Pumpkin Seed Butter
Everyone knows I’m a little nutty (in the best way!!), but sometimes, I like to be a little seedy, too. 😉 I absolutely love pumpkin seeds, and this is a delish and easy way to enjoy them and reap the nutritional benefits as you would your favorite nut butter.
This nutrient-packed, velvety spread offers a flavorful way to boost your breakfast or snack routine while delivering a variety of health benefits. Pumpkin seeds are naturally rich in minerals like zinc and magnesium, healthy fats, and plant-based protein, making them a powerhouse of nutrition. Plus, this recipe is a great substitute butter for anyone with nut allergies— It’s 100% nut-free and packed with essential nutrients, making it a safe, healthy, and delicious option for kids and adults alike.
I love starting with roasted pumpkin seeds to amplify their rich flavor. From there, I blend them to creamy perfection in a food processor with a splash of avocado oil for smoothness, a drizzle of honey for sweetness, a hint of vanilla extract because everything is better with a lil’ vanil’, and a sprinkle of cinnamon (optional) to give it a warm, spiced twist. The result is an irresistibly tasty spread that’s both nutritious and oh-so versatile for sandwiches, bowls, and sweet snacks— it would be delish stuffed in a date and drizzled with chocolate or spread on an apple for a fruity pumpkin seed butter Samoa.
And if you want to embrace all the pumpkin, swap this butter for peanut butter in my Pumpkin Peanut Butter. (The color might not be as pretty— but I’m betting it’ll be just as delicious!)
Looking for more ways to enjoy pepitas? Try my Super Seed Chocolate Bark!
Pumpkin Seed Butter
Ingredients
- 2 cups raw pepitas, pumpkin seeds
- 1 teaspoon avocado oil
- ½ teaspoon vanilla extract
- 1 teaspoon honey
- ½ to 1 teaspoon salt, depending on your taste
Instructions
- Preheat your oven to 350°F.
- Spread raw pepitas evenly on a baking sheet and roast them for 8-10 minutes, or until they start turning golden. Keep an eye on them to prevent burning.
- Let the seeds cool slightly, then transfer them to a food processor. Blend for 5-10 minutes, stopping occasionally to scrape down the sides. The seeds will go from a crumbly texture to a smooth paste.
- Once smooth, add avocado oil, vanilla extract, honey, and salt (depending on your taste). Blend for a few more minutes until the butter is creamy and spreadable. The longer you blend, the creamier it gets.
If you have an avocado allergy, what oil asap would you recommend? Also allergic to peanuts, tree nuts.
Hi Stacey! Olive oil or sunflower oil would likely be the best allergy-safe swap here! — Eliza (Team Joy)
We loved this butter, so tasty and a nice change from peanut butter.
We swirled it thru our yogurt and will try it on toast, apples etc!
Caral, this makes me so happy to hear!! Swirling it into yogurt sounds absolutely delicious… and I can personally attest that it’s fabulous on apples and toast, too. Thanks so much for sharing this sweet review! xx