- 1 can of organic pumpkin puree
- 2 tbsp pumpkin spice (I use trader joes)
- 1 tsp of cinnamon
- 1/4 cup chia seeds
- 2 tbsp brown sugar
- 3/4 cup almond butter (salt free, chunky for texture)
Pumpkin Spice Puree –
Begin by adding the can of pumpkin puree to a pan on low heat. As the pumpkin puree begins to warm, add the pumpkin pie spice, cinnamon, and brown sugar. Gradually mix in the spices and sugar. Allow the pumpkin and spices to simmer on low for 5 minutes.
Pumpkin Spice Chia Seed Almond Butter –
Mix the chia seeds into the almond butter. After allowing the pumpkin spice puree to cool, mix in 1/4 cup of it into the almond butter and chia seed mixture.