Roasted Pumpkin Seeds Recipe
Sweet and savory, Maple Roasted Pumpkin Seeds with smoked paprika, cumin, cayenne and cinnamon. A tasty vegan snack, perfect for fall.
How to Make the Best Roasted Pumpkin Seeds
Roasted pumpkin seeds are the ultimate fall snack that’s both sweet and savory, with a perfect balance of warm spices. This maple roasted pumpkin seeds recipe takes those simple seeds and transforms them into an addictive treat with smoked paprika, cumin, cayenne, and cinnamon. The real maple syrup caramelizes beautifully as they roast, creating a crispy, crackly exterior that’s absolutely irresistible.
What makes these roasted pumpkin seeds truly special is how easy they are to make at home. Starting with raw pumpkin seeds with the shells on, you’ll clean them by soaking to remove the pulp, then toss them with a simple blend of olive oil, maple syrup, and warming spices. In just 12-14 minutes in a 375°F oven, you’ll have a batch of golden, crispy seeds that taste far better than any store-bought version.
Perfect for autumn snacking, lunch boxes, or as a wholesome addition to salads and grain bowls, these maple roasted pumpkin seeds are naturally vegan and packed with nutrients. Once you make them, you’ll find yourself roasting batch after batch all season long.
Roasted Pumpkin Seeds
Sweet and savory, Maple Roasted Pumpkin Seeds with smoked paprika, cumin, cayenne and cinnamon. A tasty vegan snack, perfect for fall.
Ingredients
Roasted Pumpkin Seeds
Instructions
Preparation & Roasting
- Preheat oven to 375°F.
- Soak pumpkin seeds in a bowl of water and massage them gently to help remove the pulp. The strings and pulp will sink to the bottom. Scoop out the seeds, discard the pulp, and pat dry (or place on a sheet pan and dry in the preheating oven).
- Once dry, place on a parchment-lined sheet pan, drizzle with olive oil and maple syrup, add spices and sesame seeds. Stir well.
- Place on the middle rack in the oven, and stir every 5 minutes. Watch carefully between minutes 10 and 15. You want them to toast without burning. The maple syrup should thicken slightly, so aim to roast for 12-14 minutes for a hardened, crackly texture. Lower heat if necessary.
- Remove from oven, fluff with a spatula, then let cool completely for about 20 minutes. They should be beautifully golden and crispy.
Notes
- These seeds are vegan and perfect for fall snacking.
- Nutrition per 2 tablespoons serving: 116 calories, 5.5g carbs, 5.1g protein, 9.1g fat, 3.3g sugar, 147.5mg sodium.
- Store in an airtight container for up to one week.
