| Prep | Cook | Ready in | Servings | |
| 15 min | 15 min | 30 min | 16 |
| 1/4 tsp | Cinnamon |
| 1 1/2 tbsp | Maple syrup (optional) |
| 3 cup | Pumpkin seeds (pepitas) (raw, shelled) |
Preheat oven to 350°F.
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!
| Meat Alternative | 0.4 |
Cinnamon and maple syrup are optional.
You can make plain pumpkin seed butter the say way just omit optional ingredients.
