I prefer pumpkin spice in my nut butter, not my coffee.
I’ve been using this batch of the creamy spread to slather on bread, spoon into oatmeal, and drizzle on breakfast sweet potatoes.
The recipe is simple, but you’ll need a solid food processor. And a little patience. As you watch the butter swirl round and round, achieving a creamy butter may at first seem impossible. But eventually, the seeds begin to slowly release their oils. This turns the consistency of the butter from chalky to velvety smooth.
Feel free to adjust the spices to your liking. You can also play around with toasting the seeds. Sometimes I’ll also add a few walnuts to the food processor, too.
- 1 cup raw pumpkin seeds
- 1 Tbsp. coconut oil
- 1/4 tsp. cinnamon, or more, to taste
- 1/4 tsp. cardamom, plus a pinch
- 1/8 tsp. nutmeg
- Pinch of ground cloves
- Pinch of ground ginger
- Salt, to taste (start with at least a 1/4 tsp. and go from there)
- Place pumpkin seeds in a food processor, and process until seeds transform into a fine powder. Add coconut oil, and continue to process for about 10 minutes, or until the seeds' oil starts to release and the butter is smooth and runny. Be patient -- and do NOT add water, which will only make it thicker! If the food processor is getting hot, pause every five minutes or so.
- When the seed butter is smooth, add spices and salt, and pulse to combine. Adjust to taste, as necessary. Store in a jar. Nut butter will keep for up to two weeks at room temperature, and longer in the refrigerator.