Pumpkin Seed Butter
Pumpkin seed butter is such a rich and creamy spread that is so easy to make. Perfect for snacking or anytime.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: condiment, dips
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan
Servings: 32
Calories: 39kcal
- 2 1/2 cups pumpkin seeds
- 1/2 teaspoon sea salt
- 2 tablespoon maple syrup
- 2 tablespoon neutral oil (such as avocado oil)
Preheat your oven to 350F.
Line a baking sheet with parchment paper and spread the pumpkin seeds evenly. Bake the seeds for 13-15 minutes, until evenly browned. Remove from the oven and let the pumpkin seeds cool completely.
Place the seeds in your food processor and add the oil, salt and optional vanilla extract. Blend for about 20 minutes, stirring intermittently, until it becomes smooth.
Add the maple syrup and blend for a few more seconds until it's mixed in.
- Store this butter in an air tight container for up to 2 months.
- Feel free to omit the vanilla extract.
- If you want to make this butter sugar free, omit the maple syrup and add an extra 2 tablespoon of oil.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and the serving size.
Calories: 39kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 37mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg