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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.
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.
Ingredients
Just three ingredients and you can make this homemade pumpkin seed butter. It couldn’t be any easier! Here’s what you need:
- Pumpkin seeds: raw and shelled.
- Cinnamon: a delicious kid-friendly taste.
- Maple syrup: adds natural sweetness.
You'll find the measurements in the recipe card below.
How to make Pumpkin Seed Butter
It’s actually surprisingly easy to make your own, creamy pumpkin seed butter!
Check the step-by-step:
- Toss
Toss cinnamon and pumpkin seeds together in a bowl until seeds are evenly coated with cinnamon. - Bake
Bake the pumpkin seeds on 350 F for 15 minutes or until they reach the perfect golden color. - Blend
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! - Add syrup
Add the maple syrup and continue blending. - Check consistency
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. - Store
Remove from the food processor and store in an airtight container for up to two months.
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.
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!
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 peanut butter alternatives you can get in stores and online.
Cinnamon Pumpkin Seed Butter
Ingredients
- 3 cups pumpkin seeds, raw and shelled
- ¼ teaspoon cinamon
- 1 ½ Tablespoons maple syrup
Instructions
- Preheat oven to 350.
- In a bowl, toss cinnamon and pumpkin seeds to evenly coat.
- Place the pumpkin seeds on a cookie sheet and bake for 15 minutes or until golden.
- Remove from oven and allow to cool down to room temperature.
- Place the seeds in a food processor and process into butter for several minutes, occasionally scraping down the sides with a spatula.
- After the first minute or two, it will look like a giant ball, keep going.
- Add the pure maple syrup (optional) and continue pureeing until it becomes smooth.
- Store in an airtight container for up to 2 months.
Notes
- The cinnamon and maple syrup are optional.
Alex says
Great recipe – thank you for sharing :)
I went crazy with pumpkin seeds today! Savory: a pesto with basil, lemon juice, cilantro, and then this recipe, which I had to add a little pb to because I ran out of coconut oil, also, I didn’t have either maple syrup or honey on hand, so I used a vanilla protein powder and vanilla extract. Immediately enjoyed warm with a few banana chips – ooooh it was good! :)
I think maybe I will never buy pumpkin seed butter at the store again because this was much much better :-D
MOMables - Laura says
Wow! so much seed prep. Great recipes. Enjoy!
Chris King says
Made it about 10 minutes ago. I’m eating it right now on two slices of toast and gosh it is heavenly! Finally, a nut butter that is actually organic and healthy. Almond and peanut butter break me out and despite that, they’re not even healthy. I added a little bit more maple syrup and cinnamon, though, because I like it sweet and cinnamony :D
Anne @ Money Propeller says
Thanks for posting this. I’ve recently been told to avoid peanuts and almonds, so I bought a jar of organic pumpkin seed butter. The tiny little thing was $9!! Now that I’ve tried it and determined I like it, I’m going to have to make my own, that’s for sure.
It has fantastic protein and fat profiles, too!