Pumpkin Spiced Almonds

Clearly it is fall and I cannot get enough pumpkin or apple recipes in!!

When I first saw pumpkin spice nut recipes online I knew I just had to make them. I am so very glad I did. These almonds are a perfect healthy snack – if you can stop at just a small handful that is! They would also work well for a little nibble during fall entertaining and even gift giving.

Why Healthy

  • Almonds provide a good source of heart-healthy monounsaturated fats, protein and are an excellent source of vitamin E, magnesium, manganese, and a good source of fiber, copper, phosphorous, and riboflavin.


Pumpkin Spiced Almonds

Yield: Serves 4


1-1/4 Cup Raw Almonds
1-1/2 Teaspoons Pumpkin Pie Spice (store bought or from recipe below)
1/2 Teaspoon Cinnamon
2 Tablespoons Maple Syrup
1/4 Teaspoon Sea Salt

Pumpkin Pie Spice:
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves


Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
In a medium bowl, mix all ingredients together until the almonds are wet and well coated.
Spread the coated almonds on the prepared baking sheet and bake for 20 minutes, stirring once halfway during the cooking time. The almonds should be browned and slightly sticky to touch at first. Let the almonds cool, break apart any that stick together and then enjoy!


3 Responses to “Gingerbread Snacking Cake”

  1. Carla — November 21, 2013 @ 11:15 am

    Hello Deborah,

    I am reading this website regularly and I love your approach to food. I’m Dutch and I’m curious about other cultures and their food/recipes. I’ve made this gingerbread cake and it turned out alright but I have a question for you. I never used molasses before and to me it taste and smells like licorice! (we Dutch like our licorice or “drop” as we call it but as candy not in a cake). The taste of the cake for us (my family) is overpowered by the taste of molasses. I like the light structure of the cake and its moistness and want to make it again only with half the amount of molasses. Do I need to substitute the other half with an other ingredient for the balance in the recipe? And what would you recommend to substitute it with? I’m looking forward to read your answer.


    recipe Reply:

    You could use honey in place of some of the molasses.


    Carla Reply:

    thank you! I’ll give it try.

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