Healthy Macadamia Pumpkin Butter


Pumpkin Nut Butters - with Macadamia

Fall does not feel like ‘fall’ to me without Pumpkin Nut Butter.

Pumpkin + Butter = Yum!

Two of my favorite things, combined together! It’s the perfect snack or spread to have on hand... you can add it to all kinds of fall treats.

I finally got the chance to write the recipe down, and I’m so happy to share it with you so you can enjoy it too!

I use pumpkin spice, maple syrup, cinnamon, lemon, macadamia nuts, and pumpkin puree to make this homemade Pumpkin Nut Butter. To me, pumpkin is the perfect fall staple for making fall dishes, and, with it’s buttery texture, blend of warm spices, and subtle sweetness, Pumpkin Nut Butter just makes perfect sense!

I hope you all enjoy this recipe. It is rich, creamy, perfectly spiced, and perfectly sweet!


Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog

Macadamia Pumpkin Butter

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Course: Dessert, Snack
Cuisine: American, Paleo, Vegan, whole30
Keyword: macadamia pumpkin butter, Pumpkin Butter
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 20
Calories: 104kcal
Author: Angie


  • 2 cups macadamia nuts raw
  • 1/2 cup pumpkin puree organic
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon


  • Place raw macadamia nuts into your food processor, blending until you have a nut butter consistency. Add all the other ingredients and continue blending until fully incorporated, making sure to scrape down the sides a few times during blending. Do let me know how you liked it!


Serving: 20g | Sodium: 1mg | Calcium: 16mg | Vitamin C: 1mg | Vitamin A: 954IU | Sugar: 2g | Fiber: 1g | Potassium: 68mg | Calories: 104kcal | Monounsaturated Fat: 8g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 10g | Protein: 1g | Carbohydrates: 4g | Iron: 1mg

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