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Maple Cinnamon Roasted Pumpkin Seeds

Yields6 Servings

 3 cups cleaned fresh pumpkin seeds
 3 tbsp coconut oil
 3 tbsp maple syrup
 ½ tsp vanilla extract
 1 tsp ground cinnamon
 ¼ tsp ground ginger
 ¼ tsp ground nutmeg
 ½ tsp kosher salt
 2 tbsp brown sugar

Preheat the oven to 350ºF and line a sheet pan with foil. Pour the cleaned pumpkin seeds into a large mixing bowl.


On medium heat, warm the coconut oil and maple syrup until the coconut oil has melted and the syrup and oil can be whisked together. Do not let the mixture come to a boil, you just want it to be warm and liquid. Stir the vanilla extract into the oil and syrup.


Pour the coconut oil and maple syrup mixture over the pumpkin seeds and toss to coat the seeds evenly. To the bowl, add the spices, salt, and brown sugar and toss again to distribute the spices evenly. Pour the coated seeds onto the prepared sheet pan and roast in the preheated oven for 20 minutes, stirring every 5 minutes to ensure even roasting. Check the seeds often during the last 10 minutes of roasting to make sure they do not burn. You want the seeds to look dry, crispy and golden brown, but not burned and there is a very fine line between the two!

Nutrition Facts

Serving Size 1/4 cup

Servings 0