I know I know – ‘tis the season of everything pumpkin. Trust me, I get to the point where enough is enough too but I need to shine the light for you on Pumpkin Seed Butter. I am a lover of Almond Butter as my staple, but what better way to use the seeds as well, from your Jack O Lantern fail, and create some fresh seed butter from pumpkin seeds.
Now I will warn you, the color lacks a bit of glamor and more on the topic of Halloween as it looks like something from a goblin, but it packs a banging nutrient profile. Pumpkin seeds have been long viewed as a great resource for Zinc. Some other great minerals it provides are Manganese, Phosphorus, and Magnesium. Additionally, they are a great source of protein.
Oh, and if you ever get confused by people throwing in the word pepita when referring to pumpkin seeds, it is the same thing. Pumpkin seed butter makes a great spread for on toast, with apples or working into a tasty dessert. Check out this recipe from mindbodygreen for a super easy delicious way to whip up your new favorite seed butter.
2 cups pumpkin seeds (either raw and sprouted or roasted)
1 tablespoon maple syrup
1 tablespoon coconut oil
¼ teaspoon cinnamon
¼ teaspoon sea salt
- Add pumpkin seeds to the bowl of a food processor and process about 5 minutes, stopping a few times to scrape down the bowl, until a smooth and spreadable consistency is formed (after a few minutes it will form a fine meal, and then after a few more it will transform into a butter).
- If desired, add in the maple syrup, coconut oil, cinnamon, and salt, and process a few more seconds, until everything is combined and smooth.
Enjoy on toast, in oatmeal, or with bananas, dates, sweet potatoes, or whatever your heart desires! Store in a sealed container or mason jar in the refrigerator.