Description
A crunchy, sweet, and spiced autumn snack made from pumpkin seeds tossed in maple syrup and cinnamon, then roasted to golden perfection. Perfect for cozy evenings, festive gatherings, or simply enjoying a seasonal treat.
Ingredients
1 ½ cups raw pumpkin seeds (cleaned and dried)
1 ½ tablespoons pure maple syrup
1 tablespoon olive oil or melted butter
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg (optional)
½ teaspoon vanilla extract
¼ teaspoon fine sea salt
1 tablespoon brown sugar (optional)
Instructions
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If using fresh pumpkin seeds, rinse them under cool water and separate them from the pulp. Pat dry thoroughly with paper towels. For best texture, let them air-dry for several hours or overnight.
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Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or lightly grease it.
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In a medium mixing bowl, combine the pumpkin seeds, maple syrup, olive oil (or melted butter), cinnamon, nutmeg, vanilla extract, and salt. Stir well until all the seeds are coated evenly. Add the brown sugar if you prefer extra sweetness.
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Spread the coated seeds in a single layer on the prepared baking sheet.
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Roast in the oven for 20–25 minutes, stirring halfway through to ensure even cooking. The seeds should turn lightly golden and fragrant.
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Remove from the oven and let the seeds cool completely on the baking sheet. They will crisp up as they cool.
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Store in an airtight container once cooled, and enjoy as a snack or topping.
Notes
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Make sure seeds are completely dry before roasting to achieve a crispy texture.
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Watch closely during the last few minutes of roasting, as maple syrup can burn quickly.
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Customize the flavor with spices like ginger, cloves, or pumpkin pie spice.
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Store at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes