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Cinnamon Spice Roasted Pumpkin Seeds

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These cinnamon spice roasted pumpkin seeds are a healthy snack that tastes like fall! Don't throw the seeds away the next time you cut into a pumpkin. Make this recipe instead!

Roasted pumpkin seeds are a nutritional powerhouse, rich in several minerals including iron and zinc. They’re also high in protein and antioxidants, so it’s worth the time to scoop them out of your pumpkins after Halloween and roast them in the oven.

My savory roasted pumpkin seeds are a delicious snack if you’re looking for something with a little kick, but this cinnamon spice recipe is another tasty version. These seeds are delicious on their own, but you can also add them to homemade granola for added nutrition. The flavors are perfect for fall.

Cinnamon Spice Pumpkin Seeds

These cinnamon spice pumpkin seeds are an easy, healthy snack.
Print Recipe
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins

Ingredients

  • 3/4 cup pumpkin seeds
  • 2 tsp maple syrup
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 350 degrees and boil a few cups of water in a small pot on the stove.
  • Remove the seeds from a medium-sized sugar pumpkin and rinse off any excess pumpkin bits. (Don’t throw away the pumpkin! Here’s a tutorial about how to roast the pumpkin to make pumpkin puree.)
  • In the small pot, simmer the seeds in gently boiling water for 10 minutes.
  • Drain the seeds and pat them dry with a clean cloth.
  • Stir the syrup and vanilla together in a small bowl. Pour over the seeds and stir to coat.
  • In another small bowl, mix together the spices. Pour them over the pumpkin seeds and stir.
  • Place the seeds in a single layer in a baking pan. Bake for 15-20 minutes, stirring every five minutes. They’re done when they’re nice and crispy, but not too brown.
  • Remove the seeds from the oven and let them cool. Store them in an airtight container.
  • If you don’t eat the seeds within a few hours, they may become chewy instead of crunchy. Just put them under the broiler for a minute or two to get them crispy again.

Nutrition

Calories: 108kcal | Carbohydrates: 5g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Servings: 3
Calories: 108kcal
Cost: $.15 per serving

Pumpkin Seeds Price Breakdown

A price breakdown for this recipe is tricky because you don’t usually buy a pumpkin for the seeds. I can usually get a pumpkin for $1 this time of year, so we’ll say the seeds are valued at $.25. The topping costs $.21, so the total cost of this recipe is $.46, or $.15 per ¼ cup serving. Cinnamon spice roasted pumpkin seeds are a delicious, healthy protein-filled snack.

pumpkin seeds

What’s your favorite way to use pumpkin seeds? Please share your suggestions in the comments.

3 Comments

  1. love the fact that you can roast something that most people would throw away, and you end up with a really tasty snack. I not only roast pumpkin seeds I roast seeds from other winter squash as well…

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