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!
Nutrition Facts
Per Portion
Calories61
Calories from fat21.0
Calories from saturated fat4.0
Total Fat2.3 g
Saturated Fat0.4 g
Trans Fat0
Polyunsaturated Fat1.1 g
Monounsaturated Fat0.7 g
Cholesterol0
Sodium2.4 mg
Potassium114 mg
Total Carbohydrate7.7 g
Dietary Fiber1.1 g
Sugars1.1 g
Protein2.2 g
Dietary servings
Per Portion
Meat Alternative
0.4
Energy sources
Notes:
Cinnamon and maple syrup are optional. You can make plain pumpkin seed butter the say way just omit optional ingredients
