This maple-pumpkin almond butter recipe is going to rock your world

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Photo: Kara Lydon
Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. Here’s the healthy dish you’ve got to make (and share) right now! 

You and almond butter are probably in a pretty good groove right now: You’re adding the protein-rich staple to everything from bananas slices to sweet potato toast, possibly even grabbing a spoonful around 10 p.m. (Just me?) But are you ready to take your relationship to the next level?

Because in under five minutes—and with only five ingredients—you can transform your store-bought almond butter into something even more heavenly: maple-pumpkin almond butter.

This recipe comes from Kara Lydon, the registered dietitian (and yoga instructor) behind vegetarian blog The Foodie Dietitian. When she’s not posting stories documenting her globe-trotting adventures, Lydon is busy in the kitchen whipping up healthy twists on classic treats (from cherry cheesecake-inspired smoothie bowls to whole wheat turmeric donuts). Needless to say, maple-pumpkin almond butter is her latest stroke of genius.

Ready to give your almond butter a seasonal makeover? Keep reading for the recipe.

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The Foodie Dietitian’s Maple Pumpkin Almond Butter

1 cup creamy unsalted almond butter
3/4 cup canned pumpkin
1 Tbsp maple syrup
1/2 tsp pumpkin pie spice
1/8 tsp salt

1. In a medium mixing bowl, add almond butter and fold in pumpkin, maple syrup, pumpkin pie spice, and salt until combined.

2. Spread on toast, stir into oatmeal, use it as an apple dip, or try it any delicious way you can think of!

Love the pumpkin-nut butter combo? You’ll heart these peanut butter pumpkin molten cups. Or if you’re looking to add some variety to your pumpkin habit, these dirty chai energy balls have all the warm flavors of fall spices, too.

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