Simple Homemade Spiced Pumpkin Seed Butter

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. 1

   Preheat a large, dry skillet over medium heat.

2. 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. 3

   Transfer the toasted seeds to a food processor and process for about 5 minutes, scraping down the sides as needed.

4. 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. 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. 6

   If desired, mix in maple syrup for a hint of sweetness and process until well combined.

7. 7

   Transfer the spiced pumpkin seed butter to a clean jar or airtight container. Store in the refrigerator for up to 3 weeks.