In a bowl, toss cinnamon and pumpkin seeds to evenly coat.
Place the pumpkin seeds on a cookie sheet and bake for 15 minutes or until golden. Allow to cool.
Place the seeds in a food processor and process into butter for several minutes, occasionally scraping down the sides with a spatula. After the first minute or two, it will look like a giant ball, keep going.
Add the maple syrup (optional) and continue pureeing until it becomes smooth.
Calories from fat20.9
Calories from saturated fat4.0
Total Fat2.3 g
Saturated Fat0.4 g
Polyunsaturated Fat1.1 g
Monounsaturated Fat0.7 g
Total Carbohydrate7.7 g
Dietary Fiber1.1 g
Cinnamon and maple syrup are optional. You can make plain pumpkin seed butter the say way just omit optional ingredients