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Sunflower Pumpkin Seed Butter

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This Sunflower Pumpkin Seed Butter is nut-free, full of healthy fats, and the perfect addition to your pantry of butters.

Sunflower Pumpkin Seed Butter in jar

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Monday! You came too soon. I was having a rather productive bloggity blog weekend, with the perfect balance of finishing Season 6 of Dexter (OMGGGG) and cleaning up my messy kitchen from said blogging. Didn’t QUITE get around to all the laundry I had meant to do… or clean up the spare bedroom, which we call “my bedroom”. Essentially it is just another closet for my random belongings, and more clothing. Okay, looking back I wasn’t that productive for everything I had on my list of things to do. I need another day. For those of us that work a M-F, 9-5 gig I feel this is always the case. Can’t corporate America just let people have Friday’s off for goodness sake? I promise I’ll be more productive the rest of the week ?

Sunflower Pumpkin Seed Butter in jar

Anyways, HI. How are you? Today’s post is rather random in that it’s not what I originally had planned today (AKA still working on that damn cookie), but it actually helped me prepare Wednesday’s post… I was running dangerously low on nut butters, and didn’t feel like running out to the store. Nor did I have enough nuts to even make my own. What I DID come across though, was two bags of sunflower seeds and some pumpkin seeds in my pantry. HOLLA ? nut-free butter here we come.

Sunflowers and Pumpkin Seeds for Sunflower Pumpkin Seed Butter

This Sunflower Pumpkin Seed Butter comes together pretty much just like my cashew butter. It takes approximately 30 minutes from start to finish. After you roast the raw seeds in the oven for about 10 minutes, you then just process and process away until smooth creamy butter forms.

Sunflower seeds can have a slightly bitter taste to some, so I recommend adding in vanilla or almond extract. You can also add in a sweetener, such as honey, brown rice syrup, or coconut sugar as well. Sunflower and pumpkin seeds aren’t naturally sweet like cashews, so if you plan on having this plain on toast, or looking for a nut-free snack to give to kids, I would definitely recommend adding a sweetener to appease the taste buds. I opted for the coconut sugar, but I’ve added honey in my cashew butter before and it worked out just fine.

Sunflower Pumpkin Seed Butter

Looking to expand your butter collection? Make homemade Sunflower Pumpkin Seed Butter. #nutfree #vegan
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Sunflower Pumpkin Seed Butter [Fit Mitten Kitchen]

★★★★★

5 from 1 reviews
How to Make…

Sunflower Pumpkin Seed Butter

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 16oz jar 1x
  • Scale:
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Ingredients

  • 2 cups sunflower seeds, raw unsalted
  • 1 1/2 cups pumpkin seeds, raw unsalted
  • 2 tsp coconut oil
  • 1 tsp vanilla extract
  • optional:
  • 3 TBS raw honey or brown rice syrup
  • 4 TBS coconut sugar

Instructions

  1. Preheat oven to 325F and place seeds on large baking sheet. Spread evenly in one layer and toast for 8-10, or until lightly golden. Let seeds cool in pan for 10 minutes.
  2. Place slightly cooled seeds in bowl of food processor and cover with lid. Process for about 10 minutes, scraping down the sides of the bowl periodically if necessary. Add sweeteners here if using and process until smooth.
  3. Once seeds have turned into a slightly creamy consistency, with the motor running, add 2 tsp of coconut oil and process the sunflower pumpkin seed butter for another 5 minutes, or until desired consistency.
  4. Transfer sunflower pumpkin seed butter to jar with lid. Butter can be stored in fridge or pantry.

Recipes Notes:

-Refer to images in post for what butter should look like at various stages.

-I have a 12 cup Breville food processor, and 3.5 cups of total seeds allowed me just enough to have the blades work properly while grinding down the seeds. I wouldn’t recommend using less than 3.5 cups in a 12 cup bowl, or you may not achieve a creamy consistency in the end.

*prep time refers to oven time for toasting
*cook time refers to time in processor

Nutrition Information:

  • Serving Size: 1 tbsp
  • Calories: 185
  • Sugar: 1
  • Sodium: 210mg
  • Fat: 12
  • Saturated Fat: 2
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 14
  • Fiber: 1
  • Protein: 7
  • Cholesterol: 0

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TOOLS USED for this recipe

Breville 12 Cup Food Processor
 
 

Standard 11×17 Baking Sheet

Is it weird to have a butter collection (of the nut and seed variety)? I think if I could be a nut & seed butter taste tester for a living, I would. Who’s with me?! ?

Sunflower Pumpkin Seed Butter on spatula
Sunflower Pumpkin Seed Butter in jar

Have fan-freaking-tastic day, party people.

fit mitten kitchen

P.S. If you’re wondering where you can use this Sunflower Seed Pumpkin Butter, check out these recipes below :

No-Bake Gingerbread Protein Bars [Fit Mitten Kitchen]

No-Bake Gingerbread Protein Bars

Blueberry Coconut Oat Energy Balls [Fit Mitten Kitchen]

Blueberry Coconut Oat Energy Balls

Chocolate Chai Protein Bars [Fit Mitten Kitchen]

Chocolate Chai Protein Bars

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About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  2. Sam @ PancakeWarriors says

    I get so impatient when I make seed bitter I end up throwing in 1-2 the coconut oil within the first 2 minutes. It seems to speed the process up a lot. Dave has a tree nut allergy so I make him vanilla cinnamon sunbutter almost weekly and yes you definitely need something sweet in there. Hope your cookie recipe gets better lol.

    Reply

    • Ashley says

      Oh cinnamon sounds lovely! I’m sure I’ll have variations coming soon 😉 And THANKS. That freaking cookie better be worth it :-p

      Reply

  4. Margaret @ youngandrungry says

    My oh myyyyy this looks like heaven! I’m a huge fan of the taste of sunflower seed butter especially to bake with since it’s less sweet and brings a totally different different element to the taste! I’ve got to make my own soon especially with pumpkin seeds!

    Reply