Cinnamon Pumpkin Seed Butter Recipe

Name: Cinnamon Pumpkin Seed Butter
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Ingredients: 3 cups pumpkin seeds, raw and shelled; 1/4 teaspoon cinamon; 1 1/2 Tablespoons maple syrup

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Think making your own peanut butter alternative may be too much trouble? Think again! This Cinnamon Pumpkin Seed Butter Recipe is super easy, and the perfect thing to send in your child’s lunchbox.

Cinnamon Pumpkin Seed Butter - nut free butter

What does it taste like?

Pumpkin Seed Butter has a very unique flavor which makes it perfect for a special Fall treat. If you’ve ever eaten pumpkin seeds, then I’m sure you can guess what this one tastes like.

I love adding a touch of cinnamon to the butter to give it more of a flavor that kids are more familiar with while still keeping the delicious taste of a pumpkin spread.

The touch of maple syrup that this recipe calls for also calms down the savory notes to make it sweeter and even more delicious! If you are a raving pumpkin fan, simply leave off the sweetner and enjoy the savory goodness of the pumpkin butter on it’s own.

How to make Pumpkin Seed Butter

It’s actually surprisingly easy to make your own, creamy pumpkin seed butter!

Step 1: Toss Cinnamon and Pumpkin seeds together in a bowl until seeds are evenly coated with cinnamon.

Step 2: Bake the pumpkin seeds on 350 for 15 minutes or until they reach the perfect golden color.

Step 3: Allow the pumpkin seeds to cool before placing in a food processor and blending into butter.

After the first couple of minutes of blending, your pumpkin seeds will probably look like a giant ball. YIKES!

Don’t worry, this is. a normal part of the process, keep blending!

Step 4: Add the maple syrup and continue blending.

Step 5: If the butter is too dry, SLOWLY add a teaspoon of oil at a time until it reaches the consistency you prefer for your butters.

Step 6: Remove from the food processor and store in an air tight container for up to two months.

Image: Bowl of Cinnamon Pumpkin Seed Butter

Tips for Creamy Pumpkin Seed Butter Creamy

No one likes dry, crumbling, no-where-near-creamy spread. If your batches keep turning out dry, here are a couple of tips that can make all the difference in achieving a creamy, homemade pumpkin butter.

1. Once you start…just let it go.

This was the advice of a good friend that ultimately was the most helpful. All food processors are different and, it turns out, mine was taking longer than expected to take the nuts from a dry, crumbling mixture to the point where the nut oils are released and the creamy butter begins to form. Be patient!

2. Don’t be afraid to add oil.

If, after waiting on that magical moment for your creamy nut butter to evolve, you still think it’s a little dry, it’s okay to add a bit of oil. A little goes a long way, so add about a teaspoon at a time, slowly and sparingly. Coconut oil can be used if you don’t mind a coconut-ty flavor to your butter, otherwise select a neutral tasting oil.

Now, it’s time for you to give this recipe a try! You can use this homemade pumpkin seed butter on sandwiches, toast, or with sliced fruit, it’s that good!

And if you aren’t quite ready to make a batch of your own today, you can check out my comparison of the top 5 peanut butter alternatives you can get in stores and online.