Sweet and Salty Roasted Pumpkin Seeds, an irresistible snack that's simple to make, healthy and great for the whole family!
As we head into the fall season and all things pumpkin, these Sweet & Salty Roasted Pumpkin Seeds are the perfect snack to keep on hand. Crunchy, cinnamon-y and just the right amount of sweetness and saltiness for an addictive snack anytime.
Love everything pumpkin? Try these muffins for a delicious on the go breakfast or snack.
Ingredients
This recipe requires minimal ingredients that you may already have on hand.
- oil
- maple syrup
- cinnamon
- raw pumpkin seeds
- sea salt
See recipe card for quantities.
Instructions
These pumpkin seeds could not be any easier to make and require very little prep so you can enjoy in no time at all.
In a small bowl combine oil, maple syrup and cinnamon and whisk to thoroughly incorporate. Pour the mixture over pumpkin seeds and stir to thoroughly coat all the seeds. Spread the seeds in even layer on a parchment lined baking sheet. Bake for 16-20 minutes checking and stirring seeds 2 to 3 time during bake time. They should be lightly golden and a bit crisp.
Hint: Use these seeds as a topping for smoothie bowls, oatmeal, add them to your favorite trail mix or just eat them by the handful.
Substitutions
- Seeds - you can also use sunflower seeds if pumpkin seeds are unavailable
- Oil - coconut, olive and avocado all work well
- Sweetener - agave nectar or other liquid sweetener can be used if desired
Variations
- Spicy - add cayenne to the oil mixture for a kick of heat
- Deluxe - try cardamom, nutmeg, ginger or pumpkin pie spice instead of or in addition to cinnamon
- Picky Eaters - may increase the sweetener to 2 tablespoon to make more palatable for picky eaters
Equipment
The only equipment needed to make these pumpkins seeds is a baking sheet, parchment paper or silicone baking mat and an oven.
Storage
Completely cool the pumpkin seeds and store in an air tight container in the pantry for 1-2 weeks.
Top tip
Be sure not to over bake! Check every 5-7 minutes to prevent over baking resulting in a burnt flavor. Use a spoon to move seeds around the pan to ensure even baking. The seeds are done when a light golden color develops.
If you make a recipe, I'd love to know how it turns out! Leave a comment and a rating below or snap a pic and tag it @weelittlevegans so I'll be sure to see it!
Recipe
Sweet & Salty Roasted Pumpkin Seeds
Ingredients
- ½ tablespoon oil olive, coconut & avocado work well
- 1-2 tablespoon maple syrup, depending on desired sweetness
- ½ teaspoon cinnamon
- pinch of sea salt
- 1 cup raw pumpkin seeds
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Combine oil, syrup and cinnamon in a small bowl stirring to fully incorporate.
- Pour over pumpkin seeds and stir to evenly coat.
- Bake for 7 minutes, check and stir seeds around pan to promote even roasting.
- Continue baking for 7-10 minutes or until seeds are lighlty golden.
- Sprinkle with sea salt immediately after removing from oven.
- Cool on baking sheet before transfering to an air tight container. Seeds may crackle and pop a bit as they cool.
Trina Vallbacka says
The recipe card has no quantity for the seeds that I can see.
Melissa says
Sorry about that! It's fixed now.
BB says
Very good and easy.