Cinnamon Pumpkin Seed Butter

Cinnamon Pumpkin Seed Butter

4.8 from 6 reviews

Simple Pumpkin Seed Butter. A creamy, delicious nut-free butter made with cinnamon and just a hint of sweet! 


  • 3 cups pumpkin seeds, raw and shelled
  • 1/4 teaspoon cinamon
  • 1 1/2 Tablespoons maple syrup


  1. Preheat oven to 350.
  2. In a bowl, toss cinnamon and pumpkin seeds to evenly coat.
  3. Place the pumpkin seeds on a cookie sheet and bake for 15 minutes or until golden.
  4. Remove from oven and allow to cool down to room temperature.
  5. Place the seeds in a food processor and process into butter for several minutes, occasionally scraping down the sides with a spatula.
  6. After the first minute or two, it will look like a giant ball, keep going.
  7. Add the pure maple syrup (optional) and continue pureeing until it becomes smooth.
  8. Store in an airtight container for up to 2 months.



  • The cinnamon and maple syrup are optional.