Simple Homemade Spiced Pumpkin Seed Butter

January 15, 2025

Ready to spice up your snack game? This Simple Homemade Spiced Pumpkin Seed Butter is a creamy, nutty spread with a cozy twist of fall spices. It’s easy to whip up, incredibly nutritious, and perfect on toast, in smoothies, or straight off the spoon—I won’t tell!

5.0 out of 5 (3 ratings)

Who’s ready to take their snack game to a whole new level? Let me introduce you to Simple Homemade Spiced Pumpkin Seed Butter, the fall-inspired treat you didn’t know you needed in your life! Imagine a rich, nutty spread that combines the toasty goodness of pumpkin seeds with just the right amount of cinnamon, nutmeg, and a hint of ginger. It’s like autumn cozied up in a jar. Whether you’re slathering it on toast, stirring it into oatmeal, or sneaking a spoonful straight out of the jar (no judgment!), it’s a wholesome way to bring a little extra flavor to your day.

Simple Homemade Spiced Pumpkin Seed Butter Recipe

So, what makes this recipe so special? First, pumpkin seeds are nutrition powerhouses—they’re loaded with protein, healthy fats, and important minerals like magnesium and zinc. But plain old pumpkin seeds (or pepitas, if you want to sound fancy) get a glorious makeover when blended with warm spices like cinnamon and nutmeg. A touch of honey or maple syrup adds a gentle sweetness, while a drizzle of olive oil or coconut oil gives it an ultra-smooth and spreadable texture. Plus, making it yourself means you skip any funky additives that store-bought spreads sometimes sneak in. Win-win!

Now, if you’re new to making your own seed or nut butter, don’t panic—it’s easier than you think! First tip: roast those pumpkin seeds. This brings out their natural nutty flavor and makes them easier to blend. A good food processor or high-powered blender is your best friend here. Be patient—seeds take a few minutes to break down, but eventually, they’ll transform into creamy, dreamy goodness. Add the spices gradually and taste as you go, so you can find your perfect balance of cozy flavors. Oh, and pro tip: store this butter in a glass jar in the fridge for optimal freshness.

I can’t wait for you to try this! Serve it slathered on warm whole-grain toast with a drizzle of honey, or swirl some into your morning smoothie for a protein-packed twist. Feeling fancy? Pair it with apple slices or spread it on pancakes. You can even tweak the recipe to suit your taste—add a pinch of cayenne for some heat or some vanilla extract for extra depth. However you decide to enjoy it, you’ll be wondering why you hadn’t been making this all along. Happy spreading!

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Prep Time

10 minutes

Cook Time

10 minutes

Servings

4 servings

Cuisine

American

Ingredients

•2 cups raw pumpkin seeds (pepitas)
•1 tablespoon maple syrup (optional)
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/4 teaspoon ground ginger
•1/8 teaspoon ground cloves
•1/2 teaspoon salt
•1-2 tablespoons neutral oil (e.g., grapeseed or avocado oil, as needed)

Instructions

1
Preheat a large, dry skillet over medium heat.
2
Add the raw pumpkin seeds to the skillet and toast them for 5-8 minutes, stirring frequently, until they are lightly golden and aromatic.
3
Transfer the toasted seeds to a food processor and process for about 5 minutes, scraping down the sides as needed.
4
Add the cinnamon, nutmeg, ginger, cloves, and salt to the food processor and continue processing. The mixture will go from a crumbly texture to a paste, then to a creamy butter.
5
If the butter is too thick, add 1-2 tablespoons of neutral oil gradually, processing after each addition until the desired consistency is achieved.
6
If desired, mix in maple syrup for a hint of sweetness and process until well combined.
7
Transfer the spiced pumpkin seed butter to a clean jar or airtight container. Store in the refrigerator for up to 3 weeks.

Nutrition Information

Calories

90 calories per tablespoon

Protein

Carbs

Fat

Frequently Asked Questions

Q: Can I use roasted pumpkin seeds instead of raw ones?

A: Yes, you can use roasted pumpkin seeds, but keep in mind that the flavor will be slightly different, as raw seeds allow you to control the toasting process and achieve a fresher, nuttier taste. If using pre-roasted seeds, skip the toasting step in the skillet.

Q: What can I use as a substitute for the neutral oil?

A: You can use other neutral oils like sunflower oil or light olive oil. Avoid strongly flavored oils like coconut or sesame, as they may overpower the spiced pumpkin seed butter's flavor.

Q: Can I omit the maple syrup?

A: Yes, the maple syrup is optional and can be omitted if you prefer an unsweetened version. Alternatively, you can substitute it with honey, agave syrup, or a pinch of granulated sugar if you want a touch of sweetness.

Q: Why isn’t my pumpkin seed butter becoming smooth and creamy?

A: If your pumpkin seed butter isn’t reaching the desired consistency, it may be due to insufficient processing time. Continue processing and scraping down the sides of the food processor. Adding a small amount of neutral oil, one teaspoon at a time, can also help achieve a smoother texture. Make sure your food processor is powerful enough to handle nut and seed butters.

Q: How should I store the spiced pumpkin seed butter, and how long will it last?

A: Store the spiced pumpkin seed butter in a clean, airtight container in the refrigerator. It will last for up to 3 weeks. Stir it before each use, as natural separation may occur over time.

Q: Can I customize the spices in this recipe?

A: Absolutely! You can adjust the spices to suit your taste. For example, you can add a pinch of cardamom for a floral note or omit cloves if you prefer a milder spice profile. Experiment with your favorite spice combinations!

Q: What are some ways to use spiced pumpkin seed butter?

A: Spiced pumpkin seed butter is versatile! Spread it on toast, swirl it into oatmeal or yogurt, drizzle it over pancakes or waffles, or use it as a dip for apple slices. You can also incorporate it into smoothies or baked goods for added flavor and nutrition.

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