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Creating homemade nut or seed butter is an incredibly simple process that should be a staple in any healthy eating household. All you need are raw seeds, a little bit of oil, and a food processor. Once you try this method for yourself, you’ll be wondering why you used expensive store-bought versions for so long.
To make your pumpkin seed butter, you want to start with raw pumpkin seeds. Don’t buy salted pre-roasted pumpkin seeds because you don’t want the additives that they’ve used to prepare the seeds (like salt and cooking oil). So try to find organic raw pumpkin seeds if you can. I usually buy mine from the bulk section at my grocery store, or at the local buy-in-bulk store in my city.
To roast your pumpkin seeds, all you need to do is spread them onto a baking sheet and roast for 10-12 minutes at 350°F. During this time, you might hear them make popping sounds in the oven, and the kitchen will become fragrant with a lovely roasted seed smell. Once they’re done, let them cool completely, then move on to step two below.
Now you can add your seeds to the food processor. Don’t have a food processor yet? Consider buying this Kitchenaid food processor – it’s the one I use and absolutely love. I recommend it to everyone because it’s an investment that will pay off in incredible ways. You can do so much with it like chop veggies, make sauces, dips and soups, make dough, and so much more. A high quality food processor is my #1 pick for investing in your healthy kitchen.
Alright, back to the seed butter…
The process from seed to seed butter goes through a few stages. And during those stages, you might be thinking to yourself “is this working?” The answer is yes. It actually takes about 5 minutes to make your seed butter. First, the food processor will chop the seeds into chunks, then into crumbs, then into a clumpy sticky mixture (you’ll probably need to stop and scoop down the sides with a spatula during this stage). This is a good time to add the first tablespoon of oil. See how it goes, then if needed add the second tablespoon.
How to use your homemade pumpkin seed butter:
- On toast, bread or crackers
- As a snack with apples or banana
- In your smoothies for added protein
- On a spoon with a few dark chocolate chips for an afternoon pick-me-up
- In your recipes such as chia pudding, chocolate seed butter banana bites, oat flour seed butter brownies, overnight oats, and flourless banana chocolate muffins.
- 2 cups raw sunflower seeds
- 1-2 Tbsp olive oil or avocado oil
- Preheat oven to 350°F.
- Spread raw pumpkin seeds onto a baking sheet and bake for 10-12 minutes, or until light golden color. The seeds might make popping sounds while roasting in the oven. Remove, and let cool completely.
- Add the sunflower seeds and 1 Tbsp olive oil (or avocado oil) to the food processor and let run for about 5 minutes. If more oil is needed, add another 1 Tbsp along the way. You will need to stop and scrape down the sides with a spatula once or twice. At first, the seeds will form clumps - keep going. Over time they will begin to melt into a butter-like texture.
- Once you receive the desired consistency, scoop out into a mason jar, and store in the fridge for 1-2 weeks.
See more family-friendly recipes on our website: www.andianne.com
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