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Creamy Pumpkin Seed Butter

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Following the rare times that I post a picture on my personal Facebook page, I often can’t watch to see who ‘likes’ it.

Creamy Pumpkin Seed Butter

Geez, that sounds lame.

I actually only created a ‘Lauren Goslin’ Facebook page because I had to. Facebook doesn’t allow you to only have a blog page for whatever reason, so there you go.

I’m truly not a big fan of this social media, personally speaking, and I’m only friends with a minimum number of people, 99% of which are family or close friends.

I don’t post there but maybe 3-4 times a year, and when I do, it actually gives me a bit of anxiety.

No one cares about this. This is lame. You should just erase it.

These are the thoughts that run through my head, but I usually press on with whatever it might be, because if I have an urge to put something up,Ā I consider it pretty special.

Creamy Pumpkin Seed Butter 2

Recently, for example, I posted a picture of Sammy after he had maneuvered himself to a standing position.

This kid is barely seven months, but man, is he ever ready to move!…and by ‘move’, I mean pull himself up onto anything and everything!

Similarly to Facebook, I often have some trepidation before a blog post.

Will anyone like this?, I mostly wonder.

Pumpkin seed butter, I know, is not at the top of most people’s list of ‘loved’ foods. I can’t say I blame you, as I only eat it because it’s one of the few nut or seed butters that my oldest daughter and I tolerate.

It has grown on me, however, and I know it boasts a decent amount of zinc for purposes of immune system and skin, which is nice.

I enjoy adding a few flavor enhancers, including vanilla and cinnamon, and (when it’s not Detox-mas time), a bit of honey. These all really contribute to the final butter, and make it much more palatable!

Homemade Pumpkin Seed Butter
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Creamy Pumpkin Seed Butter
Prep Time
10 mins
Total Time
10 mins
 

Creamy, homemade pumpkin seed butter is perfect for those with nut allergies!

Course: Snack
Cuisine: Seed Butter
Servings: 16 servings
Calories: 98 kcal
Author: Lauren Goslin
Ingredients
  • 2 c . raw pumpkin seeds
  • 1-2 t . oil , as needed (I use one teaspoon of either grapeseed or olive)
  • 1/4 t . sea salt
  • OPTIONAL:
  • 1 t . vanilla
  • 1/4 t . cinnamon
  • 2 t . honey or maple syrup
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spread the seeds out on a baking sheet.
  3. Bake them for 10-12 minutes, until lightly golden.
  4. Cool the seeds for 15-20 minutes.
  5. Add the seeds to a food processor.
  6. Let the processor run for about 4-5 minutes, until the seeds begin to butterize.
  7. Stop and scrape the sides down.
  8. Continue running for another 2-5 minutes until the seeds appear completely butterized (see below pictures), adding a bit of oil at this point, as needed.
  9. Pulse in additions (salt, spices, sweetener), if desired. DON'T process these in, as they can cause seizing of the butter.
Recipe Notes

Fat: 8.5 gĀ  Carbs: 3.1 gĀ  Sugar: 0 gĀ  Protein: 4.2 g; Nutrition facts based on seeds, two teaspoons of grapeseed oil, and salt. I figure the recipe makes about one cup, so a serving size (1/16 of the recipe) is around one tablespoon of the final butter. WW SmartPoints: 3

Nutrition Facts
Creamy Pumpkin Seed Butter
Amount Per Serving
Calories 98
* Percent Daily Values are based on a 2000 calorie diet.

2016_01_12

I like to eat a spoonful of this with a cut-up apple or in recipes that call for any type of nut of seed butter, namely this one.

Creamy Pumpkin Seed Butter 3

This is a great way to economize as well. The raw pumpkin seed butter I was previously buying was around $12 for eight ounces, while my cost to make this is roughly less than half that, and I consider my version tastier on top of it!

Which form of social media do you like least?

Shared with: Healthy Vegan Friday

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Comments

  3. “Will anyone like this?, I mostly wonder.” Set your fears aside lady – this recipe was so loved that it’s being featured on Healthy Vegan Fridays. I am not sure I’ve actually ever had pumpkin seed butter, but I’m definitely trying this recipe. I never really liked pumpkin seeds growing up, but have really fallen in love with them as an adult. I can’t tolerate peanuts very well, so this seems like a great substitute. I also like the sound of the optional throw-ins to this recipe to make sweet.
    Thank you so much for sharing this on Healthy Vegan Fridays – I’m pinning this (and saving it to make!).

    Reply

  4. Thank you Lauren for this recipe. I made it exactly the way it was – pumpkin seeds, oil and salt. I love it – the taste is delicous, the recipe is simple and it is easy on my budget.

    Reply

  5. I love this idea of making pumpkin seed butter! I’ve made all sorts of nut/seed butters but have not tried making pumpkin seed butter yet (although I did buy a jar once…I think it’s still sitting in my cupboard…oops!).
    About social media…I am hooked on Instagram! Although I really dislike Facebook…I closed my account a few years ago now and do not miss it one single bit. I’m not even bothered to go on there to make a Facebook page for my blog…I enjoy connecting with my readers on Instagram, so that’s the main social media I use šŸ™‚ but I still totally get that anxiety (what if nobody likes this? etc) – I either just learn to let it go, or learn from my mistakes šŸ™‚

    Reply

    • Lol, to the fact that the pumpkin seed butter is still in your pantry. You should break it out girl, it’s pretty good mixed in smoothies, at least. šŸ™‚ I’m slowly but surely getting more familiar with IG, but they’re all a bit intimidating to me! Thanks for the comment Kyra!

      Reply

  7. Hi Lauren, I’ve never made pumpkin seed butter, but I love me some pepitas on a salad or sprinkled over coleslaw, so I’m betting I’ll love this too! Thanks for the process pictures, by the way. Even though I’ve made nut butter before, I always get impatient and want to stop the food processor early. A great reminder to keep going!

    And I’m with you on social media. It terrifies me (will they like me?!?) and yet it’s wildly addictive…

    Reply

  8. Social media gives me anxiety too. That’s why Alex (my daughter and the other half of Veganosity) takes care of most of it. It’s also a huge time waster if you’re not careful. Trust me, I know.

    This pumpkin seed butter looks so good. I’d love to add vanilla and cinnamon and spread it on sprouted toast. YUM!

    Reply

  9. Real life social experiences are important and many people I know allow fb to substitute for them. It’s a mighty poor substitute, I believe.
    I’m glad for social media as a tool to create community (I wouldn’t have known your blog otherwise) but it is just one tool in the box.
    I have pumpkin seeds right now and will likely use them in a granola. We don’t eat a lot of butters but we like the seeds!

    Reply

  12. GIRL, don’t be afraid of FB! haha
    what i have to do is turn OFF notifications from pages/people.
    if it was ON i would get so many messages! it’s crazy!
    next month i’m doing a Digital Detox – NO Social Media.
    it feels fantastic when you do it.
    and by the way, i LUV this nut butter recipe!!

    Reply

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