Preheat your oven to 350 degrees Fahrenheit.
In a bowl, toss together the cinnamon and pumpkin seeds to ensure they're evenly coated.
Spread the seasoned pumpkin seeds on a cookie sheet in a single layer. Bake them for 15 minutes or until they turn golden brown.
Once they're done, remove the seeds from the oven and let them cool down to room temperature.
Transfer the cooled pumpkin seeds into a food processor.
Begin processing them for several minutes, stopping occasionally to scrape down the sides with a spatula.
Add the maple syrup at this stage and blend until fully integrated.
Once your butter reaches the desired consistency, transfer it into an airtight container.
Enjoy this delightful spread on toast, in smoothies, or simply by the spoonful.
