I love a good pumpkin seed butter!. But not only are the good ones a bit pricey but sometimes it’s nice to just be able to whip up some of your own in a flash.
I created this pumpkin seed butter to satisfy my craving for variety. And also to get sufficient magnesium in my diet (here’s why).
Another reason that I love this alternative to my regular nut-butter is the anti-inflammatory benefits of pumpkin seeds. These little seeds contain a high level of zinc which is an antioxidant and an anti-inflammatory agent that also helps the metabolic process.
Making your own nut/seed butter is not as hard as you might think. You just need raw or roasted nuts or seeds and a good food processor. Making your butter with raw nuts or seeds retains more of the mineral content, but roasted blends a bit better and has a richer taste. So, up to you!
This recipe includes options for using either raw or roasted pumpkin seeds so that you can choose.
Pumpkin Seed Butter
Homemade butters are easier than you think. Make your life easier by using already roasted pumpkin seeds so you can skip to step 3.
- 2 cups pumpkin seeds, raw or roasted if roasted skip steps 1 and 2
- 1 tsp olive oil optional, only needed to help blend into butter
Preheat oven to 350 degrees and spread the pumpkin seeds on a baking sheet.
Bake for 10-12 minutes, until lightly golden. Cool for 15-20 minutes.
Put the pumpkin seeds in a food processor. Run the food processor for approximately 4-5 minutes, until the pumpkin seeds begin to have the texture of butter. If necessary, stop the food processor and scrape the sides.
Continue running the food processor for another 2-5 minutes until the pumpkin seeds have the texture of butter. Add some of the oil, if needed, until the desired consistency is obtained.