| Prep | Cook | Ready in | Servings | |
| 15 min | 15 min | 30 min | 16 |
| 1/4 tsp | Cinnamon |
| 1 1/2 tbsp | Maple syrup |
| 3 cup | Pumpkin seeds (pepitas) (raw, shelled) |
1. Preheat oven to 350 degrees F
2. In a bowl, toss cinnamon and pumpkin seeds to evenly coat.
3. Place the pumpkin seeds on a cookie sheet and bake for 15 minutes or until golden. Allow to cool.
4. 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.
5. Add the maple syrup (optional) and continue pureeing until it becomes smooth.
Enjoy!
| Meat Alternative | 0.4 |
Cinnamon and maple syrup are optional.
You can make plain pumpkin seed butter the say way just omit optional ingredients
