We are big fans of nut butters in my house. If you opened the cupboard above the sink in my kitchen you would find at least two jars of peanut butter and two jars of almond butter. My boyfriend and I are divided in our choices. He prefers classic smooth peanut butter, while I prefer anything but.
After I almost bought a 12-dollar jar of pumpkin seed butter, I decided to go home and make my own. I almost always buy my nuts from Trader Joes because their prices are reasonable compared to other supermarket. You can also buy online from websites like, nuts.com.
Making your own nut butter is a super simple process. You can either use a food processor or a high speed bleeder. I used a food processor, which took about 8 minutes in total for my nut butter to be completely smooth. My hunch is that a blender would be quicker, in the end though it all comes out the same.
This Cinnamon Spiced Pumpkin Seed butter taste like pumpkin pie – no joke. It is subtly sweet and spiced with cinnamon. Nutmeg, cloves and ginger would also be fabulous. Smear this pumpkin seed butter on toast, stir into your oatmeal or make cookies! Enjoy.
If you decide to take a chance on this Cinnamon Spiced Pumpkin Seed Butter , don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 16 oz bag raw pumpkin seeds, shelled
- 2 tablespoons coconut oil
- 1 tablespoon cinnamon
- 3 tablespoons coconut sugar or dark brown sugar
- Place the pumpkin seeds in a food processor. With the lid securely on, puree the seeds in 3 minute intervals, taking the time to scrape the sides. Continue to do so until pumpkin seed butter is mostly smooth. Turn off the food processor.
- Add coconut oil, cinnamon and coconut sugar. Process for another minute or 2.
- Using a spatula, carefully transfer the nut butter to a glass container. Seal tightly and store in your fridge for up to 3 weeks.