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.
Enjoy!
Notes:
Cinnamon and maple syrup are optional.
You can make plain pumpkin seed butter the say way just omit optional ingredients.
