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:
Girly scented candles whenever I want—one of the many perks of spinsterhood.
When 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 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
- Pulse ingredients in a food processor until smooth. Go slowly and take breaks to prevent burning out processor.
- 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?