Pumpkin Spice Almonds
These pumpkin spice almonds are a simple roasted almond recipe made with pumpkin puree and pumpkin spice. Naturally Paleo, Gluten-free, and Dairy-free.
We've been into roasted almonds lately. We love the way they make the house smell and we love having crunchy lighter snacks around the house. We usually make cinnamon roasted almonds, but decided to add pumpkin spice and pumpkin puree to them and then this recipe was born.
These pumpkin spice almonds are addicting! Good thing they are naturally Paleo, gluten-free, grain-free, and dairy-free.
What makes this recipe great
- You only need a handful of ingredients.
- They taste satisfying!
- They are an simple lighter snack.
- They are great for those following a Paleo, Dairy-free or Gluten-free diet.
- They have a pleasant pumpkin and pumpkin spice seasoning, but it isn’t overpowering.
Recipe ingredients
- almonds– make sure to use unflavored, unsalted almonds here.
- maple syrup– make sure to use pure maple syrup.
- pumpkin puree– this can be canned or from-scratch.
- cinnamon– we like using Ceylon cinnamon because it has great flavor.
- ground ginger, nutmeg, cloves– these add a nice pumpkin spice flavor to the almonds.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of using ginger, nutmeg and cloves, you can use cinnamon and pumpkin spice instead. We would use 1/2 teaspoon of pumpkin spice and 1/2 teaspoon of cinnamon to replace all the spices in this recipe.
- Instead of maple syrup, you can use date syrup or honey.
Step by step instructions
Step 1: Bake the almonds for 5 minutes.
Step 2: Put the almonds into a bowl and cover in the the maple syrup, pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Mix it all together.
Step 3: Bake the almonds again until roasted.
Expert tips
- These are a great snack or recipe to bring to a party. Keep them in an airtight container and snack on them as much as you want.
- These almonds would make a great gift. Put them into a mason jar, tie it up with a Fall ribbon and give it as a gift.
Prep 5 minutesCook 20 minutesTotal 25 minutesMakes 8
Ingredients
- 2 cups almonds
- 2 Tbs maple syrup
- 2 Tbs organic pumpkin puree
- 1 tsp cinnamon
- ¼ tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
Method
- Preheat your oven to 350 degrees. Cover a cookie sheet in parchment paper.
- Evenly spread out 2 cups of almonds onto the cookie sheet and bake them for 5 minutes.
- Remove the almonds from the oven, but keep the oven on. Pour the almonds into a larger bowl. Keep the parchment paper on the cookie sheet.
- In a small bowl, mix the maple syrup, pumpkin puree, cinnamon, ginger, nutmeg, and cloves, until well mixed. Pour the mixture on top of the almonds and mix until all of the almonds are coated in the pumpkin mixture.
- Evenly spread out the almonds onto the lined cookie sheet again, make sure that they aren’t overcrowded. Bake for 10 minutes, then mix the almonds around on the cookie sheet. Bake for 5 more minutes, mix again. Remove the almonds from the oven and let them cool on the pan for 5 minutes, this lets everything harden a bit more.
Notes
- Instead of using ginger, nutmeg and cloves, you can use cinnamon and pumpkin spice instead. We would use 1/2 teaspoon of pumpkin spice and 1/2 teaspoon of cinnamon to replace all the spices in this recipe.
- Instead of maple syrup, you can use date syrup or honey.
