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    Home » Recipes » Breakfast

    Homemade Pumpkin Seed Butter

    Modified: Nov 8, 2024 · Published: Oct 23, 2024 by Radwa ·

    Jump to Recipe

    I used to buy Pumpkin Seed Butter from the store before making it at home.

    Honestly, it is not worth buying because it is super easy to make at home and always tastes good and fresh.

    I make this recipe with toasted pumpkin seeds, maple syrup, and vanilla extract in just 30 minutes. It is so delicious, simple, and better than store-bought.

    Pumpkin seed butter in a small bowl with pumpkin seeds around it.

    Homemade Pumpkin Seed Butter

    For me, I usually buy pumpkin seeds in bulk because it is cost-effective, and I love to keep this vegan, nut-free spread always at home to use it in lots of other recipes or just enjoy over toast.

    It is a thick and creamy spread with a slightly earthy and nutty flavor.

    This 3 ingredients recipe is my go-to nut-free spread for breakfast. And it is so easy to make; you only need to blitz the pumpkin seeds until they become butter; nothing is easier!

    You only need a professional food processor, one with a strong motor. However, you can make this recipe is an ordinary food processor, but it will take much more time.

    Pumpkin seed butter on toast and a glass of honey and a bowl full of pumpkin seed butter.

    You'll Need

    “See the recipe card for full information on ingredients and quantities.”

    Pumpkin Seeds. Toasted.

    Maple Syrup. Maple syrup enhances the taste of your butter by adding sweetness to it.

    Vanilla Extract. Just to flavor my butter.

    How To Make Pumpkin Seed Spread

    Put the pumpkin seeds in the food processor and blitz.
    After 20 minutes, the mixture should be thick and spreadable.

    One: Spread the pumpkin seeds on a baking sheet lined with parchment paper and roast in the oven at 170ºC / 338ºF for 10 minutes.

    Pro Tip: I highly recommend to toast the pumpkin seeds before you blitz them in the food processor. Toasted pumpkin seeds produce a more flavorful and thicker texture.

    Two: Put the pumpkin seeds in the food processor and blitz for 10-20 minutes, scraping the sides down as you go.

    Three: After 20 minutes, the mixture should be thick and spreadable.

    Four: Mix in the maple syrup and vanilla extract until combined.

    Storing tip: Transfer the butter to a glass jar or an airtight container and store in the fridge for 3-4 weeks.

    A spoonful of Pumpkin seed butter.

    How To Use Pumpkin Seed Spread

    • Use it the same way you use any nut butter, add a teaspoon to your favorite morning smoothie.
    • I love it on top of Sweet Rice Porridge Or Porridge For Breakfast.
    • Make a butter and jelly sandwich for your kids.
    • Use it in making desserts such as Peanut Butter Balls, Or Peanut Butter Flapjacks.
    • Serve it as a quick snack with some carrot or celery sticks or apple slices.

    More Easy Recipes:

    • Carrot Cupcakes With Cream Cheese Frosting
    • Easy Homemade Raspberry Muffins
    • Easy Chocolate Chip Banana Muffins
    • Blackberry Muffins on a muffin tin and some fresh blackberries around them.
      Blackberry Muffins With Yogurt
    • Peach cupcakes.
      Peach Cupcakes
    • Pumpkin spice cupcakes.
      Pumpkin Spice Cupcakes
    • carrot cake cupcakes topped with cream cheese frosting and walnuts.
      Moist Carrot Cake Cupcakes Recipe

    Follow me on Facebook, Pinterest and Instagram to keep up-to-date with all new recipes. Also, you can subscribe to my Newsletter to recipe all the latest recipes once published.

    homemade pumpkin seed butter.
    Print Pin
    5 from 4 votes

    Homemade Pumpkin Seed Butter

    This homemade pumpkin seed butter is a vegan, nut-free spread made with only 3 ingredients in just 30 minutes! It is so delicious, simple, and better than store-bought.
    Course DIY
    Cuisine American
    Diet Vegan Diet
    Prep Time 20 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 30 minutes minutes
    Servings 20 servings
    Calories 143kcal
    Author Radwa

    Equipment

    • Food Processor
    • Baking sheet
    • Measuring spoons

    Ingredients

    • 500 g pumpkin seeds
    • 1 tablespoon maple syrup
    • ½ teaspoon vanilla extract (optional)

    Instructions

    • Spread the pumpkin seeds on a baking sheet and roast in the oven at 170ºC / 338ºF for 10 minutes.
      500 g pumpkin seeds
    • Put the pumpkin seeds in the food processor and blitz for 10-20 minutes, scraping the sides down as you go.
      1 tablespoon maple syrup, ½ teaspoon vanilla extract, 500 g pumpkin seeds
    • After 20 minutes, the mixture should be thick and spreadable.
    • Mix in the maple syrup and vanilla extract. Put in a clean jar and keep in the fridge until needed.

    Notes

    I highly recommend to toast the pumpkin seeds before you blitz them in the food processor. Toasted pumpkin seeds produce a more flavorful and thicker texture.

    Nutrition

    Serving: 1serving | Calories: 143kcal | Carbohydrates: 3g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 2mg | Potassium: 205mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Kelli says

      February 23, 2023 at 11:54 pm

      5 stars
      Easy, didn't use vanilla extract; it was so good, and it lasted forever.

      Reply
    2. Maiana says

      November 17, 2021 at 7:19 pm

      5 stars
      It turned out amazing. I spread it on toast and top it with honey. So delicious!

      Reply
    5 from 4 votes (2 ratings without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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