Cinnamon Maple Pumpkin Seed Butter - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

It's pumpkin carving season! I'm sure you knew that already but, you see, this was the first year I actually needed to be reminded about Halloween and all the celebration that comes with it. Adulthood, it's rough.

Luckily I've got some lovely friends that invited me to a pumpkin carving party where I was quickly brought up to speed on all things Fall 2012. We wore sweaters, drank cider, ate chili and pumpkin cupcakes, and got down to business with our pumpkin stencils.

And now I get to repurpose the remnants of that glorious night. Let's make Cinnamon Maple Pumpkin Seed Butter.


Approx. 2 cups raw pumpkin seeds

4 tbsp maple syrup

2 tbsp coconut oil

2 tsp cinnamon

1/4 tsp. sea salt

Roast pumpkin seeds 15 mins at 300 F.

Combine roasted seeds in food processor with all other ingredients and run for at least 5 minutes. You'll know when it's ready, it'll be creamy and smooth. Enjoy immediately and refrigerate after.

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