Peanut butter is one of those foods that is so easy to add to everything to balance out meals and snacks in terms of both flavor and nutrition. This recipe was born when we had somehow run out of peanut butter, but I didn’t have quite enough peanuts to make a full batch of peanut butter. What I did have on hand were some pumpkin seeds and decided they could be a great addition. Then, in minutes, this delicious peanut pumpkin seed butter was born!
Peanuts are a good source of Vitamin E, an antioxidant vitamin that that many Americans do not get enough of. They’re also rich in magnesium, healthy unsaturated fats, and provide plant-based protein. There’s a nice article from the National Peanut Board on peanuts as fuel for athletes, and 16 fun facts about peanuts and peanut butter, too!
Pumpkin Seed Nutrition
What to Eat with Pumpkin Seed Butter
Past your standard PB&J or peanut butter toast, here are some ways to enjoy this peanut pumpkin seed butter:
- As a dip for dark chocolate, to be topped with coconut
- In these snickerdoodle protein bars
- On top of pancakes or waffles
- In a stir fry sauce
- Here are 15 additional ways to enjoy any nut butter
Peanut Pumpkin Seed Butter
- 1 ½ cups unsalted peanuts
- ½ cup roasted pumpkin seeds
- ½ tsp salt
- Add all ingredients to a food processor or high quality blender and pulse until creamy, pausing to scrape the sides as needed. This was about 2 total minutes in my Cuisinart food processor.