Maple Honey Cinnamon Roasted Pumpkin Seeds
If you’re looking for a recipe to make with pumpkin seeds, this is the recipe for you. If you still need more inspiration, check out this list of 10 Pumpkin Seed Recipes all in one spot!
Fall is in full swing here and now is the perfect time to purchase pumpkins. This last weekend was very nice and sunny outside. I set out on Sunday to visit a few local farms and pick up my seasonal fall favorites. I just love fresh apple cider this time of year. Also, I can’t resist picking out a fresh apple pie or two.
Still looking for inspiration? Click here to get 10 Pumpkin Seed Recipes in one spot!
Choosing a pumpkin
You can use the seeds from either a carving pumpkin or a pie pumpkin, but avoid seeds from decorative white pumpkins. For 1 cup of seeds, purchase a 10- to 14-pound pumpkin. Smaller seeds work best; larger seeds tend to pop in the oven and get tough.
Removing the Seeds
After you have the pumpkin picked out, lay news paper down for a work area. Then, cut a hole in the top of the pumpkin. For smaller pumpkins the pumpkin can be sliced in half. Use the pumpkin stem as the handle to finish removing the top. Next, use a long handle spoon to scoop the gut and seeds out or your hands.
Rise the seeds under running water until all the guts and strings are washed off. Drain and pat with a paper towel until dry.
Drying the Seeds
Use a baking sheet that is lined with parchment paper or foil. Heat the oven to 350 degrees F. Allow the seeds to dry out in the oven for 1 hour. The seeds can be dried at room temperature for 24-48 hours instead of oven drying. **This step needs to be completed before continuing to the below recipes**
Pumpkin seeds are so versatile you can eat them for breakfast, lunch, snacks and dinner.
Maple Honey Cinnamon Roasted Pumpkin Seeds
Ingredients
- 1 cup of roasted , unsalted pumpkin seeds
- 1 tbsp cinnamon , divided
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 teaspoons pure maple syrup
- 1 tablespoon honey
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with foil and spray with cooking spray. In a medium dish, combine cinnamon, nutmeg, salt, maple syrup and honey and stir well to combine. Add pumpkin seeds and stir well until seeds are evenly coated. Pour on to baking sheet and place in oven. Bake for 10-15 minutes, flipping seeds once half way through baking. Keep eye on the last few minutes to ensure they are not burning. They will be sticky at first. Dust with more cinnamon. Store in an airtight container.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
Save This Recipe To Your Favorites
Create an account on our website and save your favorite recipes. You'll be able to access your favorite recipes on any device!
4 Responses
What a fantastic snack!! We love pumpkin seeds in my house, so I know this would be a hit! 😉
Thanks, Jocelyn!
We just carved our pumpkins this afternoon … so I’ve still got seeds. I’m featuring your pumpkin seeds tomorrow. Thanks for linking up to Inspire Me Monday.