Spiced Maple Pumpkin Seeds
Sweet and crunchy pumpkin seeds glazed with maple syrup.Warm cinnamon adds a comforting autumn flavor.Smoked paprika provides a subtle savory note.A pinch of salt balances the natural sweetness.Oven roasting creates a delicious golden finish.Perfect for snacks, salads, soups, and holiday gatherings.
Ingredients
- 2 cups raw pumpkin seeds, cleaned
- 2 tablespoons pure maple syrup
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg (optional)
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon cayenne pepper (optional)
Instructions
Clean the Pumpkin Seeds
- If using fresh pumpkin seeds, remove them from the pumpkin and separate them from the stringy pulp. Rinse the seeds in a bowl of water until clean, then drain thoroughly.
Dry the Seeds
- Pat the pumpkin seeds dry with a clean kitchen towel. For the crispiest results, allow them to air-dry for 20–30 minutes or longer if they are particularly wet. Removing excess moisture helps the seeds roast more evenly.
Preheat the Oven
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper to help prevent sticking and make cleanup easier.
Prepare the Maple Spice Mixture
- In a medium bowl, whisk together the maple syrup, olive oil, cinnamon, smoked paprika, nutmeg, salt, and optional cayenne pepper. Mix until the seasonings are evenly distributed.
Coat the Pumpkin Seeds
- Add the dried pumpkin seeds to the bowl. Stir thoroughly until each seed is lightly coated with the maple spice mixture. Avoid adding extra syrup, as too much moisture can make the seeds sticky rather than crunchy.
Arrange on the Baking Sheet
- Spread the coated seeds in a single layer on the prepared baking sheet. Separate any large clusters to help the seeds roast evenly.
Roast Until Golden
- Bake for 20–30 minutes, stirring every 8–10 minutes. Begin checking the seeds after about 15 minutes, as maple syrup can brown quickly. Remove them when the seeds smell toasted and appear lightly golden.
Cool and Enjoy
- Allow the seeds to cool completely on the baking sheet. They will become firmer and crunchier as they cool. Break apart any clusters and transfer the seeds to an airtight container once fully cooled.
Notes
- Use clean seeds: Remove all pumpkin pulp before roasting.
- Dry thoroughly: Wet seeds may roast unevenly and remain less crunchy
- Choose pure maple syrup: It provides a distinctive maple flavor.
- Use moderate heat: A 325°F oven helps toast the seeds while reducing the risk of burning the glaze.
- Stir regularly: This promotes even browning and helps prevent sticking.
- Watch the final minutes: Maple syrup can darken quickly, particularly around the edges of the tray.
- Cool completely: The seeds become crispier after cooling.
- Store in an airtight container: Protect the finished seeds from moisture to preserve their texture.