Cinnamon Pumpkin Seed Butter

3 30 58
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 16
Cinnamon Pumpkin Seed Butter
Health Rating


1 dash 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.



Cinnamon and maple syrup are optional.

You can make plain pumpkin seed butter the say way just omit optional ingredients.

Nutrition Facts

Per Portion

Calories 58
Calories from fat 21.0
Calories from saturated fat 4.0
Total Fat 2.3 g
Saturated Fat 0.4 g
Trans Fat 0
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 0.7 g
Cholesterol 0
Sodium 2.4 mg
Potassium 114 mg
Total Carbohydrate 7.7 g
Dietary Fiber 1.1 g
Sugars 1.1 g
Protein 2.2 g

Dietary servings

Per Portion

Meat Alternative 0.4

Energy sources