It was only a matter of time. My poor food processor is probably not loving my homemade nut and seed-butter experiments, but what can you do? My pumpkin obsession seems to be even more ridiculous than usual this year. Looks like I’ve got a season of orange palms in my future. I feel like it’s hip to be over pumpkin at this point, but, well…I have never been hip. In fact, the older I get, the closer I get to basic bitch-dom. Case in point: pumpkin candle

Girly scented candles whenever I want—one of the many perks of spinsterhood.

Pumpkin PB ingredients Keeping It Real FoodWhen I spotted the Peanut Butter & Co Pumpkin Spice flavor on social media, I wanted it like, yesterday. When I went online to order some, though, I read the ingredients and thought, “Gee, maybe I can make my own without sugar and palm oil.”

So I did. This autumnal take on a classic is perfect on toast, in a sandwich, served with crisp apple slices or even on top of hot cereal.

Pumpkin PB

Pumpkin Spice Peanut Butter


  • ½ cup peanuts, roasted
  • 2 tablespoons pumpkin puree
  • 1 teaspoon maple syrup
  • 2 tablespoon coconut oil, melted (or other oil)
  • 1 teaspoon pumpkin pie spice or ¼ teaspoon each allspice, cinnamon, ginger, nutmeg
  • 1/4 teaspoon vanilla extract
  • pinch of sea salt


  1. Pulse ingredients in a food processor until smooth. Go slowly and take breaks to prevent burning out processor.
  2. If needed, add more pumpkin (a teaspoon at a time) to smooth out.

(makes ~ 3/4 cup)

What’s your favorite peanut butter/nut/seed butter flavor? Are you obsessed with pumpkin this year or over it? 

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