Description
A cozy, crunchy snack made from roasted pumpkin seeds coated in maple syrup, cinnamon, and butter. This recipe transforms pumpkin guts into a sweet and savory treat perfect for autumn.
Ingredients
Scale
- 1 medium sugar pumpkin (yields approx. 1.5 cups shelled raw seeds)
- 2 tablespoons real maple syrup (Grade A Dark Amber recommended)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 325°F (160°C).
- Clean the seeds: Scoop seeds from the pumpkin and place in a colander. Rinse under cold water, rubbing seeds to remove all stringy pulp. Pat dry thoroughly with a towel or let air dry for 10-15 minutes.
- Mix the coating: In a large bowl, whisk together melted butter, maple syrup, cinnamon, salt, and red pepper flakes (if using).
- Coat the seeds: Add the dried seeds to the bowl and toss until every seed is evenly coated and glossy.
- Roast: Spread seeds in a single layer on a parchment-lined baking sheet. Do not crowd the pan. Roast for 15 minutes.
- Stir: Remove pan, stir seeds well to ensure even cooking, and return to oven for 5-7 more minutes until golden brown and crunchy.
- Cool: Let seeds cool completely on the counter for at least 15 minutes before eating or storing. They will crisp up as they cool.
Notes
Ensure seeds are completely dry before roasting to achieve maximum crunch. Do not crowd the pan, as this causes steaming instead of roasting. Seeds will feel soft when hot but will crisp up as they cool. Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 8
- Sodium: 180
- Fat: 10
- Saturated Fat: 3.5
- Carbohydrates: 14
- Fiber: 3
- Protein: 7
Keywords: pumpkin seeds, roasted pumpkin seeds, maple cinnamon seeds, fall snack, vegan snack, gluten-free snack, zero waste recipe, cozy autumn snack