Description
Deliciously spiced roasted pumpkin seeds tossed in a blend of olive oil, pure maple syrup, and warm spices, baked to a perfect crisp for a healthy and tasty snack.
Ingredients
Units
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For Roasted Pumpkin Seeds
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. pure maple syrup
- 3/4 tsp. kosher salt, plus more for seasoning
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- Pinch of cayenne pepper
- Freshly ground black pepper, to taste
- 2 cups unshelled raw pumpkin seeds
Instructions
- Prepare the Oven and Seasoning Mixture: Place a rack in the center of the oven and preheat to 350°F (175°C). In a medium bowl, combine the olive oil, pure maple syrup, 3/4 teaspoon kosher salt, ground cinnamon, ground ginger, and a pinch of cayenne pepper. Season with a few grinds of freshly ground black pepper. Stir well to create a flavorful coating mixture.
- Coat the Pumpkin Seeds: Add the unshelled raw pumpkin seeds to the bowl and toss thoroughly until all seeds are evenly coated with the spiced maple syrup mixture. Ensure the seeds are well covered for maximum flavor.
- Roast the Pumpkin Seeds: Transfer the coated seeds onto a baking sheet lined with parchment paper, spreading them out in an even layer. Bake in the preheated oven for about 25 minutes, stirring halfway through the baking time to ensure even browning and to prevent burning. The seeds should be browned and fragrant when done.
- Cool and Season: Once roasted, remove the baking sheet from the oven and season the pumpkin seeds with an additional pinch of kosher salt to taste. Allow the seeds to cool completely to room temperature on the baking sheet, about 15 minutes, so they become crisp before serving.
Notes
- Use unshelled raw pumpkin seeds for best results; if using pre-shelled seeds, roasting time may be shorter.
- Feel free to adjust the amount of cayenne pepper for more or less heat according to your taste preference.
- Store the roasted pumpkin seeds in an airtight container at room temperature for up to one week to maintain crispness.
- These roasted pumpkin seeds make a great topping for salads, soups, or can be enjoyed as a standalone snack.
Nutrition
- Serving Size: 1/3 of recipe (approx. 2/3 cup)
- Calories: 180
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
