This homemade Pumpkin Seed Butter will be your new go-to spread! Super easy and only a handful of ingredients. Tasty, gluten free and healthy!
I have to tell you something.
This is my most “re-made myself” recipe ever on the blog.
For real. I make it almost every weekend for Mr. FFF and I because we are both SO OBSESSED.
We both thought that you couldn’t get any yummier than my homemade pecan butter or a slather of oatmeal cookie granola butter…
….until we met pepita butter.
I’m ALL ABOUT nut butter for anything and everything because it adds protein and healthy fats to your meals and snacks to keep you full AND energized! I love using it in a variety of types of recipes like blended into a peanut butter keto low carb smoothie or baked into a pan of healthy peanut butter oatmeal breakfast bars. Today’s recipe is a seed butter recipe made with pumpkin seeds for a unique and delicious flavor! It’s extremely easy to make, is so delicious and healthy, AND this pumpkin seed butter recipe only requires 4 ingredients. You and your crew are going to love it, and here’s what you will need to make it:
Raw Unsalted PepitasSaltCoconut OilHoney
How to make Pumpkin Seed Butter
Preheat your oven and spread out the pepitas on a large baking sheet. Place it in the oven and toast until the seeds are lightly browned and smell toasted.
Place the toasted seeds in a large food processor along with the salt and blend until the seeds release their oils and the butter becomes creamy and smooth. It may take a while!
Once the butter is smooth, add in the honey and coconut oil in a stream until the butter is as creamy as you want it!
Spread it on all the things and DEVOUR!
How to use Recipes with Pumpkin Seed Butter
Like we chatted about before, there are so many ways to use nut and seed butters, from baking to smoothies to spreading it on a slice of your favorite bread! I love enjoying this tasty butter on applesauce muffins or ANY muffins, for that matter. It’s also a delicious addition to a bowl of healthy cinnamon roll protein oatmeal when drizzled generously on top.
How to store Seed Butter
Now that you have blended your pumpkin butter to the most perfect and smooth consistency, it’s time to enjoy it! If you happen to have any left over, I recommend storing it in an airtight container at room temperature on the counter or in the pantry. It will last this way for a few weeks, and the flavor and consistency will stay the same as well!
As usual, feel free to change this recipe a bit and tweak some things to suit your dietary needs and preferences. You could add a dash of cinnamon for a warmer flavor to the seed butter, or you might consider adding in vanilla or coconut powder for a bit of a different flavor. Either way, it’s guaranteed to be delicious!
Seed Butter FAQ
What does Pumpkin Seed Butter taste like?Pumpkin seed butter tastes very similar to eating a pumpkin seed after it’s been toasted, only creamier! It’s got a mild, slightly earthy taste.
Are Pumpkin Seeds good for you?They sure are! Pumpkin seeds are packed with antioxidants and can aid in solving dietary deficiencies! They are a fantastic food to incorporate into your daily diet.
Can I leave out the Oil?If you wish to leave out the oil, you can, but it will impact the flavor as it will be a bit different.
How long will seed butter last?This butter will last approximately 3 weeks when stored in an airtight container in the pantry.
Can I use fresh pumpkin seeds from a pumpkin?No, you will need to use pepitas and toast them for the best result when making this seed butter!
Why isn’t my Pumpkin Butter Creamy?It takes about 15-20 minutes to get the seeds to fully release their oils and break down, so keep processing and it will become creamier!
More delicious recipes
curry sweet potato almond butter dipinstant pot apple buttercinnamon roll homemade cashew butter
Pumpkin Seed Butter
This homemade Pumpkin Seed Butter will be your new go-to spread! Super easy and only a handful of ingredients. Tasty, gluten free and healthy!Course SnackCuisine AmericanPrep Time 10minutesCook Time 10minutesTotal Time 20minutesServings 21TbspsCalories 73kcalAuthor Taylor Kiser
2CupsRaw Unsalted Pepitas(285g)1/2tspSalt1TbspCoconut oil,melted1TbspHoney
Heat your oven to 350 degrees and spread the pepitas on a baking sheet.
Cook until lightly browned and toasted smelling, about 6-8 minutes.
Place into a large food processor along with the salt and process until the seeds release their oils and become smooth and creamy, stopping to scrape down the sides often. This will take about 5-10 minutes!
Once smooth, stream in the oil and honey and continue processing until the butter is as smooth as you want it *
*if the butter thickens after you add the oil and honey and doesn’t thin out then your food processor is at a speed that is too high. Try lowering it! It WILL seize up when you add the oil and it might take awhile to thin out again but it WILL if you’re patient
Calories: 73kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 57mgPotassium: 89mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 6mgIron: 1mg
For This Recipe, I recommend:
Mason Jar (for storage)
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The post Pumpkin Seed Butter appeared first on Food Faith Fitness.
By: Taylor Kiser
Title: Pumpkin Seed Butter
Sourced From: feedproxy.google.com/~r/foodfaithfitness/ryFv/~3/O3zgz3HgUZY/
Published Date: Tue, 14 Sep 2021 08:21:00 +0000