Cinnamon Spice Pumpkin Seeds
These cinnamon spice pumpkin seeds are an easy, healthy snack.
Servings 3
Calories 108kcal
Cost $.15 per serving
Equipment
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 roasting 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
