Maple Roasted Pumpkin Seeds

Maple Roasted Pumpkin Seeds

These Maple Roasted Pumpkin Seeds {made with coconut oil and cinnamon} are pretty addicting.

I’ve been eating a handful every time I walk through the kitchen.

And cooking them?  Oh, my.  The coconut oil… the maple syrup… the cinnamon….  The kitchen smelled AMAZING.

If you prefer something more savory, be sure to check out my Spicy Roasted Pumpkin Seeds.

But – either way – you need to try these.  I’m seriously considering buying a trunkful of pumpkins to carve just so I can roast some more seeds.

Maple Roasted Pumpkin Seeds

Anyway, the process starts off with cleaning the seeds.  Getting rid of all the pumpkiny pulp.

I do this by putting some water in the bowl with the pulp and seeds and squeezing out the seeds through my fingers, but if there’s a different method you prefer, please share it in the comments!

Now you’ll either dry your seeds and roast them right away or let them soak overnight.

Soaking them has something to do with removing the phytic acid to allow you to absorb more of the gazillion nutrients in the pumpkin seeds.  But mostly, I don’t feel like roasting them as soon as I’ve finished carving and am busy trying to scrub orange goo off my hands and clothes.

So I let them soak overnight.

I MAY have let them soak for 48 hours… possibly.  I mean, it’s not like I let myself get distracted by my toddler and preschooler or anything… but – just so you know:  if you soak them for a couple of nights {whether for convenience or because you accidentally passed out at 8p.m. next to your kid’s bed and woke up in a puddle of drool waaaaaay too late to be bothered by checking on your pumpkin seeds}, you should be fine.

Maple Roasted Pumpkin Seeds

After cleaning and/or soaking the seeds, dry them off on a cloth towel.

Then measure them out to make sure you have approximately a cup and a half.  But if you’re a little off, don’t worry about it.  Just add a little more or less of the other ingredients.

And for reference, I got my seeds out of this guy right here:

Our Jack O' Lantern

I’m a sucker for the traditional look.  :)

Back to the seeds:  mix all of the ingredients really well in a bowl.  You want to make sure all of the seeds are coated.

If your coconut oil is solid, melt it on the stove and allow it to cool slightly before using.  My extra virgin coconut oil is stored in my pantry and I live in Florida.  It never completely solidifies.  And I use to extra virgin for this because I like the smell and taste of it, but any coconut oil will work.

Maple Roasted Pumpkin Seeds

Then spread them out on a large baking sheet, getting as flat a layer as possible.

Stir them every 10 to 15 minutes while baking, always making sure that you spread them out as much as possible each time.  It can make it easier to do this if you use two spatulas/spoon instead of one.

After baking, let them cool on the pan, then put them in a bowl to serve or a covered container to store.

I can’t stop eating the darned things, so I can’t say for certain how long they’ll last.  :)

Maple Roasted Pumpkin Seeds

Maple Roasted Pumpkin Seeds

Ingredients:

1 ½ cups pumpkin seeds
1 tablespoon coconut oil
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon

After removing the seeds from your pumpkin, separate the pulp from the seeds.

Once the seeds are cleaned, cover them with water and let them sit overnight. (This step is optional.)

Preheat your oven to 300°F (150°C). Drain the water from the pumpkin seeds (if you soaked them overnight) and dry them on a cloth towel.

In a bowl, mix the seeds with the coconut oil, maple syrup, and cinnamon. If your coconut oil is not in a liquid or mostly-liquid state, melt it on the stove and allow it to cool slightly before using. Mix well so the seeds are evenly covered.

Spread the pumpkin seeds on a large baking sheet with as few touching as possible. Bake for one hour, stirring every 10 or 15 minutes.

Let cool and store covered.

[Note: the ingredient measurements can be adjusted up or down depending on how many seeds your pumpkin contains.]

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Click here to print the free PDF version of the recipe:  Maple Roasted Pumpkin Seeds

And here are some of the ingredients I used:

Coconut Oil Organic Maple Syrup

Enjoy!

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Spicy Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

It’s been years since I’ve made roasted pumpkin seeds, but I thought my girls would enjoy it.  So I bought a “pie” pumpkin and cut it open.

Roasted Pumpkin Seeds

Turns out, both my girls thought the innards were pretty “icky.”  I thought they’d have a blast getting their hands into the pumpkin and helping me separate the seeds from the pulp.

I was wrong.

Many “oh gross!” facial expressions and “ickyness” comments later, I wound up doing it myself.

Roasted Pumpkin Seeds

It was just one small pumpkin, so there weren’t a lot of seeds.

Enough for us, tho.

Roasted Pumpkin Seeds

Once you get the seeds separated from the pulp, rinse them off, and let them dry.  You can stick them in a salad spinner or something, but I just patted them dry.

Roasted Pumpkin Seeds

Then, toss them in a bowl with some olive oil and spices.  I used salt, pepper, garlic powder, paprika, and ancho chile pepper.  But we like spicy food in our home.  If you don’t, just use salt.

And I didn’t measure.  I’m not the measuring type when it comes to spices.  Just make sure all the seeds have something stuck to them.

Roasted Pumpkin Seeds

Spread them out on a baking sheet that’s covered with parchment paper and bake them at 325 degrees Fahrenheit for 30-45 minutes, stirring them about halfway through.

I did mine 45 minutes, but I like them crunchy.  You could test them after 30 minutes if you’re not sure.

Store them in an airtight container.

My girls only ate a few, but I mostly blame that on the fact that we also made chocolate-covered football pretzels that day.  And they devoured the chocolate pretzels.  :)