Every time I see my grandma, she asks about the recipes I’ve been testing to share with you here on my blog. Although my answers varied greatly over the summer, my responses in September have almost always started with “Pumpkin _____!”
Pumpkin season is my favorite time of the {food} year! Perhaps you’ve noticed?… There’s just something about those cozy spices that come with it that feel so comforting… Like a great big bear hug waiting to embrace you, tucked within one little cookie or muffin or scone.
Before we drove to our last Padres baseball game of the season last week, Grandma actually shared a little bit of food news with me first, before she asked what treats I had been testing! She prefaced her story by explaining that she had stopped by Walmart to pick up an item, something she rarely does because of the crowds.
While in the store, she grabbed a few basic groceries so she could drive straight home and skip the supermarket. When she walked down the bread aisle to pick out something for breakfast, she spotted pumpkin spice English muffins—and she decided to try them just because of how many pumpkin spice recipes I’ve been making!
My heart giggled a little bit on the inside… Because I had whipped up a batch of this Easy Blender Pumpkin Spice Peanut Butter a few days before, and it would’ve been the perfect topping to spread across her toasted English muffins! It’s smooth, creamy, and full of those irresistible spices. Bonus: It only takes 5 minutes to make it!
Which can be a little bit dangerous, if you ask me… I nearly had to hide all of my spoons to keep myself from digging into the jar every time I walked through the kitchen! ?
Like I said, this recipe is super simple to make. Just throw the peanuts into your blender… Turn it on… Wait for about 5 minutes until the peanuts turn into thick, creamy bliss… Sprinkle in the spices… And blend again until everything is fully incorporated.
See? Easy! ?
So let’s just briefly talk about the equipment you’ll need! This recipe works best with a high-powered blender (or food processor!) with very sharp blades. I totally love and recommend my Ninja! I use it nearly every day to make all sorts of things—smoothies, almond butter, cashew butter, cauliflower rice, you name it!—and it never overheats or breaks down. Worth every penny! (And it’s much cheaper than a Vitamix or Blendtec!)
As for ingredient tips, you’ll need roasted unsalted peanuts (like these!). Roasted peanuts have a better flavor than raw, and I prefer unsalted so I can control how much salt goes into my nut butter. I also went with homemade pumpkin spice made from cinnamon, nutmeg, and ginger, but store-bought definitely works too. And if you’re a huge spice fan like me, go ahead and sprinkle in a little extra!
Are you an eat-straight-from-the-jar peanut butter person too? Or do you prefer to spread it on toast, apples, sandwiches, or celery? Either way… When you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your peanut butter and feature it in my Sunday Spotlight series!
| Easy Blender Pumpkin Spice Peanut Butter | | Print |
- 2 cups (299g) roasted unsalted peanuts
- 1 ¼ tsp pumpkin spice
- ¼ tsp salt
- Add the peanuts to a high-powered blender, and blend the peanuts until smooth and creamy, stopping to scrape down the sides as needed. Add the pumpkin spice and salt. Blend until everything is fully incorporated and smooth. Transfer to a glass jar or airtight container, and refrigerate.
I made my own pumpkin pie spice using the following: 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground ginger. Feel free to adjust the amount of spices and salt to suit your tastes! If you’re a big spice lover like me, then increase the cinnamon by another ⅛ to ¼ teaspoon, and sprinkle in a little extra nutmeg and ginger too!
You’ll want to use a blender or food processor with very sharp blades and a strong motor. This ensures that the peanut butter turns out smooth and creamy without overworking your machine. This is the blender that I own, and I absolutely love it! It’s worth every single penny, and I use it every day. (And if you check out this blog post of mine, you’ll see lots more recipes of mine you can make with it!)
For the thickest texture, wait at least 12 hours after refrigerating before dipping in your spoon!
To see how this is made, watch this video of mine! (Located right above the recipe!)
{gluten-free, vegan, clean eating, low carb, sugar free}
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You may also like Amy’s other recipes…
♡ Homemade Pumpkin Spice Almond Butter
♡ Homemade Dark Chocolate Peanut Butter
♡ Homemade Cinnamon Roll Almond Butter
♡ Homemade Vanilla Espresso Almond Butter
♡ Homemade Almond Joy Almond Butter
♡ Homemade Chai Spice Cashew Butter
♡ Easy Blender Cashew Butter
♡ Easy Blender Peanut Butter
♡ Easy Blender Almond Butter
This recipe is simply divine!
I’m so glad you enjoyed this peanut butter Nathan! 🙂