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- 2 cups raw pumpkin seeds (pepitas) - 2 tablespoons olive oil - 1/4 cup pure maple syrup - 1 teaspoon ground cinnamon - 1/2 teaspoon sea salt - 1/4 teaspoon nutmeg (optional) - 1/4 cup grated coconut (optional) Using fresh ingredients makes a big difference in flavor. Raw pumpkin seeds are the star here. They provide a nice crunch and a nutty taste. Olive oil helps the spices stick and adds richness. Pure maple syrup brings natural sweetness. Ground cinnamon gives warmth and depth to each bite. Sea salt balances the sweetness, while nutmeg adds a hint of spice. If you want extra texture, grated coconut is a great choice. Gather all your ingredients before starting. This helps you stay organized and makes cooking easier. You’ll find that these simple ingredients create a delightful snack. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step helps cook the seeds evenly. 2. Line a baking sheet with parchment paper. This makes cleanup easy. 3. In a large mixing bowl, add 2 cups of raw pumpkin seeds. 4. Pour in 2 tablespoons of olive oil and 1/4 cup of pure maple syrup. 5. Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of sea salt. 6. If you want, add 1/4 teaspoon of nutmeg and 1/4 cup of grated coconut. 7. Toss everything together. Make sure the seeds are coated well. 1. Spread the pumpkin seed mixture on the baking sheet. Keep them in a single layer. 2. Place the sheet in the oven and roast for 15-20 minutes. 3. Stir the seeds every 5 minutes. This helps them cook evenly and prevents burning. 4. Keep an eye on them. They can brown quickly! 5. When they are golden and smell great, take them out of the oven. 6. Let the seeds cool completely on the baking sheet. 7. Enjoy these tasty snacks or add them to salads, oatmeal, or yogurt. Stirring the pumpkin seeds during roasting is key. This helps them cook evenly. It also keeps them from burning. I recommend checking them every five minutes. The seeds roast best at 350°F (175°C). This temperature ensures they become crisp without overcooking. Aim for 15 to 20 minutes total. Keep an eye on them, as they can brown quickly. You can add more spices to boost flavor. Consider cayenne for heat or vanilla for sweetness. Another option is smoked paprika for a savory twist. Balancing sweetness and saltiness is important. The maple syrup gives a nice sweet taste. However, the sea salt adds a needed contrast. Taste the mixture before roasting. Adjust the salt or sweetness to suit your taste. You can also try adding a pinch of nutmeg. This gives a warm and cozy flavor to the seeds. Pro Tips Use Fresh Seeds: For the best flavor and texture, use fresh pumpkin seeds from a pumpkin you’ve just carved. They will have a superior taste compared to store-bought seeds. Experiment with Spices: Feel free to customize the spices! Add a pinch of cayenne for heat or swap cinnamon with pumpkin pie spice for a different flavor profile. Storage Tips: Store any leftover roasted pumpkin seeds in an airtight container at room temperature for up to a week, or in the fridge for longer freshness. Make it Vegan: To make this recipe vegan, ensure you use pure maple syrup and avoid any non-vegan toppings. {{image_2}} You can easily change the flavor of your maple cinnamon roasted pumpkin seeds. Try adding spices like cayenne for heat. A pinch of nutmeg can bring warmth. If you prefer something sweeter, use vanilla extract. This adds a nice twist and depth. You can also swap out the sweetener. Honey gives a floral touch, while agave syrup offers a milder flavor. Both options work well and keep the seeds tasty. Mixing in these different flavors can make your snack more exciting. To add crunch, consider mixing in nuts or seeds. Almonds or sunflower seeds can create a great texture. You can also sprinkle on some chopped pecans or walnuts for added richness. Consider using toppings to enhance texture. Grated coconut adds chewiness and pairs well with maple syrup. You could also sprinkle sesame seeds for a nutty crunch. These adjustments make your roasted pumpkin seeds even more delightful. To keep your maple cinnamon roasted pumpkin seeds fresh, use an airtight container. A glass jar or a resealable plastic bag works well. Make sure you seal it tightly to keep air out. This helps maintain the seeds' flavor and texture. To keep the seeds crunchy, store them in a cool, dry place. Avoid storing them near heat sources or in direct sunlight. If you live in a humid area, consider placing them in the fridge. This can help keep them from getting soggy. When stored at room temperature, these pumpkin seeds last about one week. If you refrigerate them, they can stay fresh for up to a month. This longer shelf life helps you enjoy this tasty snack longer. Just make sure to check for any signs of spoilage before eating. Can I use pre-roasted pumpkin seeds? Yes, you can use pre-roasted pumpkin seeds. They save time, but you may miss the fresh flavor. If you use them, skip the roasting step. Just mix with the other ingredients and bake for a shorter time. How can I adjust the sweetness level? To adjust sweetness, simply change the amount of maple syrup. You can add more for a sweeter snack or less for a milder flavor. You can also try a different sweetener like honey or agave. Just keep the total liquid amount in mind. Are pumpkin seeds healthy snacks? Yes, pumpkin seeds are healthy! They are full of protein, fiber, and healthy fats. They also contain vitamins and minerals like magnesium and zinc. Enjoying them as a snack gives you energy and helps your body. This blog post covered how to make maple cinnamon roasted pumpkin seeds. We explored the essential ingredients, from pepitas to maple syrup. I shared step-by-step instructions for preparing and roasting. You learned tips for achieving a perfect roast and how to enhance flavor. Remember, you can enjoy different flavors and textures by experimenting with spices and toppings. Store your seeds properly to keep them crunchy and fresh. Enjoy your tasty snack!

Maple Cinnamon Roasted Pumpkin Seeds

A delicious and crunchy snack made from roasted pumpkin seeds coated in maple syrup and cinnamon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 cups raw pumpkin seeds (pepitas)
  • 2 tablespoons olive oil
  • 1 quarter cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1 half teaspoon sea salt
  • 1 quarter teaspoon nutmeg (optional)
  • 1 quarter cup grated coconut (optional for extra texture)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  • In a large mixing bowl, combine the raw pumpkin seeds, olive oil, maple syrup, ground cinnamon, sea salt, and nutmeg. If using, add the grated coconut.
  • Toss the ingredients together until the pumpkin seeds are evenly coated in the mixture.
  • Spread the coated pumpkin seeds in a single layer on the prepared baking sheet.
  • Roast in the preheated oven for 15-20 minutes, stirring every 5 minutes to ensure even cooking and prevent burning. Watch closely as they can brown quickly!
  • Once golden and fragrant, remove from the oven and allow the seeds to cool completely on the baking sheet.
  • Enjoy them as a snack, or use them to top salads, oatmeal, or yogurt.

Notes

Watch closely while roasting to prevent burning.
Keyword pumpkin seeds, roasted, snack