Cinnamon Maple Roasted Pumpkin Seeds Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 2 cups fresh pumpkin seeds, cleaned and patted dry
- 2 tablespoons pure maple syrup
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Scoop the seeds out of your pumpkin and place them in a large colander. Rinse them under cold running water, using your hands to separate and remove any remaining orange pumpkin pulp. Once the seeds are clean, they will feel slightly slippery.
- Spread the cleaned seeds out in a single layer on a clean kitchen towel or several paper towels. Pat them as dry as possible. For the crunchiest results, let them air dry for at least 30 minutes or up to a few hours. Moisture is the enemy of crispiness!
- Preheat your oven to 300°F (150°C). In a medium-sized mixing bowl, whisk together the maple syrup, melted butter or oil, ground cinnamon, sea salt, and nutmeg. Add the dry pumpkin seeds to the bowl and toss thoroughly until every seed is evenly coated in the sweet mixture.
- Line a large baking sheet with parchment paper or a silicone baking mat. Spread the seasoned seeds in a single layer, making sure they aren’t overlapping too much. Bake for 45 minutes, making sure to stir the seeds every 15 minutes. This prevents the maple syrup from burning and ensures the seeds brown evenly on all sides.
- Remove the baking sheet from the oven once the seeds are golden brown and fragrant. Let them cool completely on the pan. They will continue to crisp up as the sugar in the maple syrup hardens during the cooling process.