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Crispy Maple Cinnamon Pumpkin Seeds: Best Easy Snack

Crispy Maple Cinnamon Pumpkin Seeds - featured image

Transform leftover pumpkin seeds into a crunchy, sweet, and savory snack with this easy maple cinnamon recipe. Perfect for late-night cravings or healthy snacking.

Ingredients

Scale
  • 2 cups raw pumpkin seeds (pepitas), shelled and rinsed
  • 2 tablespoons real maple syrup
  • 1 tablespoon unsalted butter (melted) or olive oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon vanilla extract

Instructions

  1. Rinse the raw pumpkin seeds thoroughly under cold water in a fine-mesh strainer, rubbing them gently to remove any pulp or stringy bits.
  2. Drain the seeds and spread them on paper towels. Pat dry with another layer of paper towels and let them air dry for 10-15 minutes until completely dry.
  3. Preheat the oven to 325°F (165°C).
  4. In a large bowl, whisk together the melted butter (or olive oil), maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
  5. Add the dried seeds to the bowl and toss gently to coat evenly. Ensure seeds are coated but not swimming in liquid.
  6. Line a baking sheet with parchment paper and spread the seeds in a single layer, ensuring they are not overcrowded.
  7. Roast in the preheated oven for 15-20 minutes, stirring halfway through at the 10-minute mark.
  8. Remove from the oven when golden brown and fragrant. Do not overcook.
  9. Let the seeds cool completely on the pan to crisp up before storing in an airtight container.

Notes

Dryness is critical; wet seeds will result in a sticky, soggy texture. Use real maple syrup, not pancake syrup. If using butter, ensure it is melted. For a spicy kick, add cayenne pepper. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: pumpkin seeds, pepitas, maple cinnamon, healthy snack, gluten-free, vegan, roasted seeds, fall snack