Maple Cinnamon Roasted Pumpkin Seeds
Carving a pumpkin for Halloween? Don’t throw out the seeds. Roast them with maple and cinnamon for a sweet and crunchy healthy snack.
Servings
21/4 cups
Cook Time
45minutes
Servings
21/4 cups
Cook Time
45minutes
Ingredients
  • 2 1/4cup pumpkin seeds (from 2 medium sized pumpkins)
  • 2tablespoons coconut oil, melted
  • 2tablespoons maple syrup
  • 1teaspoon cinnamon
  • 1/2teaspoon kosher salt
Instructions
  1. Preheat oven to 325 degrees. Spray 2 sheet pans with cooking oil spray and set aside.
  2. Bring a large pot of salted water to a boil over high heat. Add pumpkin seeds and boil for 10 minutes. While you’re waiting, mix coconut oil, maple syrup, cinnamon, and salt together in a small bowl.
  3. Drain pumpkin seeds. Then return to pot and toss with the coconut oil mixture. Spread seeds out on 2 prepared pans. Try to get seeds mostly in a single layer.
  4. Bake for 10 minutes. Remove pans from oven and stir seeds, then spread them back out to a single layer. Bake 10 more minutes, until seeds are golden brown. Keep an eye the last few minutes to make sure they don’t burn.
  5. Let cool completely, then store in an airtight container.
Recipe Notes

Pumpkin seeds will keep in an airtight container for up to a month.

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