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Crispy Maple Cinnamon Roasted Pumpkin Seeds | Easy Fall Snack

crispy maple cinnamon roasted pumpkin seeds - featured image
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These crispy maple cinnamon roasted pumpkin seeds are shatteringly crisp, coated in a thin layer of maple syrup that caramelizes just enough without turning into sticky candy. The cinnamon sticks around, the salt balances everything, and each seed tastes like a tiny autumn cookie that happens to be good for you.

Ingredients

Scale
  • 1 cup raw pumpkin seeds (hulled pepitas preferred)
  • 2 tablespoons pure maple syrup (Grade A dark amber)
  • 1 tablespoon melted coconut oil or avocado oil
  • 1 teaspoon ground cinnamon (Ceylon preferred)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon nutmeg (optional)
  • Pinch of cayenne pepper (optional)
  • 1 tablespoon brown sugar (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
  2. If using fresh pumpkin seeds, rinse them thoroughly in a colander under cold water. Pick out any pumpkin strings or bits of flesh. Bring a small pot of water to a boil, add the seeds, and boil for 5 minutes. Drain and pat them very dry with a clean kitchen towel. If using store-bought hulled pepitas, skip this step.
  3. In a medium mixing bowl, combine the maple syrup, melted coconut oil, cinnamon, and salt. Whisk until the cinnamon is fully incorporated. If adding nutmeg or cayenne, whisk those in now.
  4. Add the pumpkin seeds to the bowl and stir until every seed is coated. Let the seeds sit in the mixture for about 2 minutes so the flavors start to absorb.
  5. Spread the seeds in a single layer on the prepared baking sheet. Try to get them as evenly spaced as possible.
  6. Roast for 10 minutes, then remove the pan from the oven and stir the seeds with a spatula.
  7. Return the pan to the oven and roast for another 8-12 minutes. Start checking at the 8-minute mark. The seeds are done when they are golden brown, the syrup has mostly dried, and they feel firm to the touch.
  8. Remove the pan from the oven and let the seeds cool completely on the pan. Do not stir them during cooling. This takes about 15-20 minutes.
  9. Once cooled, break apart any clusters with your fingers. Transfer to a bowl or storage container.

Notes

Do not overcrowd the pan; use two pans if doubling. Watch the last few minutes closely to avoid burning. Let seeds cool completely before eating for maximum crispiness. Store in an airtight container at room temperature for up to 5 days. Do not refrigerate. To re-crisp, warm in a 300°F oven for 3-4 minutes. For best flavor, make a day ahead.

Nutrition

Keywords: pumpkin seeds, maple cinnamon, roasted pumpkin seeds, fall snack, crispy seeds, healthy snack, gluten-free, dairy-free, nut-free, vegetarian, vegan

Find it online: https://evabakery.com/crispy-maple-cinnamon-roasted-pumpkin-seeds-easy-fall-snack/